Yummy Lemon Chiffon Pie Recipe

Summary

Preparation Time20 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
MethodDish
SpecialityVegetarian
Main Ingredient

Ingredients

 Unflavored gelatin1 Tablespoon (1 Package)
 Cold water1⁄4 Cup (4 tbs)
 Eggs3 , separated
 Sugar in the raw1⁄3 Cup (5.33 tbs)
 Lemon juice1⁄2 Cup (8 tbs)
 Salt1⁄2 Teaspoon
 Lemon rind1 Teaspoon, grated

Nutrition Facts

Serving size

Calories 137 Calories from Fat 34

% Daily Value*

Total Fat 4 g5.7%

Saturated Fat 1.2 g5.8%

Trans Fat 0 g

Cholesterol 158.6 mg

Sodium 303.1 mg12.6%

Total Carbohydrates 20 g6.6%

Dietary Fiber 0.25 g1%

Sugars 17.7 g

Protein 8 g16.1%

Vitamin A 3.8% Vitamin C 26.1%

Calcium 2.6% Iron 4.2%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Prepare a 9-inch pastry shell or crumb crust.
2. In a small bowl, soften gelatin in cold water.
3. Prepare a double boiler. Use a sturdy 2- or 4-quart sauce pan. Fill the sauce pan with 2 or 3 inches of water and bringing it to a steady boil. Reduce the heat so that the water is just below boiling point

MAKING
1. Use a medium sized heavy bottom sauce pan.
2. Combine egg yolks, sugar, lemon juice and salt in the sauce pan.
3. Put the saucepan over double boiler.
4. Cook stirring constantly, till the mixture thickens to the consistency of custard.
5. Beat the egg yolks. Add a bit of the hot syrup to the egg yolk.
6. Take the saucepan off the heat and stir in the softened gelatin into the custard until dissolved.
7. Add the lemon rind to the custard.
8. Chill the sauce until thickened.
9. In a clean, dry and grease free glass bowl, beat the egg whites till stiff.

FINALIZING
10. Fold the whipped egg whites into the cooled custard using a spatula.
11. Pour the custard into the prepared pastry shell
12. Refrigerate the pie until chill and firm.

SERVING
13. Remove from refrigerator.
14. Garnish with whipped cream and or grated coconut.
15. Slice at the table.
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