Lemon Chiffon Pie
Description
This refreshing dessert features a zesty lemon gelatin filling folded with fluffy egg whites for a cloud-like texture. It sits atop a crisp, spiced graham cracker crust made with melted margarine. The combination of bright citrus and light sweetness makes it a perfect ending to any meal.Ingredients
Directions
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Melt margarine in a pie plate at high for 30-45 sec.
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Combine graham crumbs and spices.
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Add to pie plate and combine well with a fork.
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Spread evenly over bottom of pie plate.
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Microwave at high for 3-5 min, watching carefully to prevent scorching.
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Allow to cool before filling.
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In a large measure, sprinkle gelatin on 1/2 c water.
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Allow to soften.
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In a separate bowl, combine egg yolks, sugar, lemon peel, salt and 1/4 c lemon juice.
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Microwave at medium for 5-8 min until mixture comes to a boil stirring every 2 min.
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Add gelatin and sweetener and mix well.
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Refrigerate until slightly thickened.
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Beat egg whites, powdered milk, ice water and 1 tb lemon juice until stiff.
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Carefully fold gelatin mixture into egg whites.
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Pour into crust.
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Refrigerate for 2 hours before serving.
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Each serving 1/8 pie, 1 starch, 1 fat choice 15 , 4 , 5 , ories Catha McMaster & Charlotte Empringham 1991 Shared
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 150.2kcal
- % Daily Value *
- Total Fat 9.5g15%
- Saturated Fat 3.0g15%
- Cholesterol 21.6mg8%
- Sodium 708.4mg30%
- Total Carbohydrate 1.0g1%
- Dietary Fiber 0.2g1%
- Sugars 0.5g
- Protein 15.0g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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