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Lemon chiffon pie – by Garry Hollihead

11 September 2006

INGREDIENTS

(serves at least eight)

For the pastry
100g icing sugar
100g butter
1tbs cream
250g flour
110g beaten egg

For the filling
3 lemons zested and juiced
4 egg yolks
115g sugar
3 leaves gelatine
Meringue (5 egg whites 115 sugar)

METHOD

To make the filling whisk lemons egg yolks and sugar together over a bain-marie until the mixture forms a sabayon. Add gelatine soaked in cold water and dissolved in very little hot water. When the mixture is at setting point fold in meringue.

For the pastry mix icing sugar butter and cream. Add flour and egg. Rest roll out and line pastry cases. Line with parchment and baking beans and bake dry. Fill with chiffon and let it set in the fridge.

Garry Hollihead

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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