Name: Lemon chiffon pie
Yield: 8 servings
Cuisine: Cooking Method
Ingredients: 400.00 g digestive biscuits chocolate, crumbled; 150.00 g butter; 2.00 eggs separated; 120.00 g castor sugar; salt pinch; 1.00 lemon juice, slightly warm, grated rind; 5.00 ml Sheridans gelatine; 15.00 ml water cold; Cream of tartar pinch; 125.00 ml cream

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Ingredients (10)

CRUST

400.00 g	digestive biscuits — chocolate, crumbled
150.00 g	butter

FILLING

2.00	eggs — separated
120.00 g	castor sugar
	salt — pinch
1.00	lemon — juice, slightly warm, grated rind
5.00 ml	Sheridans gelatine
15.00 ml	water — cold
	Cream of tartar — pinch
125.00 ml	cream

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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.