Frosty Lemon Chiffon Pie
Serves: 2
Destiney Bartoletti
1 January 1970
Based on User reviews:
43
Spice
47
Sweetness
49
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
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
3
Set aside
4
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
5
Fold whipped topping mixture into lemon pudding mixture
6
Spoon into pie crust
7
Spread slightly thawed whipped topping over lemon mixture
8
Swirl remaining lemon curd through whipped topping
9
Freeze for 30 minutes before serving
10
Decorate pie with sugared lemon slices, if desired
11
Cut a clean, dry lemon into very thin slices
12
Using a pastry brush, evenly coat both sides of each slice with egg whites
13
Sprinkle with sugar and let dry on a wire rack