Lemon Chiffon Pie (Mcmaster)
Description
This refreshing dessert features a delicate lemon gelatin filling folded with whipped egg whites for a fluffy texture. The base is a simple graham cracker crust seasoned with cinnamon, nutmeg, and allspice. It is a low-fat option that delivers bright citrus flavor without the heaviness of traditional cream pies.Ingredients
Directions
-
Melt margarine in a pie plate at high for 30-45 sec.
-
Combine graham crumbs and spices.
-
Add to pie plate and combine well with a fork.
-
Spread evenly over bottom of pie plate.
-
Microwave at high for 3-5 min, watching carefully to prevent scorching.
-
Allow to cool before filling.
-
In a large measure, sprinkle gelatin on 1/2 c water.
-
Allow to soften.
-
In a separate bowl, combine egg yolks, sugar, lemon peel, salt and 1/4 c lemon juice.
-
Microwave at medium for 5-8 min until mixture comes to a boil stirring every 2 min.
-
Add gelatin and sweetener and mix well.
-
Refrigerate until slightly thickened.
-
Beat egg whites, powdered milk, ice water and 1 tb lemon juice until stiff.
-
Carefully fold gelatin mixture into egg whites.
-
Pour into crust.
-
Refrigerate for 2 hours before serving.
-
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 321.0kcal
- % Daily Value *
- Total Fat 9.6g15%
- Saturated Fat 3.1g16%
- Cholesterol 21.6mg8%
- Sodium 1326.8mg56%
- Total Carbohydrate 44.6g15%
- Dietary Fiber 0.3g2%
- Sugars 43.2g
- Protein 15.8g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
allspice, boiling, chiffon, cinnamon, crumbs, dessert, eggs, equiv, gelatine, graham, grated, ice, juice, latin-american, lemon, low-fat, margarine, mcmaster, microwave, milk
