Frosty Lemon Chiffon Pie

By á-174942

Ingredients

• 1 cup cold whole milk
• 1 envelope dry whipped topping mix - (1.3 oz)
• 1 1/4 jars lemon curd - (11.3 oz ea)
• 1 box lemon instant pudding/pie filling mix - (3.4 oz)
• 1 premade shortbread piecrust - (6 oz)
• 1 cup frozen whipped topping slightly thawed
• SUGARED LEMON SLICES: (optional)
• 1 lemon
• 2 egg whites beaten
• 1/2 cup sugar

Details

Servings 6

Preparation

Step 1

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: Cut a clean, dry lemon into very thin slices. Using a pastry brush, evenly coat both sides of each slice with egg whites. Sprinkle with sugar and let dry on a wire rack.

This recipe yields 6 servings.

Caution: The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."