Lemon Chiffon Pie
Prep Time 20 mins
Cook Time 20 mins
Serves 6
Difficulty N/A
Ingredients
- 1 1/4 cups (300 mL) crushed graham wafers
- 1/4 cup (50 mL) brown sugar
- 4 tbsp (60 mL) melted butter
- 2 eggs, separated
- 1/4 tsp (1 mL) cream of tartar
- 1 can (300 mL) Original or Low Fat Eagle Brand® Sweetened Condensed Milk
- 1/4 tsp (1 mL) grated lemon rind
- 1/2 cup (125 mL) lemon juice
- pinch of salt
Directions
Step 1:
Combine graham wafer crumbs, brown sugar and melted butter. Press firmly into 9" (23 cm) pie plate (saving 2 tbsp (15 mL) to sprinkle on top).
Step 2:
Beat egg whites and cream of tartar until stiff but not dry and set aside. Beat yolks then stir in Eagle Brand, lemon juice, rind and salt. Fold egg whites in lightly to combine.
Step 3:
Pour mixture into crust and sprinkle remaining crumbs on top. Bake in preheated 350°F (180°C) oven about 20 minutes. Cool.