Great Grandmother's Lemon Chiffon Pie Recipe
Servings: 4
Ingredients
Directions
- Beat egg yolks well, then add in 1/2 c. sugar, juice of the lemon and finely grated zest of the lemon. Cook in double boiler over simmering water, stirring constantly, till thick. Beat egg whites till stiff, then add in 1/2 c. of sugar gradually, beating to make a meringue that holds peaks. Gently fold 1/2 of the meringue into the lemon mix while warm, stirring till just combined proportionately. Pour into pie crust. Top with rest of meringue. Bake at 325 degrees for about 12 min till meringue is golden.
- This recipe was passed on to me from my Grandmother Knutson, whose maiden name was Scribner. I always had this instead of birthday cake when I was growing up.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 4 servings | |
| Calories 237 | |
| Calories from Fat 26 | 11% |
| Total Fat 2.91g | 4% |
| Saturated Fat 0.9g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 123mg | 41% |
| Sodium 41mg | 2% |
| Potassium 51mg | 1% |
| Total Carbs 50.93g | 14% |
| Dietary Fiber 0.2g | 1% |
| Sugars 50.37g | 34% |
| Protein 3.74g | 6% |
