Lemon Chiffon Pie Recipe
Servings: 8
Ingredients
- 1/2 c. Sugar
- 1 env Unflavored Gelatin
- 1/8 tsp Salt
- 4 x Well-Beaten Egg Yolks
- 1/2 c. Cool Water
- 1 tsp Finely Shredded Lemon Peel
- 1/2 c. Lemon Juice
- 4 x Egg Whites
- 1/2 c. Sugar
- 1 x Baked 9" Pie Shell
Directions
- For filling: Combine 1/2 c. sugar, gelatin, and salt. Stir in egg yolks, water, lemon peel, and juice. Cook and stir over medium heat until gelatin dissolves and mix is thickened and bubbly. Remove from heat. Refrigerateto consistency of corn syrup, stirring occasionally. Remove from refrigerator
- (mix will continue to set).
- Beat egg whites until soft peaks form (tips curl). Gradually add in 1/2 c. sugar, beating until stiff peaks form (tips stand straight).
- When filling is partially set (consistency of unbeaten egg whites), mix in beaten egg whites. Refrigerateuntil mixtures mounds when spoon. Spoon into pie shell. Refrigeratefor several hrs or possibly until hard.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 59g | |
| Recipe makes 8 servings | |
| Calories 103 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 40mg | 2% |
| Potassium 20mg | 1% |
| Total Carbs 26.98g | 7% |
| Dietary Fiber 0.1g | 0% |
| Sugars 25.95g | 17% |
| Protein 0.12g | 0% |
