Easy Lemon Chiffon Pie
|Digestive biscuits||4 Ounce, crushed|
|Butter||2 Ounce, melted|
|Ground ginger||1⁄2 Teaspoon|
|Condensed milk||3⁄4 Can (7.5 oz) (1 small can or 1/2 large can)|
|Powdered gelatin||1 Teaspoon|
|Whipping cream||1⁄2 Pint, lightly whipped|
Mix the biscuits with the melted butter and ground ginger. Press into an 18 cm (7 inch) loose-bottomed flan tin, lining the bottom and sides. Place in the refrigerator to firm up.
Pare a few strips of lemon rind free of all white pith. Cut into fine shreds and blanch in boiling water for a few seconds. Drain well. Grate the remaining lemon rind and squeeze the juice from the lemons. Whisk the condensed milk with 5 x 15 ml spoons (5 tablespoons) strained lemon juice and the grated lemon rind until the mixture thickens. Soak the gelatine in a further 1 x 15 ml spoon (1 tablespoon) lemon juice in a small heatproof bowl, then dissolve by standing the bowl in a pan of simmering water. Add to the condensed milk mixture.
Whisk the egg white until stiff and fold into the lemon mixture, then pour into the flan case. Refrigerate until set. Decorate with whirls of lightly whipped cream and the shreds of lemon rind.