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Lemon Chiffon Pie Recipe
|Unflavored gelatin||1 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Boiling water||2 Tablespoon|
|Eggs||4 , separated|
|Lemon||1 , quartered, seeded, and peeled|
|9-inch graham cracker pie crust/Pastry shell||1|
|Sugar||1⁄2 Cup (8 tbs) (For Egg Whites)|
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 mg
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
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.