Recipe Details
Ingredients
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3 ½cupscrispy rice cereal squares (such as Rice Chex®), finely crushed
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¼cupsugar
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¼teaspoonground cinnamon
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6tablespoonsbutter, melted
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3large eggs
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3egg yolks
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½cupfreshly squeezed lemon juice
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½cupbutter, cut into pieces
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½cupwhite sugar
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½cupheavy cream, chilled
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1tablespoongrated lemon zest, for garnish
Cooking Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Stir cereal, sugar, and cinnamon together in a bowl; stir in melted butter until mixture is thoroughly moistened. Press mixture onto bottom and up sides of a 9-inch pie plate using a small, dry measuring cup. Bake in preheated oven until crust is browned and crisp, about 17 minutes. Transfer to a wire rack and let cool 15 minutes.
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Whisk whole eggs, yolks, lemon juice, butter, and sugar together in a heat-proof bowl set over a pan of simmering water. Whisk until egg mixture is as thick as honey, 5 to 8 minutes. Remove from heat and strain mixture through a fine-mesh sieve into a bowl. Let cool 30 minutes.
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Beat heavy cream in a bowl with an electric mixer at medium speed until stiff peaks form; gently fold into lemon mixture. Spoon into pie crust and chill 1 hour. Sprinkle with lemon zest.
Cook’s Note:
If you prefer a non-dairy dessert, swap in margarine or coconut oil for the butter in the crust and filling, and just skip folding in the whipped cream (filling will be more like lemon curd than chiffon).
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories351 | |
% Daily Value * | |
Total Fat 29g |
37% |
Saturated Fat 17g |
87% |
Cholesterol 212mg |
71% |
Sodium 179mg |
8% |
Total Carbohydrate 21g |
8% |
Dietary Fiber 0g |
1% |
Total Sugars 19g |
|
Protein 4g |
7% |
Vitamin C 8mg |
9% |
Calcium 37mg |
3% |
Iron 1mg |
3% |
Potassium 68mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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