Lemon Supreme Chiffon
Yield
1 LoafPrep
30 minCook
0 minReady
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | Graham |
crackers
crushed |
*
|
| ¼ | cup |
butter
melted |
|
| ¼ | cup |
sugar
|
|
| 2 | each |
lemons
juice only |
|
| 6 | large |
eggs
separated |
|
| ⅔ | cup |
sugar
|
|
| 1 | package |
jello
lemon |
|
| 2 | cups |
water
boiling |
|
| 1 | cup |
heavy whipping cream
|
|
| 3 | tablespoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | Graham |
crackers
crushed |
*
|
| 59 | ml |
butter
melted |
|
| 59 | ml |
sugar
|
|
| 2 | each |
lemons
juice only |
|
| 6 | large |
eggs
separated |
|
| 158 | ml |
sugar
|
|
| 1 | package |
jello
lemon |
|
| 473 | ml |
water
boiling |
|
| 237 | ml |
heavy whipping cream
|
|
| 45 | ml |
sugar
|
|
Directions
Mix graham cracker crumbs with the butter and ¼ cup sugar.
Spread half of this mixture on bottom of a 9 x 13" loaf pan.
Mix the Jello, water and lemon juice.
Chill until partially set.
Beat egg whites stiffly and add the ⅔ cup sugar.
Set aside.
Beat egg yolk and add to Jello mixture, mixing throughly.
Fold in beaten egg whites.
Pour over crumb mixture in pan.
Whip the cream, adding 3 tablespoon sugar gradually.
Spread over Jello mixture.
Top with remaining crumb mixture.
Refrigerate serveral hours before serving.
