Lemon Chiffon Pies

Ingredients

Serves 8

175 g (6 oz) plain flour
75 g (3 oz) low fat margarine
1 tbsp Hermesetas Granulated
1 egg yolk
Cold water to mix

For the filling:
14 g (½ oz) powered gelatine
2 fl.oz lemon juice
6 tbsp Hermesetas Granulated
2 egg yolks
1 tsp grated lemon rind
3 egg whites
150 ml low fat whipping cream
An extra 150 ml low fat whipping cream for decoration if liked

Preparation

Sift the flour and salt into a bowl. Add the marga-rine and rub it in until evenly distributed.

Stir in the Hermesetas Granulated then blend the ingredients together with the egg yolk and enough cold water to make a soft but not sticky dough. Wrap the pastry and chill for 15 minutes.

Preheat oven to 190º C (375º F, Gas Mark 5).Roll out the pastry and use to line a 20 cm (8 inch) fluted flan ring. Carefully fill the centre of the flan case with foil and bake "blind" for 15 minutes.

Carefully remove the foil, return the flan case to the oven and bake for a further 5–8 minutes so the centre pastry becomes crispy. Leave to cool.

Dissolve the gelatine in lemon juice over a pan of simmering water. Beat in the Hermesetas Granulated with the egg yolks and lemon rind. Chill the mixture until it starts to thicken.
Whisk the egg whites and cream separately and quickly fold into the lemon mixture. Turn into flan case and chill until required.

Decorate, if liked, with the extra whipped cream and finish with pieces of fresh lemon slices and sweet geranium leaves. Alternatively decorate the flan with a ring of lemon slices.

	kJ	kcal	Carbohyd.g	Fat
Recipe	7'704	1'840	152.0	112.0
Portion	963	230	19.0	14.0