Frosty Lemon Chiffon Pie
Source of Recipe
lady's recipes
List of Ingredients
Frosty Lemon Chiffon Pie
1 cup cold whole milk
1 (1.3-ounce) envelope dry whipped topping mix
1 1/4 (11.3-ounce) jars lemon curd
1 (3.4-ounce) box lemon instant pudding and pie filling mix
1 (6-ounce) premade shortbread piecrust
1 cup frozen whipped topping, slightly thawed
Sugared Lemon Slices, optional, recipe follows
In a stand mixer or with a hand mixer, beat 1/2 cup of the milk and
dry whipped topping mix in a large bowl for 4 minutes, oruntil light
and fluffy. Set aside. In another large bowl, beat 1 jar of lemon
curd, lemon pudding mix, and remaining 1/2 cup of milk for 2 minutes,
or until smooth and beginning to thicken. Fold whipped topping mixture
into lemon pudding mixture. Spoon into pie crust. Spread slightly
thawed whipped topping over lemon mixture. Swirl remaining lemon
curd through whipped topping. Freeze for 30 minutes before serving.
Decorate pie with Sugared Lemon Slices, if desired.
Sugared Lemon Slices
1 lemon
2 egg whites, beaten
1/2 cup sugar
Cut a clean, dry lemon into very thin slices. Using a pastry brush,
evenly coat both sides of each slice with egg whites. Sprinkle with
sugar and let dry on a wire rack.
Recipe
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