Lemon Chiffon Pie
|Golden oatmeal biscuits||8 Ounce (250 gram)|
|Butter||2 1⁄2 Ounce, melted (75 gram)|
|Eggs||4 , separated|
|Lemon||1 , rind grated|
|Caster sugar||1⁄2 Cup (8 tbs)|
|Freshly squeezed lemon juice||1⁄2 Cup (8 tbs)|
|White wine||1⁄4 Cup (4 tbs)|
|Caster sugar||1⁄4 Cup (4 tbs) (extra)|
1. Blend or process biscuits until they resemble fine crumbs. Mix with butter and press into a 22 cm / 8 3/4 in springform pan, pressing crumbs as far up the sides as possible.
2. Beat egg yolks with sugar and lemon rind until light and fluffy. Heat lemon juice over high heat until boiling, slowly pour into egg mixture in a thin steady stream while motor is operating. Dissolve gelatin in wine in a double saucepan over simmering water; stir into egg mixture.
3. Beat egg whites until stiff, gradually add extra sugar and beat for a further 3 minutes. Fold into egg/lemon mixture and pour into biscuit case.
4. Refrigerate to set. Decorate with lemon slices.
Serving size: Complete recipe
Calories 2519 Calories from Fat 1015
% Daily Value*
Total Fat 114 g176.1%
Saturated Fat 42.7 g213.3%
Trans Fat 0 g
Cholesterol 998.3 mg332.8%
Sodium 1242.4 mg51.8%
Total Carbohydrates 323 g107.7%
Dietary Fiber 12.3 g49.2%
Sugars 235.3 g
Protein 48 g97%
Vitamin A 56.1% Vitamin C 145.3%
Calcium 19.6% Iron 25.6%
*Based on a 2000 Calorie diet