You are here

Low Fat Lemon Chiffon Pie

Diet.Chef's picture
Ingredients
  Gelatin 1 Tablespoon (1 envelope)
  Cold water 1⁄4 Cup (4 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Boiling water 1⁄4 Cup (4 tbs)
  Lemon juice 1⁄2 Cup (8 tbs)
  Grated lemon rind 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Egg whites 3
  Light corn syrup 1⁄2 Cup (8 tbs)
  9 inch pastry shell 1 , baked
Directions

MAKING
1. Add sugar and boiling water to gelatin softened in cold water. Stir until dissolved.
2. Chill gelatin mixture until syrupy. Prevent setting, as the texture will not be smooth.
3. Beat egg whites with salt to a stiff, but not dry mixture.
4. Beat corn syrup into egg white mixture gradually.
5. Gently fold lemon mixture into egg whites without beating and keeping the mixture light and fluffy.
6. Stirring intermittently, allow the mixture to chill for about 20 minutes or until it can be heaped.
7. Using a spoon, spread on pie shell. Replace in the refrigerator and chill until set.

SERVING
8. Serve Lemon Chiffon Pie with whipped cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Pie
Ingredient: 
Lemon
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Servings: 
6

Rate It

Your rating: None
4.27059
Average: 4.3 (17 votes)