Lemon Chiffon Pie Recipe

Recipesfull introduces to you: Pie Recipes. (Lemon Chiffon Pie Recipe). Light, fluffy lemon chiffon pie. This recipe is also good using lime juice. Garnish each slice with sweetened whipped cream.

Brief

Servings: 12

Yield: 1 - 9 inch

Lemon Chiffon Pie Recipe

Ingredients

1 (.25 ounce) package unflavored gelatin

¼ cup cold water

4 egg yolks

4 egg whites

1 cup white sugar

½ cup fresh lemon juice

1 teaspoon lemon zest

½ teaspoon salt

1 (9 inch) prepared graham cracker crust

Out of this World Pie

Dessert

Directions

Step 1

Soften gelatin in water 5 minutes.

Step 2

Beat yolks and add 1/2 cup of the sugar lemon juice and salt. Cook in the top of a double boiler stirring constantly until of custard consistency. Add grated lemon zest and softened gelatin and stir thoroughly. Cool.

Step 3

When mixture begins to get thick In a clean bowl whip egg whites until stiff adding remaining 1/2 cup sugar while whipping. Fold egg whites into custard.

Step 4

Pour filling into pie shell and chill in refrigerator. Serve when firm. Garnish with sweetened whipped cream if desired.

Nutritional Information

Lemon Chiffon Pie Recipe

Servings Per Recipe:12

Calories: 190.3

% Daily Value *

Protein: 3.5g 7%

Carbohydrates: 30.8g 10%

Dietary Fiber: 0.4g 1%

Sugars: 24.6g

Fat: 6.4g 10%

Saturated Fat: 1.6g 8%

Cholesterol: 68.3mg 23%

Vitamin A Iu: 246.4IU 5%

Niacin Equivalents: 1mg 8%

Vitamin C: 4.9mg 8%

Folate: 14.8mcg 4%

Calcium: 13.6mg 1%

Iron: 0.6mg 3%

Magnesium: 5.9mg 2%

Potassium: 55mg 2%

Sodium: 233mg 9%

Calories From Fat: 57.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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