Lemon Angel Chiffon Pie

A lovely light lemon flavor - a great dessert. This was my first time making lemon curd. The instructions warn against allowing it to boil, and so one stirs-stirs-stirs. I didn't quite get the temperature up to the recommended, but came close - at my altitude things boil at a lower temperature.

The lemon curd is strained - I found very little was strained out, and would be tempted to skip the straining next time. The cooled curd is folded into whipped cream.

Then a soft italian meringue is prepared (syrup prepared, egg whites beaten with sugar, syrup added), and the three were folded together.

The flavor of this is very nice. I might like it to be a bit more intensely lemon, but there is nothing wrong with this at all. I forgot to make the raspberry sauce, but I imagine it would be a fine complement.

I agree with LovesGenoise that this is a many step process. I also agree with Queezle Sister that I had almost nothing left when I strained my curd, but for the person that gets that little lump, I would probably strain it again. I can't eat raspberries and strawberries are ripe it the fields, but still being shipped out of state, so I skipped the sauce. LovesGenoise may be on the right track with using a different crust; I love the idea of a fat-free crust however! When I tried to serve mine the filling and crust had turned into a liquid- gooey combination. I don’t know if it is the Florida factor (humidity 80 “ 100%)? However my teenage sons devoured it and liked it, and I would like to attempt this again.