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Lemon-Prune Chiffon Pie Recipe
|Sugar||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||1 Tablespoon|
|Water||2⁄3 Cup (10.67 tbs)|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Cut up cooked prunes||1 Cup (16 tbs)|
|Grated lemon rind||1 Tablespoon|
|Cream of tartar||1⁄2 Teaspoon|
|Baked pie shell||9 Inch|
Serving size: Complete recipe
Calories 1206 Calories from Fat 215
% Daily Value*
Total Fat 24 g36.8%
Saturated Fat 8.7 g43.7%
Trans Fat 0 g
Cholesterol 740.3 mg
Sodium 389.2 mg16.2%
Total Carbohydrates 223 g74.2%
Dietary Fiber 8.7 g34.8%
Sugars 177.2 g
Protein 40 g79.3%
Vitamin A 17.8% Vitamin C 94.6%
Calcium 12.4% Iron 13.6%
*Based on a 2000 Calorie diet
Beat water, lemon juice and egg yolks together lightly with a rotary beater.
Stir into gelatin mixture.
Set over moderate heat and cook, stirring constantly, just until mixture comes to a boil.
Remove from heat and set pan in ice water to chill mixture until it begins to mound when dropped from a spoon.
Remove from ice water and stir in prunes and lemon rind.
Beat egg whites and cream of tartar together until fluffy.
Start adding 1/2 cup sugar gradually, beating well after each addition.
Continue beating until stiff and glossy.
Fold in gelatin mixture.
Pour into baked pie shell and chill until set, at least 2 hours.