Let’s bring them back ...Lemon chiffon pie .
But this recipe is no longer ( in cooking terms ) politically correct .
Can you guess why ?
Combine 250gm of crushed oatmeal biscuits with 75 gm of melted margarine /butter .
Press this mix over the base and sides of a greased 23cm /9” round springform pan .
Chill.
Separate 4 eggs ( at room temp )
Combine the 4 egg yolks with 100gm of castor sugar , 1 dsp grated lemon rind in the bowl of your electric mixer .
Beat until thick and creamy
Bring 1/4cup of lemon juice to the boil .
Continue beating the egg yolk mixture and slowly pour in the hot lemon juice .
Mix together in a small saucepan 1 dsp of powdered gelatine with 60 ml of of dry white wine .
Gently heat till the gelatine has dissolved and then stir into the egg yolk mixture .
In a clean bowl with clean dry beaters , beat the 4 egg whites with 70 gm of castor sugar ( adding the sugar gradually ) until stiff peaks form .
Now fold this through the egg yolk mixture .
Spoon into the chilled biscuit base .
Refrigerate until set .
Serve topped with thickened cream and thinly sliced lemon .
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