Lemon Chiffon Pie

Zatarain’s Lemon Chiffon Pie recipe is easy to make and even easier to enjoy.

My new friend and I had a lovely evening in Galveston yesterday. We had a nice drive on the Blue Water Highway coming home. Of course it was dark, but we knew the view was beautiful because we went to Galveston during the sunlight part of the day.

When we started to pull into my driveway, the air-conditioner cut off and the power steering went. Peter, being a smart man, manhandled the beautiful Jaguar into the driveway. He popped the hood and found out the fan belt had broken. Talk about timing.

We made it to the driveway of my house. It could have been somewhere on the highway, which would have really made for a lot of fun. Just what everyone wants is to be broken down on a dark highway.

We took it in stride, went inside and had dessert. He had ice cream with chocolate syrup and a Twinkie. I had a Twinkie. We watched a little TV then went in our separate ways to bed.

This morning we called our local AutoZone, and sure enough, they had two fan belts for a Jag.

We ran down there to get one. But seems I don’t have the wrench he needs. (I do have the tool he needed to fix it, but it is in the shop. The only person who would step in the large shop that is crammed to overflowing would be one brave soul or crazy).

So, we went across the street to my wonderful neighbors and got the tools he needed to fix it. He is outside putting it on, and I’m in my office in good old air-conditioning talking to you. But I’m feeling for him in the heat.

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Here are some new products from our Zatarain’s friends. More easy ingredients and boxed or bagged for you. They’ve done most of the work and all we have to do is put it together. That would be a good thing. I say we? I mean you! Then you share it with me.

Hi Gin,

There’s a new meal hack on the shelves at your local supermarket. Zatarain’s new Garden District Kitchen brown rice with beans mixes come in five bold, crave-able flavors inspired by New Orleans’ global culinary heritage you didn’t know your pantry was missing until now.

Create your own signature “power bowls” by topping one of five Garden District Kitchens flavors with our favorite veggies and chicken or pork for even more protein. Try:

Parmesan Garlic Brown Rice with White Beans topped with baby arugula, bell pepper strips, zucchini, chopped tomatoes, green onions and chopped parsley.

Or Roasted Garlic Adobo Brown Rice with Black Beans topped with red onion, corn, avocado, sprouts, baby spinach leaves and chopped tomatoes.

The best part is, Garden District Kitchen rice and bean mixes are ready in just minutes and packed with plant-based protein and fiber for a filling and nutritious addition to your meal whether starring as a side, the main event or a base for meal prepping. For a super hack, add toppings straight from your grocery store salad bar because who has time to chop all those vegetables?

Garden District Kitchen rice mixes are now available in supermarkets and mass merchandisers nationwide. Visit zatarains.com and download the attached fact sheet to learn more about all five flavors. Thank you!

Maggie Robert

No Maggie, we thank you for keeping us informed all about the new products Zatarain’s is making available to make our meal planning more convenient!

And I thank all the good folks at Zatarain’s for giving me their permission to print your recipes and good new products.

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Here is Becky cooking in the kitchen again. By now we know it’s going to be delicious. Again, look at the ingredients!

Thank you, Becky. I hope you are cooler in Washington State than we are here in The First Second-Largest State — TEXAS!

Lemon Chiffon Pie


1 single-crust pie pastry dough

1 (1/4-ounce) package powdered gelatin

2/3 cup plus 3 tablespoons water, divided

3 lemons

3/4 cup granulated sugar, divided

4 eggs, separated and divided

3/4 cup heavy cream

3 tablespoons powdered sugar


Roll pie dough to a 1/8-inch thick circle and place inside a greased 9-inch metal tart pan or pie pan. Cut excess dough, leaving a 1/2-inch overhang. Fold overhang under itself, creating a thicker ring of crust around the pie’s edge. Crimp edge.

Take a sheet of aluminum foil and grease it liberally with butter. Place the buttered surface inside the pie shell, allowing the pie dough to come in direct contact with the aluminum foil. Freeze crust for one hour or overnight.

Preheat oven to 350 degrees. Bake crust with aluminum foil for 20 minutes. Remove aluminum foil and use a spoon to press down any areas that have puffed up. Return to oven for an additional 13 to 15 minutes, until the crust is golden brown all over. Set aside to cool.

Place gelatin in 3 tablespoons water and stir to combine; set aside. Zest all 3 lemons into a small bowl; set aside. Juice each lemon until you have 1/3 cup juice with no seeds; set aside. Over a double boiler, combine 1/2 cup sugar, 2/3 cup water, egg yolks and lemon juice. Cook, stirring occasionally, until thickened, about 25 to 30 minutes.

Whisk in gelatin mixture until completely dissolved. Add half of the lemon zest and refrigerate for 30 minutes, whisking every 5 minutes, until consistency has slightly thickened and mixture has cooled completely.

Beat egg whites on medium-high until soft peaks form. Slowly stream in remaining 1/4 cup sugar and beat until stiff peaks form. Fold egg white mixture into chilled lemon mixture in three additions, waiting until each addition is incorporated before adding the next. Pour filling into pie crust and refrigerate until set, about two hours or overnight.

Whip cream with powdered sugar until stiff peaks form. Add half of remaining lemon zest and mix to combine. Scoop whipped cream onto the center of the pie and spread it slightly around, leaving much of the lemon chiffon surface exposed. Sprinkle the entire pie with remaining lemon zest and serve.

Whip cream with powdered sugar until stiff peaks form. Add half of remaining lemon zest and mix to combine. Scoop whipped cream onto the center of the pie and spread it slightly around, leaving much of the lemon chiffon surface exposed. Sprinkle the entire pie with remaining lemon zest and serve.

If you have recipes or tips to share, or a request, send to Conversations with Gin, P.O. Box 334, Clute TX 77531 or email ginscolumn@hotmail.com.

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