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Lemon Chiffon Pie
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Lemon Chiffon Pie
Serve in a Coupe glass
| 1 oz | Light white rum (charcoal-filtered 1-4 years old) |
| 1 oz | White crème de cacao liqueur |
| 1 oz | Lemon juice (freshly squeezed) |
| 2 scoop | Vanilla ice cream |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of grated lemon zest.
- BLEND all ingredients with crushed ice.
- Serve with straws.
Allergens:
Recipe contains the following allergens:
- Vanilla ice cream - Dairy
Review:
Creamy and tangy - like a lemon pie. Consume in place of a dessert.
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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