Strawberry chiffon pie

By grammadot

Roasted strawberries: Place hulled strawberries (2 or 3 pints) on a rack placed inside a rimmed baking sheet. If the strawberries are large, you may want to cut them in half. Roast in the oven at 450 degrees, 20 minutes. The berries should emerge extra sweet and slightly charred; continue roasting for 10 to 20 minutes if they are not done. Pour off the juice and reserve to use separately for syrups, etc.

Ingredients

• Lemon cream:
• 7 ounces lemon juice
• 3 eggs
• 2 egg yolks
• 3/4 cup sugar
• 1/4 teaspoon salt
• 1 teaspoon lemon zest
• 1 cup cold butter, cubed
• For the pie:
• 1 cup heavy whipping cream
• 1 cup homemade or other high-quality strawberry preserves
• 1 prepared 9-inch graham cracker pie crust

Details

Servings 1
Adapted from eedition.sun-sentinel.com

Preparation

Step 1

1 For the lemon cream, heat lemon juice in a double boiler. When juice is hot but not boiling, whisk together the eggs, yolks, sugar and salt. Slowly pour the hot lemon juice into the egg mixture while whisking vigorously.

2 Return the mixture back to the double boiler; cook, whisking constantly, until it reaches 180 degrees. Cover the surface with plastic wrap and set aside.

3 Chop lemon zest with a pinch of sugar, smearing it against the cutting board with the side of your knife until it releases its oils and darkens.

4 Once the lemon cream has cooled to 140 degrees, whisk in the butter, 1 tablespoon at a time, using an egg beater or a stand mixer fitted with a whisk attachment. Beat until smooth and creamy. Strain the lemon cream-butter mixture. Stir in the zest. Cover and refrigerate.

5 Once the lemon cream has cooled completely, beat the heavy cream to stiff peaks. Gently fold 1 1/2 cups of lemon cream into the whipped cream.

6 To assemble the pie, spread the strawberry preserves into the bottom of the prepared pie crust. Top with the lemon chiffon filling. Chill for 2 hours or overnight before serving. Serve topped with fresh strawberries.