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Lemon Chiffon Pie (Mcmaster)

Lemon Chiffon Pie (Mcmaster recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 321.0
Dietary: Gluten-free, Low-fat
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
  • 3 tablespoon Margarine
  • 3/4 cup Graham wafer crumbs
  • 1/4 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg
  • 1/8 teaspoon Allspice
  • 1 tablespoon Unflavored gelatine (1 package)
  • 1/2 cup Water
  • 2 Eggs, separated
  • 3 tablespoon Sugar
  • 1/2 teaspoon Lemon peel, grated
  • 1/8 teaspoon Salt
  • 1/4 cup Lemon juice
  • 1/2 cup Sweetener equiv. to sugar
  • 1/3 cup Powdered skim milk
  • 1/3 cup Ice water
  • 1 tablespoon 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 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.

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