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Lemon Chiffon Pie Ii

Western.Chefs's picture
Ingredients
  Zwieback 12
  Cinnamon 2 Teaspoon
  Softened butter/Margarine 4 Tablespoon
  Eggs 4 , separated
  Canned sweetened condensed milk 1 1⁄3 Cup (21.33 tbs)
  Grated lemon rind 4 Tablespoon
  Lemon juice 6 Tablespoon
Directions

Roll zwieback very fine with a rolling pin—there should be 1 c crumbs.
Add cinnamon and butter, and blend well with a spoon.
Use to line a 9" pie plate, pressing firmly to pie plate.
Beat yolks until light and lemon colored; then gradually stir in condensed milk, lemon rind, and juice.
Fold in stiffly beaten egg whites.
Pour into lined pie plate; bake in a moderately hot oven of 375°F for 25 min.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Ingredient: 
Lemon

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2516 Calories from Fat 1028

% Daily Value*

Total Fat 116 g178.8%

Saturated Fat 59.5 g297.3%

Trans Fat 0 g

Cholesterol 1113.6 mg371.2%

Sodium 928.8 mg38.7%

Total Carbohydrates 320 g106.7%

Dietary Fiber 12 g48.1%

Sugars 240.3 g

Protein 71 g142.9%

Vitamin A 72.8% Vitamin C 216.3%

Calcium 146.6% Iron 55.9%

*Based on a 2000 Calorie diet

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Lemon Chiffon Pie Ii Recipe