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Lemon Chiffon Gingersnap Pie


Lemon chiffon pie is a timeless dessert, filled with rich, tangy pudding lightened by whipped cream. Give this classic a wintry twist with a spicy gingersnap crust. A sealable plastic bag and a rolling pin make short work of crushing the cookies into crumbs.

Lemon Chiffon Gingersnap Pie

1 1/4 cups (4 oz./125 g.) gingersnap cookie crumbs

5 Tbs. (2 1/2 oz./75 g.) unsalted butter, melted

3/4 cup (6 oz./185 g.) plus 3 Tbs. granulated sugar

2 1/4 tsp. (1 package) unflavored powdered gelatin

1/8 tsp. kosher salt

3/4 cup (6 fl. oz./180 ml.) fresh lemon juice, strained

1 Tbs. finely grated orange zest

4 large egg yolks, lightly beaten

1 1/4 cups (10 fl. oz./310 ml.) heavy cream

1/4 cup (1 oz./30 g.) confectioners’ sugar

Preheat the oven to 350°F (180°C). In a bowl, stir together the crumbs, butter and 3 tablespoons granulated sugar until the crumbs are evenly moistened. Pat the crumb mixture firmly and evenly into the bottom and all the way up the sides of a 9-inch (23-cm.) pie pan or dish. Bake until the crust is firm, 5-7 minutes.

Pour 1/4 cup (2 fl. oz./60 ml.) cold water into a saucepan and sprinkle with the gelatin. Let stand until the gelatin softens and swells, 5-10 minutes. Stir in the 3/4 cup granulated sugar, salt, lemon juice, orange zest and egg yolks; the mixture will be lumpy. Cook over medium heat, stirring continuously, until the gelatin melts and the mixture thickens, 6-8 minutes. Do not allow the mixture to boil. Set the saucepan in an ice bath until the mixture is cool to the touch.

In a large bowl, using an electric mixer, whip the cream and confectioners’ sugar on medium-high speed until thick, soft peaks form. Spoon the whipped cream into the gelatin mixture and fold together with a rubber spatula until smooth. Pour into the prepared crust, smoothing the top.

Refrigerate the pie until chilled and firm, 3-4 hours. Let stand at room temperature for 20 minutes before serving. Serves 6-8.

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Lemon Chiffon Cake


This moist, lemony chiffon cake is simple, delicate and delicious, with a texture that falls somewhere between a dense butter cake and a light, airy sponge cake. Take it to the next level with a topping of fresh blueberries and vanilla ice cream.

Lemon Chiffon Cake

3 or 4 lemons
2 1/4 cups (9 oz./280 g) cake flour
1 1/2 cups (12 oz./375 g) granulated sugar
1 Tbs. baking powder
1 tsp. kosher salt
1/2 cup (4 fl. oz./125 ml) canola oil
6 eggs, separated
1/4 cup (2 fl. oz./60 ml) water
1/2 tsp. cream of tartar

For the citrus glaze:
2 cups (8 oz./250 g) confectioners’ sugar, sifted, plus more if needed
2 Tbs. fresh lemon juice, strained, plus more if needed
1 Tbs. heavy cream

Preheat an oven to 325°F (165°C).

Grate the zest from the lemons and set aside. Juice the lemons and strain the juice into a liquid measuring pitcher. You should have 1/2 cup (4 fl. oz./125 ml). Have ready an ungreased 10-inch (25-cm) tube pan with a removable bottom.

Sift the flour, granulated sugar, baking powder and salt onto a sheet of parchment paper. In a bowl, combine the oil, egg yolks, lemon zest and lemon juice. Add the water and whisk until well mixed. Using a rubber spatula, gently fold in the flour mixture until the batter is smooth.

In a bowl, using an electric mixer, beat the egg whites and cream of tartar on medium-high speed until soft peaks form. Using the rubber spatula, gently fold half of the whites into the batter until almost fully incorporated. Add the remaining whites and gently fold in just until combined. The batter should be smooth but foamy. Pour the batter evenly into the tube pan.

