Strawberry Chiffon Pie

Directions

• Dissolve the gelatine in the cold water, lightly heat to combine (a few seconds in the microwave).
• Beat the egg yolks  and add the lemon juice and 3/4 of the caster sugar (about 6 tablespoons).
• Cook in a double boiler (or a metal pan over a saucepan filled with boiling water) stirring constantly until thickened.
• Remove the mixture from the heat and stir in the gelatine mixture until all dissolved.
• Add the strawberry puree and chill the mixture in a jug until starting to thicken.
• Beat the egg whites with the remaining sugar until the mixture forms soft peaks.
• Take out the strawberry mixture and fold in the egg white mixture.
• Fill the pre-baked pastry shell with the strawberry mixture, top with extra strawberries and chill until set.
• Recipe Tips and Hints:
• Strawberry Chiffon Pie is not suitable to freeze and is best served on the day it is made
• Recipe will last in an airtight container in the fridge for up to three days.
• Recipe and photograph submitted by Cassy Butterworth