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Lemon Chiffon Pie

Ingredients
  9 inch graham cracker crumb crust 1 (Reserve 1 Tablespoon Crumbs For Garnish, If Desired)
  Sweetened condensed milk 14 Ounce (1 Can, Eagle Brand, Not Evaporated Milk)
  Lemon juice concentrate 1⁄3 Cup (5.33 tbs) (Real)
  Yellow food coloring 3 Drop
  Egg whites 3
  Cream of tartar 1⁄4 Teaspoon
  Whipped topping 2 Cup (32 tbs)
Directions

In mediumbowl, combine sweetened condensed milk, ReaLemon and food coloring; mix well.
In small bowl, beat egg whites with cream of tartar until stiff but not dry; gently fold into sweetened condensed milk mixture.
Pour into prepared crust.
Chill 3 hours, or until set Top with whipped topping and reserved crumbs before serving.
Refrigerate leftovers.
A dramatic finish to a company dinner

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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Average: 4.5 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 668 Calories from Fat 219

% Daily Value*

Total Fat 24 g36.8%

Saturated Fat 14.7 g73.4%

Trans Fat 0 g

Cholesterol 33.7 mg11.2%

Sodium 272.2 mg11.3%

Total Carbohydrates 98 g32.8%

Dietary Fiber 0 g0%

Sugars 85.6 g

Protein 12 g24.4%

Vitamin A 5.3% Vitamin C 9.2%

Calcium 28.3% Iron 9.2%

*Based on a 2000 Calorie diet

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Lemon Chiffon Pie Recipe