Frosty Lemon Chiffon Pie

Name: Frosty Lemon Chiffon Pie
Prep time: 12 min
Cook time: 12 min
Total time: 12 min
Yield: 6
Cuisine: Global
Ingredients: 2 egg whites, beaten* (See Disclaimer); 96 grams box lemon instant pudding and pie filling mix; 1 lemon; 320 grams 1/4 lemon curd; 170 grams premade shortbread piecrust; 118 milliliters sugar; 237 milliliters frozen whipped topping, slightly thawed; 37 grams envelope dry whipped topping mix; 237 milliliters cold whole milk

The recipe Frosty Lemon Chiffon Pie can be made in around 12 minutes. This recipe serves 6. This dessert has 471 calories, 6g of protein, and 16g of fat per serving. This recipe from Foodnetwork requires whipped topping, whipped topping mix, lemon, and lemon curd.

Instructions

Watch how to make this recipe.

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, or until 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.

Ingredients you will need

Instant Lemon Pudding Mix

Whipped Topping

Lemon Curd

Pie Crust

Milk

Equipment you will use

Stand Mixer

Hand Mixer

Bowl

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.

Ingredients you will need

Whipped Topping

Lemon Curd

Spread

Lemon

Cut a clean, dry lemon into very thin slices. Using a pastry brush, evenly coat both sides of each slice with egg whites.

Ingredients you will need

Egg Whites

Lemon

Equipment you will use

Pastry Brush

Sprinkle with sugar and let dry on a wire rack.

Ingredients you will need

Sugar

Equipment you will use

Wire Rack

Equipment

Ingredients

Servings:

egg whites, beaten* (See Disclaimer)96grams

box lemon instant pudding and pie filling mix 1

lemon 320grams

1/4 lemon curd 170grams

premade shortbread piecrust 118milliliters

sugar 237milliliters

frozen whipped topping, slightly thawed 37grams

envelope dry whipped topping mix 237milliliters

cold whole milk

Recommended wine: Vin Santo, Late Harvest Riesling, Lambrusco Dolce

Vin Santo, Late Harvest Riesling, and Lambrusco Dolce are my top picks for Pie. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. You could try Snake River Late Harvest Riesling. Reviewers quite like it with a 5 out of 5 star rating and a price of about 16 dollars per bottle.

Snake River Late Harvest Riesling

Made from the grapes left to hang on the vine in our estate Arena Valley Vineyard, Late Harvest Riesling is our original dessert wine. Our 2011 has a limeade nose with a hint of minerals and a honey finish. Enjoy this wine with fruit based desserts or as a refreshing aperitif.