Lemon Chiffon Dessert With Rice Krispies

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 3 cups rice krispies (kellogg's is best)
• 1/4 cup firmly packed brown sugar
• 1/3 cup butter, melted
• 1 (7 1/2 ounce) package lemon pie filling
• 2 eggs, separated
• 1/3 cup cold water
• 1 3/4 cups boiling water
• 1 tablespoon butter
• 1/4 cup granulated sugar

Recipe

• 1 crush cereal to 250 ml (1 cup). combine with brown sugar and 75 ml (1/3 cup) butter, mixing well. reserve 50 ml (1/4 cup) crumbs. press remainder evenly into bottom of 20 cm (8-inch) springform pan ( or 23 cm (9-inch) pie plate ) to form crust. bake at 180 degrees c (350 degrees f) 7 minutes or until lightly browned. cool.
• 2 prepare dessert mix according to package directions, except reduce boiling water to 425 ml (1 3/4 cups). cool 3 minutes, stirring twice. meanwhile, beat egg whites until soft peaks form; gradually add sugar, beating until peaks are stiff but not dry.
• 3 pour half of the filling onto crust. gently fold remainder into egg whites. spread over first layer; sprinkle with reserved crumbs. chill about 3 hours. refrigerate leftovers.