Recipes and Cooking Rhubarb-Lemon Chiffon Pie A colorful rhubarb sauce and a tangy lemon filling team up for first-rate results in this refreshing pie. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on November 8, 2012 Print Rate It Share Share Tweet Pin Email Photo: Kritsada Panichgul Prep Time: 55 mins Chill Time: 45 mins Total Time: 55 mins Servings: 10 Jump to Nutrition Facts Ingredients 1 recipe Pastry for Single-Crust Pie 1 3 ounce package lemon-flavor gelatin 1 cup boiling water ½ cup sugar 2 teaspoon finely shredded lemon peel 3 tablespoon lemon juice 1 cup whipping cream 2 cup Rosy Rhubarb Sauce 1 recipe Sweetened Whipped Cream (optional) Lemon slices (optional) Rosy Rhubarb Sauce 1 ¼ cup sugar 1 tablespoon water 1 tablespoon finely shredded orange peel 6 cup rhubarb sliced 1/2 inch thick Sweetened Whipped Cream 1 cup whipping cream 2 tablespoon sugar ½ teaspoon vanilla Pastry for a Single-Crust Pie 1 ½ cup all-purpose flour ½ teaspoon salt ¼ cup shortening ¼ cup butter, cut up, or shortening ¼ cup cold water Directions Preheat oven to 450°F. Prepare Pastry for Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Prick bottom and side of pastry with a fork. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until pastry is golden. Cool on a wire rack. In a large bowl combine gelatin and the boiling water. Stir in sugar until dissolved. Stir in lemon peel and lemon juice. Place bowl in a large bowl of ice water, stirring frequently, until mixture is partially set (consistency of unbeaten egg whites). This will take 10 to 15 minutes. In a medium bowl beat cream with an electric mixer on medium speed until soft peaks form (tips curl). Fold whipped cream and Rosy Rhubarb Sauce into lemon mixture. Cover and chill for 30 to 45 minutes or until mixture mounds when spooned. Transfer lemon mixture to the baked pastry shell. Cover and chill for at least 8 hours or until firm. Top center of pie with sweetened whipped cream and lemon slices, if desired. Rosy Rhubarb Sauce In a saucepan mix sugar, water, and orange peel. Bring to boiling. Add rhubarb. Simmer, uncovered, about 8 minutes or until rhubarb is tender and mixture is thickened, stirring as necessary to prevent sticking. Cool. Chill in the refrigerator. Sweetened Whipped Cream In a chilled bowl combine whipping cream, sugar, and vanilla. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Pastry for a Single-Crust Pie In a medium bowl stir together flour and salt. Using pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. On a lightly floured surface use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. Crimp edge as desired. Do not prick pastry. Fill and bake as directed in recipes. Rate it Print Nutrition Facts (per serving) 374 Calories 16g Fat 57g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 374 % Daily Value * Total Fat 16g 21% Saturated Fat 7g 35% Cholesterol 33mg 11% Sodium 103mg 4% Total Carbohydrate 57g 21% Total Sugars 42g Protein 3g Vitamin C 8.3mg 41% Calcium 80.8mg 6% Iron 0.9mg 5% Potassium 250mg 5% Folate, total 8.1mcg Vitamin B-12 0.1mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.