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Lemon Chiffon Pie Ii Recipe
|Softened butter/Margarine||4 Tablespoon|
|Eggs||4 , separated|
|Canned sweetened condensed milk||1 1⁄3 Cup (21.33 tbs)|
|Grated lemon rind||4 Tablespoon|
|Lemon juice||6 Tablespoon|
Serving size: Complete recipe
Calories 2516 Calories from Fat 1028
% Daily Value*
Total Fat 116 g178.8%
Saturated Fat 59.5 g297.3%
Trans Fat 0 g
Cholesterol 1113.6 mg
Sodium 928.8 mg38.7%
Total Carbohydrates 320 g106.7%
Dietary Fiber 12 g48.1%
Sugars 240.3 g
Protein 71 g142.9%
Vitamin A 72.8% Vitamin C 216.3%
Calcium 146.6% Iron 55.9%
*Based on a 2000 Calorie diet
Add cinnamon and butter, and blend well with a spoon.
Use to line a 9" pie plate, pressing firmly to pie plate.
Beat yolks until light and lemon colored; then gradually stir in condensed milk, lemon rind, and juice.
Fold in stiffly beaten egg whites.
Pour into lined pie plate; bake in a moderately hot oven of 375°F for 25 min.