{"id":408,"date":"2013-01-21T16:17:03","date_gmt":"2013-01-21T16:17:03","guid":{"rendered":"http:\/\/platelunch.net\/?p=408"},"modified":"2013-01-21T16:17:03","modified_gmt":"2013-01-21T16:17:03","slug":"lemon-and-guava-chiffon","status":"publish","type":"post","link":"https:\/\/platelunch.net\/?p=408","title":{"rendered":"Lemon and Guava Chiffon"},"content":{"rendered":"

In the 80\u2019s my friend Pat and I used to have lunch at a restaurant in the Portland NW Industrial area called Junie\u2019s. My understanding is that many years previous it was on Broadway, downtown. Anyway, they had two items on the menu that I adored: the Hungarian mushroom soup and the lemon chiffon pie. Each time I had that pie I asked the server what I would have to do to get that recipe and she politely said \u201csorry, not a chance\u201d. It was their own take on the RIO lemon chiffon pie, for which there are many variations. One day I went for lunch and asked again and the server said they were closing after many years and she photocopied the recipe from their book and gave it to me<\/a>. I have made this recipe many times over the years and it is always creamy and delicious, just as I remember it at Junie\u2019s. Here\u2019s an easy to follow revision of Junie\u2019s original recipe. Also, there is a variation of my own–guava Chiffon (a nod to my home state). Enjoy! Oh, and here’s a PDF version<\/a>.<\/p>\n

Original Lemon Version<\/strong><\/p>\n

Ingredients:
\n1 baked and cooled pie shell
\n1 envelope unflavored gelatin
\n1 cup granulated sugar
\n\u00bc cup water
\n4 eggs, separated
\n\u00bd teaspoon salt
\n\u00bd cup freshly squeezed lemon juice
\n1 teaspoon grated lemon rind
\n1 \u00bd cups heavy cream<\/p>\n

Process:
\n1. Make your favorite pie crust, blind-bake it and set it aside to completely cool.
\n2. In the upper vessel of a double-boiler, NOT over heat, soften 1 envelope of unflavored gelatin and \u00bd cup granulated sugar in \u00bc cup water. This should take about 5 minutes.
\n3. In a separate bowl slightly beat 4 egg yolks.
\n4. Whisk the egg yolks, \u00bd teaspoon salt and \u00bd cup freshly squeezed lemon juice into the gelatin mixture and cook in the double boiler for about 5 minutes, stirring the whole time. The mixture is finished when it coats a metal spoon.
\n5. Put the upper vessel of the double boiler into an ice bath and stir in the lemon rind.
\n6. Chill, stirring often, until it is thick as a raw egg white.
\n7. Whip the 4 egg whites with \u00bd cup sugar until stiff peaks are formed. Set aside.
\n8. Whip 1 \u00bd cups heavy cream until stiff.
\n9. Fold the whipped egg whites into the lemon mixture then fold in the whipped cream.
\n10. Pour into the cool pie crust and refrigerate.
\nThis pie is at its best after being refrigerated for at least 4 hours.<\/p>\n

Guava Variation<\/strong><\/p>\n

Ingredients:
\n1 baked and cooled pie shell
\n1 envelope unflavored gelatin
\n\u00bd cup + 3 tablespoons granulated sugar
\n\u00bc cup water
\n4 eggs, separated
\n\u00bd teaspoon salt
\n1 \u00bd cups frozen guava juice concentrate (thawed)
\n1 \u00bd cups heavy cream<\/p>\n

Process:
\n1. Make your favorite pie crust, blind-bake it and set it aside to completely cool.
\n2. In the upper vessel of a double-boiler, NOT over heat, soften 1 envelope of unflavored gelatin and 3 tablespoons granulated sugar in \u00bc cup water. This should take about 5 minutes.
\n3. In a separate bowl slightly beat 4 egg yolks.
\n4. Whisk the egg yolks, \u00bd teaspoon salt into the gelatin mixture and cook in the double boiler for about 5 minutes, stirring the whole time. The mixture is finished when it coats a metal spoon.
\n5. Put the upper vessel of the double boiler into an ice bath and stir in the guava juice concentrate.
\n6. Chill, stirring often, until it is thick as a raw egg white.
\n7. Whip the 4 egg whites with \u00bd cup sugar until stiff peaks are formed. Set aside.
\n8. Whip 1 \u00bd cups heavy cream until stiff.
\n9. Fold the whipped egg whites into the lemon mixture then fold in the whipped cream.
\n10. Pour into the cool pie crust and refrigerate.<\/p>\n

Optional: This pie is a light salmon color, which might freak some people out. You can add a couple of drops of red food dye at step 5 if you really need to. Personally, I\u2019m ok with the color.
\nThis pie is at its best after being refrigerated for at least 4 hours.<\/p>\n","protected":false},"excerpt":{"rendered":"

In the 80\u2019s my friend Pat and I used to have lunch at a restaurant in the Portland NW Industrial area called Junie\u2019s. My understanding is that many years previous it was on Broadway, downtown. Anyway, they had two items … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[6],"tags":[],"_links":{"self":[{"href":"https:\/\/platelunch.net\/index.php?rest_route=\/wp\/v2\/posts\/408"}],"collection":[{"href":"https:\/\/platelunch.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/platelunch.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/platelunch.net\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/platelunch.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=408"}],"version-history":[{"count":8,"href":"https:\/\/platelunch.net\/index.php?rest_route=\/wp\/v2\/posts\/408\/revisions"}],"predecessor-version":[{"id":417,"href":"https:\/\/platelunch.net\/index.php?rest_route=\/wp\/v2\/posts\/408\/revisions\/417"}],"wp:attachment":[{"href":"https:\/\/platelunch.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=408"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/platelunch.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=408"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/platelunch.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=408"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}