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Lemon Chiffon Pie

Ingredients
  Unflavored gelatin 1 Tablespoon
  Cold water 1⁄4 Cup (4 tbs)
  Boiling water 2 Tablespoon
  Eggs 4 , separated
  Lemon 1 , quartered, seeded, and peeled
  Salt 1⁄4 Teaspoon
  9-inch graham cracker pie crust/Pastry shell 1
  Sugar 1⁄2 Cup (8 tbs) (For Egg Whites)
Directions

Soften gelatine in cold water in Osterizer container.
Add boiling water, cover and process at STIR until gelatine is dissolved.
Push BLEND button, remove cover and add egg yolks, lemon, salt and 1/2 cup sugar.
Continue processing until sugar is dissolved.
Chill in refrigerator.
Beat egg whites with rotary beater until foamy.
Gradually add remaining 1/2 cup sugar and beat until stiff.
Fold chilled mixture into egg whites.
Pour into prepared pie shell and chill until firmly set.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Blending
Dish: 
Pie
Servings: 
1

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1534 Calories from Fat 540

% Daily Value*

Total Fat 60 g92.4%

Saturated Fat 22.2 g111.1%

Trans Fat 0 g

Cholesterol 845.9 mg282%

Sodium 1239.3 mg51.6%

Total Carbohydrates 204 g67.9%

Dietary Fiber 2.7 g10.9%

Sugars 149.4 g

Protein 47 g93.4%

Vitamin A 19.8% Vitamin C 74.4%

Calcium 15.4% Iron 55.6%

*Based on a 2000 Calorie diet

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Lemon Chiffon Pie Recipe