Frosty Lemon Chiffon Pie
- 1 cup cold whole milk
- 1 (1.3-ounce) envelope dry whipped topping mix
- 1 1/4 (11.3-ounce) jars lemon curd
- 1 (3.4-ounce) box lemon instant pudding and pie filling mix
- 1 (6-ounce) premade shortbread piecrust
- 1 cup frozen whipped topping, slightly thawed
- Sugared Lemon Slices, optional, recipe follows
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. 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.Sugared Lemon Slices:
2 egg whites, beaten*
1/2 cup sugar
Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
Recipe courtesy of Sandra Lee Semi-Homemade Desserts, Miramax Books, 2003.