Lemon chiffon pie

Sorry I haven't posted on here for a while, we have been moving house!! We are finally all in now and are slowly unpacking (which is the fun part). I am so in love with our new home and it's amazing how having more space can make you that much happier! Finn has his own little playroom and I have a big kitchen so I can make more mess while baking! ;) I have wanted to make a lemon dessert for a while now, in particular a lemon meringue pie, but this chiffon pie seemed a lot easier and because Finn was upset with his teething today, I didn't have much spare time! I was quite delighted with the result. Unsure as to what chiffon really was, I would describe it as a very light, fluffy texture almost like marshmallow. . The Lenin flavour was strong and the biscuit base gave it that lovely crunch! Enjoy x

Lemon chiffon pie

Ingredients

180g plain biscuits (use any plain, I used marie)
125 butter, melted

4 eggs, separated
1/3 cup caster sugar
1/3 cup lemon juice
1/3 cup water
3 tsp Gelatine
2 tsp lemon rind
1/3 cup caster sugar, extra

1. Blitz biscuits in a food processor until they resemble fine crumbs. Mix in melted butter and press mixture firmly into a round or fluted tin. Chill in fridge for atleast 30mins.
2. Meanwhile in heatproof bowl combine egg YOLKS, sugar, gelatine, lemon zest and juice and water. Place bowl over saucepan of simmering water and stir until mixture JUST slightly thickens. Take off heat, transfer to larger bowl and glad wrap. Leave to cool down to room temperature
3. Beat egg whites until soft peaks form and gradually add second batch of caster sugar (1/3 cup) making sure its dissolved each time before adding more.
4. Fold egg white mixture into lemon mixture in two batches.
5. Pour mixture on top of chilled biscuit base and refrigerate for a few hours until set.
6. Eat!

You can also make this dessert the day before if you cover and store in the fridge!