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Lemon Chiffon Pie

chef.jackson's picture
Ingredients
  9 inch graham cracker crumb crust 1
  Sweetened condensed milk 14 Ounce (1 Can Eagle Brand)
  Lemon juice 1⁄2 Cup (8 tbs)
  Yellow food color 3 Drop
  Egg whites 3
  Cream of tartar 1⁄4 Teaspoon
  Whipping cream/Cool whip topping 1 Tablespoon
Directions

In mediumbowl, combine sweetened condensed milk, lemon juice and food coloring; mix well.
In a small bowl beat egg whites with cream of tartar until stiff but not dry.
Gently fold into condensed milk mixture.
Turn into crust.
Chill 3 hours or until set.
Garnish with whipped cream and lemon slices, if desired.
Refrigerate leftovers.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Lemon
Servings: 
4

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4.32222
Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 551 Calories from Fat 178

% Daily Value*

Total Fat 20 g30.7%

Saturated Fat 10.3 g51.5%

Trans Fat 0 g

Cholesterol 39.1 mg13%

Sodium 273.6 mg11.4%

Total Carbohydrates 81 g27.1%

Dietary Fiber 0.12 g0.49%

Sugars 67.1 g

Protein 12 g24.7%

Vitamin A 5.4% Vitamin C 27.7%

Calcium 28.8% Iron 9.3%

*Based on a 2000 Calorie diet

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Lemon Chiffon Pie Recipe