Lemon Chiffon Pie
By
Suzanne rose
- Replies 9
This pie is so light and delicious and easy
Ingredients
Lemon chiffon pie
- 1 3/4 cup (180g) plain biscuit crumbs ( I use Marie biscuits )
- 125 gram butter, melted
- 4 eggs, separated
- 1/3 cup (75g) caster sugar
- 3 teaspoon gelatine
- 2 teaspoon grated lemon rind
- 1/3 cup (80ml) lemon juice
- 1/3 cup (80ml) water
- 2/3 cup (150g) caster sugar, extra
Method
Lemon chiffon pie
- 1
Combine biscuit crumbs and butter in a medium bowl. Press mixture firmly over base and side of a 23cm pie plate; refrigerate 30 minutes or until firm. - 2
To make filling, stir egg yolks, 1/3 cup of the caster sugar, gelatine, rind, juice and the water in medium heatproof bowl over medium saucepan of simmering water until mixture has thickened slightly. Remove from heat; pour into a large bowl. Cover and cool to room temperature. Mixture should be set to about the consistency of unbeaten egg white before remaining ingredients are added. - 3
Beat egg whites in small bowl with electric mixer until soft peaks form. Add remaining sugar ( 2/3 cup) gradually, beating until dissolved after additions. In two batches, fold egg white mixture through lemon mixture. - 4
Spread filling into biscuitbase. Refrigerate several hours or until set.
- 1