Name: Lemon chiffon pie
Cook time: 280 min
Total time: 280 min
Yield: 12
Ingredients: 250 g packet butternut snap cookies; 1 tsp ground cinnamon; 75 g unsalted butter, melted; 300 ml tub thickened cream; 1 tbsp icing sugar mixture; Lemon sugar, to decorate; Filling; 4 eggs, separated; ⅓ cup lemon juice; ⅓ cup water; 3 tsp powdered gelatine; 2 tsp finely grated lemon rind; ⅔ cup caster sugar

Lemon chiffon pie

Bursting with lemon flavour, this chiffon pie is a satisfying end to a meal or the perfect afternoon slice.

Serves 12

Cook

4H 40M

Skip to Recipe

Bursting with lemon flavour, this chiffon pie is a satisfying end to a meal or the perfect afternoon slice.

Ingredients

250 g packet butternut snap cookies

1 tsp ground cinnamon

75 g unsalted butter, melted

300 ml tub thickened cream

1 tbsp icing sugar mixture

Lemon sugar, to decorate

Filling

4 eggs, separated

⅓ cup lemon juice

⅓ cup water

3 tsp powdered gelatine

2 tsp finely grated lemon rind

⅔ cup caster sugar

Method

1.Lightly grease a deep, fluted, 23cm round,  loose-based flan tin. Line base with baking paper.

2.Process biscuits and cinnamon in a food processor until finely crushed. Add butter. Process until combined. Press evenly over base and  up side of tin. Refrigerate.

3.To make filling, combine egg yolks, juice, water, gelatine, rind and half the sugar in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Whisk until mixture doubles in volume and is thick and fluffy. Remove from heat. Cool to room temperature.

4.Beat egg whites in small bowl of an electric mixer until soft peaks form. Add remaining sugar, 1 tbsp at a time, beating between each addition until dissolved. Fold into lemon mixture in two batches until combined. Pour over biscuit base. Smooth over top. Refrigerate for about 4 hours, or until set.

5.Beat cream and icing sugar in clean small bowl of electric mixer until soft peaks form. Spread over filling. Refrigerate until ready to serve.

6.Decorate with lemon sugar.

Chantal Walsh