Lemon Chiffon Pie
Cathie Richardson
Light lemon chiffon on a buttery macadamia nut crust
ingredients
- CRUST: 2 block butter
- 2 cups flour
- 3-4 oz. macadamia nut pieces
- (2) 8 oz. pkgs. cream cheese
- 1 1/2 cups powdered sugar
- FILLING: 2 boxes Jello lemon pudding & pie filling
- 2 env. Knox gelatin
- 1 1/2 cups sugar
- 4 1/2 cups water
- 4 T lemon juice
- 2 tsp lemon zest
- 6 egg yolks
- 6 egg whites
- 2 T butter
- (2) 8oz. containers Cool Whip
directions
- 1
Mix first 3 ingredients. Press into greased 9/13" pan. Bake at 350° for 15 - 25 minutes. Let cool.
- 2
Mix cream cheese and powdered sugar until smooth. Layer over cooled crust.
- 3
Thaw Cool Whip in refrigerator. Soften gelatin in 1/2 cup of water. Combine pudding, gelatin, sugar and lemon juice in saucepan. Mix a small amount of pudding mixture into the yolks. Then blend the egg yolks into the rest of the pudding. Add 4 cups of water. Cook over medium heat, stirring constantly until thickened. Remove from heat and stir in lemon zest and butter. Cool 10 minutes.
- 4
Beat egg whites (in largest bowl) to form soft peaks. Blend hot mixture into egg whites. Chill for 1 1/2 hours.
- 5
Pour chiffon mixture over cream cheese layer. Top with cool whip.
notes
Have deleted the cool whip blended into the pudding.
Source: Cathie Richardson
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