Lemon chiffon pie

Recipe from: 10/1/1994 12:00:00 AM
Ingredients 12
Servings 8
Time

Ingredients

  • CRUST
  • 400
    g
    chocolate digestive biscuits, crumbled
  • 150
    g
    butter (enough to hold it together)
  • FILLING
  • 2
    eggs (separated)
  • 120
    g
    castor sugar
  • pinch salt
  • 1
    large lemon (juice, slightly warmed and grated rind)
  • 5
    ml
    gelatine
  • 15
    ml
    cold water
  • pinch cream of tartar
  • 125
    ml
    cream
 

Method

 
1. Crush biscuits until fine, combine them with melted butter. 2. Line a 20 cm flan ring and put it into the fridge to set. Beat egg yolks gradually adding the sugar until thick and creamy, then add the salt, slightly warmed lemon juice and the lemon rind. Melt the gelatine (soaked in cold water) in the microwave for a few seconds and stir it into the egg mixture; leave to cool. Whisk the egg whites with the cream of tartar until foaming. Gradually add the remaining sugar, a dessertspoon at a time. Continue whisking until stiff and glossy. Whisk the cream until thick. When the lemon mixture begins to set, beat with a rotary beater until smooth, then fold into the meringue with the cream. 3. Pile the mixture into the cooled crusted flan. Chill until set, remove from the fridge 20 minutes before serving.
 

Read more on: starch  |  microwave
 

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