Easy Lemon Chiffon Pie

Easy Lemon Chiffon Pie

Ingredients:

1

 

9 Graham cracker crust

4

 

Egg whites

1

 

Package lemon pudding filling

Cup

Sugar

1

Cup

Heavy cream

2

Tbl

Confectioners sugar

Directions:

Bake graham cracker crust in 350 oven for 10 min. Remove to rack to cool.

Prepare lemon pudding according to package directions. Place in refrigerator to cool for 30 min.

In a medium bowl with an electric mixer, beat egg whites until soft peaks from when beaters are raised. Beat in cup of sugar, 2 tablespoons at a time, beating after each addition. Beat until stiff peaks form. Gently fold the egg whites into lemon pudding until just combined.

In a medium bowl, beat cup of heavy cream until stiff. Gently fold into pudding mixture. Mound high in pie shell. Refrigerate for 1-2 hours until firm.

Beat cup heavy cream with confectioners sugar until stiff. Spoon into pastry bag with rosette tip, make a lattice top on pie.

 

Yields

Serves 8

 

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