You are here

Lemon-Prune Chiffon Pie

Daily.Menu's picture
  Sugar 1⁄2 Cup (8 tbs)
  Unflavored gelatin 1 Tablespoon
  Water 2⁄3 Cup (10.67 tbs)
  Lemon juice 1⁄3 Cup (5.33 tbs)
  Egg yolks 4
  Cut up cooked prunes 1 Cup (16 tbs)
  Grated lemon rind 1 Tablespoon
  Egg whites 4
  Cream of tartar 1⁄2 Teaspoon
  Baked pie shell 9 Inch

Combine 1/2 cup sugar and gelatin thoroughly in medium saucepan.
Beat water, lemon juice and egg yolks together lightly with a rotary beater.
Stir into gelatin mixture.
Set over moderate heat and cook, stirring constantly, just until mixture comes to a boil.
Remove from heat and set pan in ice water to chill mixture until it begins to mound when dropped from a spoon.
Remove from ice water and stir in prunes and lemon rind.
Beat egg whites and cream of tartar together until fluffy.
Start adding 1/2 cup sugar gradually, beating well after each addition.
Continue beating until stiff and glossy.
Fold in gelatin mixture.
Pour into baked pie shell and chill until set, at least 2 hours.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1206 Calories from Fat 215

% Daily Value*

Total Fat 24 g36.8%

Saturated Fat 8.7 g43.7%

Trans Fat 0 g

Cholesterol 740.3 mg246.8%

Sodium 389.2 mg16.2%

Total Carbohydrates 223 g74.2%

Dietary Fiber 8.7 g34.8%

Sugars 177.2 g

Protein 40 g79.3%

Vitamin A 17.8% Vitamin C 94.6%

Calcium 12.4% Iron 13.6%

*Based on a 2000 Calorie diet

Lemon-Prune Chiffon Pie Recipe