Ingredients
1 rice cereal crust
4 egg yolks, beaten
1 Tbsp. Sugar Twin
1/2 tsp. salt
3 Tbsp. lime juice (for lemon chiffon, use lemon juice)
1 tsp. lemon juice
1 Tbsp. unflavored gelatin
1/4 c. cold water
4 egg whites
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Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Ceramic pie dish — even browning, beautiful presentation
Grade A bourbon vanilla beans for custards, ice cream, extracts
Savory pie mastery — British meat pies, hot water crust, decoration
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Combine egg yolks, sweetener, salt, lime juice and lemon rind in top of double boiler. Cook and beat with rotary beater until thick. Soften gelatin in cold water and dissolve in hot mixture; cool. Beat egg whites until stiff, but not dry. Fold into lime mixture and mix well. Pour into chilled rice cereal crust and chill until firm. When ready to serve, add whipped topping if desired.