Lemon Orange Chiffon Pie | Easy Cooking | Home Recipes | LoveBites

Crush digestive biscuits using a rolling pin or food processor.

Add cane sugar to the crushed biscuits and mix well.

Melt butter and add it to the biscuit mixture, mixing until combined.

Press the mixture into a loose-bottomed tart pan, spreading it evenly and going up the sides.

Refrigerate the tart base for 30 minutes.

In a heavy-bottomed pan, mix sugar and corn flour together.

Add a bit of water to the sugar and corn flour mixture to make a paste.

On low heat, add 2 egg yolks to the mixture and stir constantly.

Add fresh lemon juice and fresh orange juice to the pan.

If orange squash is unavailable, add 1-2 drops of orange essence for flavor.

Continue stirring until the mixture thickens, ensuring it doesn't stick to the bottom.

Remove from heat and let the mixture cool, stirring occasionally to prevent lumps.

Beat 2 egg whites until stiff, adding a pinch of cream of tartar if needed.

Once the yolk mixture is completely cool, gently fold in the beaten egg whites.

Retrieve the tart base from the refrigerator and pour the filling into it.

Preheat the oven to 200 degrees centigrade.

Bake the tart for 15 minutes until set.

After 15 minutes, remove the tart from the oven and let it cool to room temperature.

Chill the tart in the refrigerator for a few hours before serving.

To unmold, place a glass on the mold and gently push down to release the tart.

Serve the tart as is or remove the base for presentation.

Equipment Needed

Spice Level:

Allergens