Monday, August 10, 2009
Yesterday was my friend Matt's birthday. One of my favorite qualities of his is that he loves my cooking (which comes in handy since he works for food) Anyhoo, I wanted to make him a little treat and decided on Lemon Chiffon Pie.
This could not be any easier and you probably have everything you need in your kitchen already. I know the picture is not the best. I was planning to take more, but the pie was gone in a matter of minutes. If you like a light and lemony, this pie is for you. Plus as an added bonus, if you use a premade crust, no cooking required, perfect for a summer dessert.
Lemon Chiffon Pie
8 oz of room temp cream cheese (if it isn't room temp, it won't blend smooth)
1 can of sweeten condensed milk (I use about 3/4 of it, but you can use it all if you want)
1/2 C lemon juice (I have used fresh, from a jar and a combo of both ~ whatever you have on hand)
2 T lemon zest (I think this makes the pie, but if you don't have it a dash of lemon flavor would work)
Mix everything, pour into a graham cracker crust and chill (to help with plating, you might want to put it in the freezer for an hour before serving)
Graham Cracker Crust
2 C graham cracker crumbs (about 1 1/2 "sleeves" of crackers)
1/2 C melted butter
3 T sugar
Mix, pat into pie plate and bake 10 min at 350. Let cool before you pour in the filling
If you wanted to, you could serve this with some whipped cream, but I think the crust is sweet enough to balance the tartness of the pie.