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Frosty Lemon Chiffon Pie




Source of Recipe


internet






List of Ingredients



• 1 cup cold whole milk
  
• 1 (1.3 oz) envelope dry whipped topping mix
  
• 1 1/4 (11.3 oz) jars lemon curd
  
• 1 (3.4 oz) box lemon instant pudding and pie filling mix
  
• 1 (6 oz) pre-made shortbread crust
  
• 1 cup frozen whipped topping, slightly thaawed
  
• sugared lemon slices (optional, recipe follows)
  






Instructions



1. In a stand mixer, beat 1/2 cup of the milk and dry whipped topping mix in a large bowl for 4 minutes, or until light and fluffy. Set aside.
   
2. 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.
   
3. Spoon into piecrust. 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.
   






Final Comments


Yield: 6 servings

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.