Lemon Chiffon Pie

This pie is so light and delicious 😋 and easy

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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.
 
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