#CleanSweepWeek - Frozen lemon chiffon pie #recipe from author @AveryAames + #giveaway

From Avery aka Daryl:

I'm still spreading the word about For Cheddar or Worse which comes out Feb 2!!  In fact you can see the trailer for the book by clicking here. 

Or by clicking HERE.

And I'm still offering a giveaway every Wednesday until launch day. See below.

But I'm out of "cheese" mode this week because this is our #CleanSweepWeek or in my words: "use something weird in the cupboard" week.

Well, granted graham crackers aren't weird. Even gluten-free crackers aren't weird, but I've had these crackers in the cupboard for about 6 months and I never got around to doing s'mores with them in the summer, so I wondered how else I could use them before they completely go stale? 

Because they are gluten-free, they aren't as "soft" as a typical graham cracker. So I thought, crumb crust!

Now, I wanted to make test a recipe for the upcoming Valentine's Day because, well, everyone needs a new dessert for that time of year, right?

And what else do I have lying about? A ton of lemons! I bought some for the holidays and didn't use them and then my Meyer lemon tree decided to produce fruit this year. Last year, no, but this year, yep! Not pretty fruit, mind you. Something's wrong with my tree. I'm going to have to call the nursery. But it did produce fruit, so I thought LMEONS. And graham crackers.

Voila! A clean sweep and a lucky one at that, in my estimation!

GLUTEN FREE LEMON CHIFFON FREEZE

Ingredients:

2 egg yolks

6  tablespoons sugar

1/2  tsp. grated lemon rind

2 tablespoons lemon juice

2 eggs whites

2 tablespoons more sugar

2/3 cup heavy cream

For the egg mixture:

Cook on top of double boiler for 3 minutes, stirring constantly:

2 egg yolks, 6 tablespoons sugar, 1/2 tsp. grated lemon rind and 2 tablespoons lemon juice.

Note: I don't own a double boiler. I used to, but it disappeared in one of my moves, so I improvised and put a little pot on top of a larger pot that had about 2 inches of boiling water. You have to be careful when stirring that water doesn't boil up and over the rim.

Let cool.

In a small bowl, beat 2 egg whites until stiff. Add 2 tablespoons sugar. Beat until stiff.

In a medium bowl, whip 2/3 cup heavy cream until they form a peak. Fold whites into whipped cream.

Add the egg yolk mixture to the whipped cream mixture and fold all. Be gentle!

Chill for a half hour.

Meanwhile crush 12-14 Gluten Free cookies and pour into bottom of pie pan.  [I used 12 halves of the specialty crackers.]  Pour in filling.  Sprinkle with remaining crumbs.  [Which I forgot to do!!] FREEZE for at least 2 hours.

Great therapy!!

Serves 6 - 8

THE GIVEAWAY!

Leave your name and email so I can contact you if you WIN, and tell me what is your Valentine's dessert? I'll be giving away your CHOICE of a Cheese Shop Mystery plus some fun swag. Winner will be picked Friday, the 8th.

Savor the mystery and say cheese!

Daryl Wood Gerber aka Avery Aames

Tasty ~ Zesty ~ Dangerous!

Friend Daryl and Avery on Facebook

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Follow both of us on Pinterest

Plus check out our website with lots of trailers, excerpts, plus a fan club with puzzles and giveaways!

FUDGING THE BOOKS, the 4th Cookbook Nook Mystery, is HERE!  Click to order.

New in February

FOR CHEDDAR OR WORSE

Click to order.