GLUTEN FREE RECIPE: GF Krispies Lemon Chiffon Dessert

3-cups Rice Krispies cereal (G.F.)
1/4-cup firmly packed brown sugar
1/3-cup butter, melted
1-pkg Shirriff Lemon Pie filling & dessert mix (212g / 7.5oz.)
2-eggs separated
1/3-cup cold water
13/4-cups boiling water
1-tbsp butter
1/4-cup granulated sugar

Crush cereal to 1 cup
Combine with brown sugar and 1/3 cup melted butter, mixing well
Reserve 1/4 cup of crumbs
Press remainder evenly into bottom of 8 inch springform pan to form crust
Bake at 350*F for 7 minutes or until lightly brown; cool
Prepare dessert mix according to package directions, except reduce boiling water to 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
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
 

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