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Lime Chiffon Pie

Heart.Foods's picture
  Lime gelatin 3 Ounce (1 Package)
  Boiling water 3⁄4 Cup (12 tbs)
  Grated lemon rind 1 Teaspoon
  Sugar 1⁄4 Cup (4 tbs)
  Nonfat dry milk 1⁄2 Cup (8 tbs)
  Ice water 1⁄2 Cup (8 tbs)
  Fresh lemon juice 2 Tablespoon
  Piecrust/One 9-inch pie shell 1 , baked and cooled (Mrs. Park'S)

Dissolve gelatin in boiling water in a medium bowl.
Add grated lemon rind and 1/4 cup sugar.
Stir well.
Cool until mixture is the consistency of unbeaten egg white (about 20 minutes).
Place nonfat dry milk and ice water in a mixing bowl.
With an electric mixer, beat on high speed 3 to 4 minutes, or until soft peaks form.
Add lemon juice and continue beating.
Add remaining 1/4 cup of sugar gradually and continue beating until stiff peaks form.
Fold into gelatin mixture and stir to combine thoroughly.
Pour into cool pastry shell, cover and refrigerate 3 hours, or until firm.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1958 Calories from Fat 522

% Daily Value*

Total Fat 58 g89.2%

Saturated Fat 22.4 g112%

Trans Fat 0 g

Cholesterol 27.5 mg9.2%

Sodium 1962.2 mg81.8%

Total Carbohydrates 307 g102.4%

Dietary Fiber 3.5 g13.9%

Sugars 181.8 g

Protein 56 g112.7%

Vitamin A 0.2% Vitamin C 42.9%

Calcium 141.7% Iron 13.2%

*Based on a 2000 Calorie diet


Lime Chiffon Pie Recipe