Queen Bee Lemon Chiffon Pie
A simple, fast, refreshing dessert. Perfect with fresh berries. Try with lime or orange juice/zest.
Ingredients
1 9” pie shell, baked, Queen Bee French Pastry crust or any GF cookie crust.
2 ½ tsp gelatin, I like NOW Brand instant gelatin *
½ cup lemon juice
¼ cup cold water
1 tsp lemon zest
1 – 8oz pkg cream cheese, room temp
1 cup confectioners’ sugar
1 cup heavy whipping cream, whipped
In a saucepan combine gelatin, lemon juice and water. Let stand for 5 minutes to soften.
Cook and stir gelatin mixture over medium heat until dissolved; doesn’t take long. Remove from heat and stir in grated lemon zest. Set aside.
In stand mixer or large bowl combine cream cheese and sugar. Beat until smooth. Blend in gelatin/juice/zest mixture. Refrigerate for 15 minutes until thick.
Fold whipped cream into cream cheese/sugar mixture. Spoon filling into baked crust. Refrigerate up to 4 hours, until firm. Serve with fresh berries if desired.
* Optional: The equivalent is one .25 envelope of gelatin
1 9” pie shell, baked, Queen Bee French Pastry crust or any GF cookie crust.
2 ½ tsp gelatin, I like NOW Brand instant gelatin *
½ cup lemon juice
¼ cup cold water
1 tsp lemon zest
1 – 8oz pkg cream cheese, room temp
1 cup confectioners’ sugar
1 cup heavy whipping cream, whipped
In a saucepan combine gelatin, lemon juice and water. Let stand for 5 minutes to soften.
Cook and stir gelatin mixture over medium heat until dissolved; doesn’t take long. Remove from heat and stir in grated lemon zest. Set aside.
In stand mixer or large bowl combine cream cheese and sugar. Beat until smooth. Blend in gelatin/juice/zest mixture. Refrigerate for 15 minutes until thick.
Fold whipped cream into cream cheese/sugar mixture. Spoon filling into baked crust. Refrigerate up to 4 hours, until firm. Serve with fresh berries if desired.
* Optional: The equivalent is one .25 envelope of gelatin