Gluten Free Lemon Chiffon Dessert
Continuing with our desserts, this zesty recipe is suitable for gluten-intolerant folks.
3 cups Gluten Free Rice Crisp Cereal
1/4 cup firmly packed brown sugar
1/3 cup melted margarine
1 pkt Lemon Pie Mix
2 eggs, separated
1/3 cup cold water
1 3/4 cup boiling water
1 tbsp margarine
1/4 cup sugar
Crush cereal to 1 cup. Combine with brown sugar and 1/3 cup melted margarine. Reserve 1/4 cup of mixture.
Press remaining mixture into the bottom of 8" springform or 9" pie plate. Bake at 350F for 7 minutes.
Prepare dessert mix according to packet directions except reduce boiling water to 1 3/4 cups.
Cool for 3 minutes, stirring twice.
Meanwhile, beat the egg whites til soft peaks form, gradually add sugar and beat til stiff.
Pour half of filling into crust. Gently fold remainder into egg whites.
Spread over the first layer. Sprinkle with reserved crumbs. Chill.
****IMPORTANT: If you don't want to use Rice Krispies, you could substitute 1 cup of Graham Crumbs but this means the recipe WILL NOT BE GLUTEN-FREE.****
View More Recipes