Frosty Lemon Chiffon Pie

1. 1

   In a stand mixer or with a hand mixer, beat 1/2 cup of the milk and dry whipped topping mix in a large bowl for 4 minutes, or until light and fluffy.

2. 2

   Set aside.

3. 3

   In another large bowl, beat 1 jar of lemon curd, lemon pudding mix, and remaining 1/2 cup of milk for 2 minutes, or until smooth and beginning to thicken.

4. 4

   Fold whipped topping mixture into lemon pudding mixture.

5. 5

   Spoon into pie crust.

6. 6

   Spread slightly thawed whipped topping over lemon mixture.

7. 7

   Swirl remaining lemon curd through whipped topping.

8. 8

   Freeze for 30 minutes before serving.

9. 9

   Decorate pie with sugared lemon slices, if desired.

10. 10

    1 lemon

11. 11

    2 egg whites, beaten*

12. 12

    1/2 cup sugar

13. 13

    Cut a clean, dry lemon into very thin slices.

14. 14

    Using a pastry brush, evenly coat both sides of each slice with egg whites.

15. 15

    Sprinkle with sugar and let dry on a wire rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.