Bake the cake until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Remove from the oven and invert the pan onto a wire rack. Let the cake cool completely, upside down, about 45 minutes.

Rotate and tap the pan against the countertop until the cake disengages. Using the center tube, pull the cake out of the pan. Invert the cake onto the rack and disengage it gently from the pan bottom. Pull the pan bottom and tube from the cake.

To make the glaze, in a bowl, whisk together the 2 cups (8 oz./250 g) confectioners’ sugar, the 2 Tbs. lemon juice and the cream until the sugar dissolves and the glaze is smooth. Add a few more drops of lemon juice if the glaze is too thick, or a little more sugar if it is too thin. Pour the glaze over the top of the cake, letting it drizzle down the sides. When the glaze dries, transfer the cake to a platter. The cake is best served the day it is baked. Serves 10 to 12.

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Recipe Roundup: Soups & Stews


Warm up to winter days with a soothing soup or a hearty stew — these recipes are perfect for a cozy meal at home.


Hearty Beef StewHearty Beef Stew
This stew is pure comfort food, reminiscent of ones your grandmother used to make. Two things set our recipe apart from its rivals: browning the beef in bacon fat and adding lots of vegetables to the pot.
Tagliatelle and Chickpea Soup with PancettaTagliatelle and Chickpea Soup with Pancetta
This soup, called pasta e ceci in Italian, is a favorite dish of Romans. In Italy it’s served as a first course, but with creamy chickpeas and strands of egg pasta, it’s hearty enough to be enjoyed as a main dish.
Italian Shellfish StewItalian Shellfish Stew
Delicate shrimp, clams and mussels pick up the flavors of garlic, red pepper flakes and red wine in this tomato-based stew, which is perfect for a special dinner.
Tortellini and Vegetable SoupTortellini and Vegetable Soup

For a traditional Italian version of this hearty vegetable soup, garnish each serving with a spoonful of pesto — it adds herbaceous notes to the dish. Round out the meal with a loaf of crusty Italian or whole-grain bread.


French Onion SoupFrench Onion Soup
Meltingly tender onions, meaty stock, and rich, nutty melted cheese—these are the indispensable elements that make this boldly flavored soup a hallmark of French cuisine (and a favorite of American tables, too).
Savory Barley Soup with Wild Mushrooms and ThymeSavory Barley Soup with Wild Mushrooms and Thyme
Thanks to a partial pureeing, this creamy soup supports meaty fall mushrooms and nutty grains. Add a Parmesan cheese rind to the broth as it simmers for a boost in flavor.
This rich, lemony chicken-and-rice soup is a signature dish of Greece. Here’s the secret: beaten eggs are stirred into the soup at the end of cooking to add richness and body.
Smoky Black Bean SoupSmoky Black Bean Soup
Smoked paprika and cumin add memorable flavors to this hearty winter soup, and sausage lends both flavor and substance. Serve slices of seeded baguette on the side.
Lamb and Dried Apricot StewLamb and Dried Apricot Stew
This aromatic stew is even better the next day, once the spices have had time to really infuse the meat with flavor. Serve with a simple green salad dressed with a lemony vinaigrette.
Short Rib Stew with Paprika Sour CreamShort Rib Stew with Paprika Sour Cream
This savory stew is a great way to use leftover short ribs — it features the shredded meat and the braising liquid. Combined with sauteed vegetables and beans and topped with a paprika-spiked sour cream, it’s full of bold flavors.
Slow-Cooker Split Pea SoupSlow-Cooker Split Pea Soup
This hearty, creamy soup is made in a slow cooker, so it’s great for hands-off cooking. Top each bowl with a fennel-bacon salad for crunch.
Pork and Tomatillo StewPork and Tomatillo Stew
Pork loin works beautifully in this clean-tasting stew, which is chunky and hearty enough to satisfy die-hard chili fans. The ingredients are cut into bite-size pieces so that the distinctive flavors of the vegetables—tomatillos, tomatoes and carrots—really shine through.