Are you craving a light, refreshing dessert that's bursting with zesty lemon flavor? Look no further! This Duncan Hines Lemon Chiffon Pie recipe is the perfect answer. It's a classic for a reason – the fluffy, airy chiffon filling contrasts beautifully with the buttery, flaky crust, creating a delightful balance of textures and tastes. This easy recipe is perfect for both beginner bakers and experienced cooks looking for a quick and delicious homemade dessert. Get ready to impress your friends and family with this simple yet elegant pie!
Ingredients:
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cubed
- ¼ cup ice water
For the Filling:
- 1 (3.4 ounce) package Duncan Hines Lemon Cake Mix
- 1 (12 ounce) can evaporated milk
- 4 large eggs, separated
- 1 cup water
- ½ cup granulated sugar
- 1 tablespoon lemon zest
Instructions:
Make the Crust:
- Whisk together flour and salt in a large bowl. Cut in the chilled butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing until the dough just comes together. Avoid overmixing.
- Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes.
- On a lightly floured surface, roll out the dough to a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges.
- Prick the bottom of the crust with a fork to prevent bubbling. Pre-bake for 10-12 minutes at 375°F (190°C) or until lightly golden. Let cool completely.
Make the Filling:
- In a large bowl, whisk together the Duncan Hines lemon cake mix, evaporated milk, egg yolks, water, and sugar until smooth.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the lemon mixture until just combined. Be careful not to deflate the egg whites.
- Stir in the lemon zest.
- Pour the filling into the cooled pie crust.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely.
Tips for the Best Lemon Chiffon Pie:
- Chill the ingredients: Using chilled butter for the crust and chilling the dough ensures a flakier crust.
- Don't overmix: Overmixing the crust dough will make it tough. Mix just until the dough comes together.
- Beat the egg whites properly: Ensure your egg whites are at room temperature for optimal volume and stiffness.
- Fold gently: Folding the egg whites into the lemon mixture gently prevents them from deflating.
- Refrigerate thoroughly: Allowing the pie to chill overnight will result in a firmer, more flavorful pie.
Variations:
- Add berries: Fresh blueberries, raspberries, or strawberries would make a delicious addition to the filling.
- Use a different citrus: Try substituting lime juice and zest for a different flavor profile.
- Make a meringue topping: For an extra touch of sweetness, top the pie with a homemade meringue before baking.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and may vary depending on the specific ingredients used. For a precise analysis, use a nutrition calculator with your exact ingredient measurements.
- Calories: Approximately 350-400
- Fat: Approximately 18-22g
- Saturated Fat: Approximately 10-12g
- Cholesterol: Approximately 100-120mg
- Sodium: Approximately 200-250mg
- Carbohydrates: Approximately 45-55g
- Sugar: Approximately 30-40g
- Protein: Approximately 4-6g
This Duncan Hines Lemon Chiffon Pie is a guaranteed crowd-pleaser. Its vibrant lemon flavor and light, airy texture make it a perfect dessert for any occasion. Enjoy!