Sunday, May 21, 2017

Double Layer Lemon Chiffon Pie from special guest Kim Davis #mystery #recipe #giveaway

Please join us in welcoming special guest Kim Davis: a woman who loves recipes and mysteries and has made the cozy world more interesting because of her interests. We have loved getting to know her and being featured on her amazing blog Cinnamon-Sugar-and-a-Little-Bit-of-Murder. We love her style!






















Thanks so much for having me, Mary Jane! I love all the delectable recipes featured on Mystery Lovers’ Kitchen along with the terrific books by so many talented authors and it’s an honor to be able to contribute my own recipe today! 

One of the many reasons I adore culinary mysteries is that food is a common bond between all humans. Not only is food nourishment for our bodies, it also speaks to our souls, to our emotions, creating memories while providing comfort. Culinary cozy mysteries combine puzzling plots along with food to bond the reader to the protagonist and the admirable characters. Plus, I’ve found so many amazing recipes through the books I read, that have become family favorites. 

I chose to share my recipe for Double Layer Lemon Chiffon Pie for a couple of reasons. Lemon just screams spring and summer to me with its bright, tart sweet burst of flavor in every bite. The meringue gives it a light and airy feel too, so you won’t feel weighted down by this dessert. And speaking of creating memories, this pie is one of my granddaughter’s most requested pies when we celebrate her half birthday, which happens to fall on Pi Day (March 14th) each year! It’s a tradition we’ve been celebrating for many, many years and one she looks forward to just about as much as she looks forward to her actual birthday…pies for half birthdays and cakes for birthdays. 


I hope you enjoy this dessert as much as we have! 





Double Layer Lemon Chiffon Pie


Ingredients

1 9-inch prepared graham cracker crust (gluten-free graham cracker crust works well too)

Filling
1 teaspoon unflavored gelatin, divided
4 tablespoons water, divided
5 large eggs (2 whole eggs and 3 eggs separated)*
1-1/4 cups granulated sugar, divided
1 tablespoon cornstarch
1/8 teaspoon salt
1 tablespoon grated lemon zest





3/4 cup lemon juice (use fresh!)


1/4 cup heavy cream
4 ounces cream cheese, cut into small pieces and brought to room temperature



Instructions

Place 2 tablespoons water in a small dish, and remaining 2 tablespoons water in another small dish. 

Sprinkle 1/2 teaspoon gelatin over each dish containing water (using a total of 1 teaspoon gelatin). 

Let the gelatin soften for about 5 minutes. 
In a medium-sized saucepan, whisk the 2 eggs together with 3 egg yolks. Add 1 cup granulated sugar, cornstarch, and salt, whisking until smooth.


Stir in the lemon juice, lemon zest, and heavy cream.

Place the saucepan over medium heat, and stirring constantly, cook until thickened. An instant read thermometer should register about 170 degrees. Don’t allow the mixture to boil.
Remove pan from heat and stir in 2 tablespoons water and gelatin mixture and allow to sit for 2 minutes.

If lemon curd mixture seems lumpy, strain through a fine-mesh strainer into a heat-proof medium-sized bowl.
Place 1-1/4 cups of the curd into the bottom of the pie shell and place in freezer while you prepare the remaining filling.


Add the cream cheese and remaining water and gelatin mixture to the remaining lemon curd. 



Whisk until smooth. If the cream cheese doesn’t melt, place the mixture into the microwave for 10 seconds on high heat, then whisk again. Repeat as necessary. Set aside.

In the bowl of a standing mixer, whip the remaining 3 egg whites on medium speed about 2 minutes. Slowly add 1/4 cup granulated sugar then increase speed to medium-high. Whip until the egg whites are stiff, then turn off mixer.

Add the lemon curd, cream cheese mixture to the egg whites and fold until no white streaks remain.



Remove the lemon curd filled pie shell from the freezer and pour egg white mixture over the top, mounding slightly in the center of the pie.
Refrigerate at least 4 hours before serving or up to 2 days. Garnish with whipped cream just before serving.

Tips
Be sure there are no specks of yolk or grease present in the mixing bowl and beaters used to whip the egg whites.

*Eating raw or undercooked eggs poses a health risk to everyone, but especially to the elderly, young children under age 4, pregnant women and other highly susceptible individuals with compromised immune systems. If you are concerned about consuming raw egg whites you can sometimes find pasteurized eggs at Whole Foods Market. Just don’t try using the pasteurized egg whites in a carton. They won’t whip up…trust me, I’ve tried! You can also try this method, but please use your discretion when consuming uncooked and/or undercooked items. http://bakingbites.com/2011/03/how-to-pasteurize-eggs-at-home/

With my blog, Cinnamon, Sugar and a Little Bit of Murder, I try to bring to life the culinary cozy mysteries that I read.  Besides posting a review of the book, (along with a giveaway posted by so many generous authors each week)  I share a recipe from the book, along with photos of the finished dish.  I also enjoy creating step-by-step YouTube videos showing how to make the recipe.  I've found when I'm attempting a new technique or preparing a dish I'm unfamiliar with, I like to see what each step is supposed to look like.  When I started my blog a little over two years ago, I couldn't entirely envision what it was going to be ... but I knew it would be food and mysteries.  I've been astounded at the support and welcome I've received from the cozy community which helped give me a clearer direction of how I wanted to develop my blog, making it something I so enjoy being a part of!

Our friend Kim Davis resides in Southern California with her husband. When not baking, photographing, or reading, she spends lots of time with her two granddaughters or working on special projects for them and their school.

There are lots of ways to stay in touch with Kim! Try these:

Cinnamon and Sugar and a Little Bit of Murder blog

Join Kim on Facebook

And follow her on Twitter  or Instagram

Kim was kind enough to do a recipe and a review of our latest book collector mystery. Because we're grateful to her, we'll offer a giveaway of THE HAMMETT HEX to one commenter who comes by and says hi to this special guest.   And now, I'm off to make this pie!



86 comments:

  1. Welcome, Kim! Love the refreshing lemon pie recipe; and the book sounds great! EMS591@aol.com

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    Replies
    1. Thank you! There is something so refreshing about lemon flavors during the warm spring and summer months!

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  2. That pie looks fantastic. I have lemons and eggs. Guess what I am going to make. Thanks for the recipe.

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