Strawberry Chiffon Pie
Strawberry Chiffon Pie is a perfect pie for when strawberries are in season!
Method
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Dissolve the gelatine in the cold water, lightly heat to combine (a few seconds in the microwave).
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Beat the egg yolks and add the lemon juice and 3/4 of the caster sugar (about 6 tablespoons).
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Cook in a double boiler (or a metal pan over a saucepan filled with boiling water) stirring constantly until thickened.
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Remove the mixture from the heat and stir in the gelatine mixture until all dissolved.
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Add the strawberry puree and chill the mixture in a jug until starting to thicken.
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Beat the egg whites with the remaining sugar until the mixture forms soft peaks.
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Take out the strawberry mixture and fold in the egg white mixture.
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Fill the pre-baked pastry shell with the strawberry mixture, top with extra strawberries and chill until set.
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Strawberry Chiffon Pie is not suitable to freeze and is best served on the day it is made
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Recipe will last in an airtight container in the fridge for up to three days.
