I never could understand the American passion for lemon meringue pie. I find it gluey and the meringue sticky. However, its near relative, lemon chiffon pie, is one of the lightest and most elegant desserts.

It is possible to make a chiffon pie using, as here, strawberries, and other fruits could be substituted as well. (I also have included a chiffon-like mango cream pie because it’s just irresistible.)

The main crust for the chiffon pies has ginger in it, but if you don’t care for ginger, you could easily leave it out. The pâte brisée is an elegant, more cookie-like, French tart or pie dough. Try to keep your hands cool when you work with this dough. It doesn’t like to get hot because it has so much fat in it. (The pâte brisée could also be cut up into pieces and baked as cookies.)

Recipe: Pâte Brisée (Barbara Kafka Dessert Anthology)
Recipe: Lemon Chiffon Pie (Barbara Kafka Dessert Anthology)
Recipe: Strawberry Chiffon Pie (Barbara Kafka Dessert Anthology)
Recipe: Mango Cream Pie (Barbara Kafka Dessert Anthology)

(This is the eighth installment of The Barbara Kafka Dessert Anthology.)

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