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.