Lemon Chiffon Pie Recipe
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) | |
| Sugar | 1⁄2 Cup (8 tbs) (For Egg Whites) |
Nutrition Facts
Serving size: Complete recipe
Calories 1921 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 304 g101.2%
Dietary Fiber 2.7 g10.9%
Sugars 249.3 g
Protein 47 g93.4%
Vitamin A 19.8% Vitamin C 74.4%
Calcium 15.5% Iron 55.6%
*Based on a 2000 Calorie diet
Directions
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.
Chef
