Archive for 'Guest Blogger'

I am happy to introduce to you my friend and colleague from work Christina, or her nickname Neen! She is a WONDERFUL cook and baker. She is the one who is always bringing in delicious treats to coffee time at work. I asked her to be a guest Foodie Friday blogger today and she has a delicious Lemon Chiffon Pie for us today! If you want more recipes from Neen, check out her food blog! Take it away, Neen! 🙂

Happy Friday!

For those of you unfamiliar with me, I’m Neen, one of Erica’s colleagues and general admirer of her photography work. As I’m sure Erica would agree, our lunch time conversations with the rest of our coworkers somehow almost always end up on the topic of food. It is a safe assumption to say that collectively, all we really want to do is fawn over one another’s lunches, drink copious amounts of coffee, and talk until there are only precious seconds left to clock back in before the wrath of Time Force docks a quarter hour of pay.

So when Erica asked me to guest blog for this week’s Foodie Friday, I leapt at the opportunity. Especially since I was going to Pittsburgh last weekend. That’s home for me, and the birthplace of all of my culinary love. Being in the kitchen with my family has always been my definition of joy. Dad gets more cooking magazines than even I, and when I caught a fine looking lemon chiffon pie staring at me from his copy of this month’s Cook’s Illustrated, I knew that it was destined for Erica’s blog. I’d never made lemon chiffon pie before…or any chiffon pie for that matter, but as Julia Child once said, “In cooking, you’ve got to have a what-the-hell attitude.”


Lemon Chiffon Pie

adapted with minor alterations from Cook’s Illustrated – March 2013 issue



  • 9 whole graham crackers

  • 2 tbsp. sugar

  • 1 tbsp. brown sugar

  • 1/4 tsp. kosher salt

  • 5 tbsp. unsalted butter, melted and browned lightly


  • 1 tsp. unflavored gelatin, divided

  • 4 tbsp. water

  • 5 large eggs (2 whole, 3 separated)

  • 1 1/4 cups sugar

  • 1 tbsp. cornstarch

  • 1/4 tsp. kosher salt

  • 1 tbsp. grated lemon zest plus 3/4 cup juice (Takes about 4 lemons)

  • 1/4 cup heavy whipping cream

  • 4 ounces cream cheese, cut into 1/2-inch pieces, softened



Begin by making the crust. Preheat an oven to 325 degrees F and place a rack in the middle. Crush the graham crackers with a rolling pin until pea-sized crumbs form. You want to end up with 1 1/4 cups of crumbs. Add sugar, brown sugar and salt and stir to combine. Add melted butter and stir until you have a mixture about the texture of wet sand.


Transfer this mixture to a 9 in. pie pan and press the crumbs evenly into the bottom and about 3/4 in. up the sides of the plate.


Bake until lightly browned, about 16 minutes. Move the crust to a wire rack and allow it to cool completely.



For the lemon curd filling, get your ingredients ready before you start. Using two separate bowls, divide the water among them evenly (2 tbsp. per bowl). Sprinkle ½ teaspoon gelatin over the water in each bowl, and allow these to sit until gelatin softens, about 5 minutes.


Whisk the 2 whole eggs and 3 yolks together in medium saucepan until thoroughly combined. Whisk in 1 cup sugar, cornstarch, and salt until well combined. Whisk in lemon zest, lemon juice, and heavy cream. Cook over medium-low heat, stirring constantly until thickened, 4 to 5 minutes. The mixture should reach 170 degrees.


Stir in 1 water-gelatin mixture until dissolved. Remove pan from heat and let stand for 2 minutes.

Remove 1¼ cups lemon curd from pan and pour through fine-mesh strainer set in bowl.



Transfer strained curd to prepared pie shell (do not wash out strainer or bowl) and spread evenly. Move the filled pie shell to the freezer while you prepare the chiffon topping.

Add the remaining water-gelatin mixture and cream cheese to remaining curd in pan and whisk thoroughly to combine.


You can briefly return the pan to a warm surface if the cream cheese doesn’t melt completely at first. This mixture should be very smooth. Pour it through the fine-mesh strainer into your now-empty bowl. Allow it to cool slightly while you work on the egg whites.


Using stand mixer, whip 3 egg whites with a pinch of salt on medium speed until foamy, about 2 minutes. Increase speed to high and slowly sprinkle in the remaining ¼ cup sugar. Continue whipping until stiff, glossy peaks are achieved, about 4 minutes.


Add the curd–cream cheese mixture and whip on medium speed until no streaks remain, about 30 seconds. Scrape the sides of the bowl to ensure that everything is thoroughly mixed. Remove pie shell from freezer and carefully pour chiffon over curd, allowing it to mound slightly in center. Refrigerate for at least 4 hours or up to 2 days before serving. I found that moving it to the freezer for 10-15 minutes prior to serving made it much easier to cut clean slices.


Super-lemony, creamy, and not too sweet, just the way it should be. The double-team of gelatin and cornstarch keep the layers from getting runny or mixed together. But I think the selling point of this pie is that you can make it so far in advance. Incidentally, this was not finished in two days and held for about five in our fridge without much of a change in quality.

The “Trees” rectangle plate is part of Riverside Designs’ Plates with Purpose collection, and part of the proceeds benefit National CASA (court-appointed special advocates) volunteers. These volunteers speak up for over half a million abused and neglected children, providing them with stability and permanency. Plates with Purpose’s inspiring designs help to support and sustain a diverse group of regional and national not-for-profits.

Enjoy your Foodie Friday and have a beautiful weekend everyone! Many thanks to Erica for graciously allowing me to guest-post this week.

Ciao for now,


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