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Lemon Chiffon Pie

Lemon Chiffon Pie recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 150.2
Dietary: Diabetic, Gluten-free, Low-fat
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
  • 3 tablespoons Margarine
  • 3 tablespoons Sugar
  • 3/4 cups Graham wafer crumbs
  • 1/2 teaspoons Lemon peel, grated
  • 1/4 teaspoons Cinnamon
  • 1/8 teaspoons Salt
  • 1/4 teaspoons Nutmeg
  • 1/4 cups Lemon juice
  • 1/8 teaspoons Allspice
  • 1/2 cups Sweetener equiv. to sugar
  • 1 tablespoons Unflavored gelatine (1 package) 1/3 c Powdered skim milk
  • 1/2 cups Water
  • 1/3 cups Ice water
  • 2 Eggs, separated
  • 1 tablespoons Lemon juice
Directions
  1. 1
    Melt margarine in a pie plate at high for 30-45 sec.
  2. 2
    Combine graham crumbs and spices.
  3. 3
    Add to pie plate and combine well with a fork.
  4. 4
    Spread evenly over bottom of pie plate.
  5. 5
    Microwave at high for 3-5 min, watching carefully to prevent scorching.
  6. 6
    Allow to cool before filling.
  7. 7
    In a large measure, sprinkle gelatin on 1/2 c water.
  8. 8
    Allow to soften.
  9. 9
    In a separate bowl, combine egg yolks, sugar, lemon peel, salt and 1/4 c lemon juice.
  10. 10
    Microwave at medium for 5-8 min until mixture comes to a boil stirring every 2 min.
  11. 11
    Add gelatin and sweetener and mix well.
  12. 12
    Refrigerate until slightly thickened.
  13. 13
    Beat egg whites, powdered milk, ice water and 1 tb lemon juice until stiff.
  14. 14
    Carefully fold gelatin mixture into egg whites.
  15. 15
    Pour into crust.
  16. 16
    Refrigerate for 2 hours before serving.
  17. 17
    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.

Keywords: allspice, boiling, chiffon, cinnamon, crumbs, dessert, diabetic, eggs, equiv, gelatine, graham, grated, ice, juice, latin-american, lemon, low-fat, margarine, microwave, milk
Read it online: https://www.chefs-mate.com/recipe/lemon-chiffon-pie-3/