Lemon Chiffon Pie

Thursday, June 12, 2014 |

Today I made this awesome dessert called Lemon Chiffon Pie! It tastes a lot like a cheesecake, except it doesn't contain condensed milk or cream cheese. The fluffy filling is addictive, and the base is simple, having just the essence to offset the lemony fill. ;)
I used dextrose instead of sugar in this recipe, simply replacing the amount of sugar with the same amount of dextrose, which is handy if you're on a sugar-free diet. Also, it doesn't contain any wheat - depending on what type of sweet biscuit you use, as I use shredded wheat biscuits - and is relatively quick to make.
I've included photos of different stages throughout the entire recipe. Most of them aren't good quality due to them being taken on a phone, but hopefully you'll get the gist. :D ...

Lemon Chiffon Pie

Ingredients:

Base -
1 3/4 cups (180g) plain sweet biscuit crumbs (or shredded wheat biscuit crumbs)
125g butter, melted

Lemon filling -
4 eggs, separated
1/3 cup (75g) caster sugar (or dextrose)
3 teaspoons gelatine
2 teaspoons grated lemon rind
1/3 cup (80ml) lemon juice
1/3 cup (80ml) water
1/3 cup (75g) caster sugar (or dextrose), extra

Biscuit base

1. Combine biscuit crumbs and completely melted butter in bowl; mix well.

2. Press firmly over base and side of 23cm pie plate; refrigerate 30 minutes or until firm. I simply use a spring-form cake tin. Works just as good.

Lemon filling

1. Combine egg yolks, caster sugar, gelatine, rind, juice and the water in small heatproof bowl. Stir over small saucepan of simmering water until mixture has thickened slightly.

2. Remove from heat, pour into large bowl, cover; cool to room temperature (mixture should be set to about the consistency of unbeaten egg white before remaining ingredients are added; like in the pic).

3. Beat egg whites in small bowl with electric mixer until soft peaks form; gradually add extra sugar, beating until dissolved after each addition. (sorry, missed a pic here)