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Lime Chiffon Pie Recipe
|Unflavored gelatin||1 Tablespoon|
|Sugar||1 Cup (16 tbs)|
|Lime juice||1⁄2 Cup (8 tbs)|
|Grated lime rind||1 Teaspoon|
|Baked pastry shell||9 Inch|
|Whipped cream||1 Cup (16 tbs)|
|Grated chocolate||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 3293 Calories from Fat 1508
% Daily Value*
Total Fat 182 g279.8%
Saturated Fat 101.8 g509.2%
Trans Fat 0 g
Cholesterol 1177.3 mg
Sodium 1372.8 mg57.2%
Total Carbohydrates 387 g128.9%
Dietary Fiber 15 g59.9%
Sugars 346.8 g
Protein 51 g101.2%
Vitamin A 20.2% Vitamin C 46.2%
Calcium 34.3% Iron 63.7%
*Based on a 2000 Calorie diet
Beat egg yolks in top of double boiler until thick and lemon col- ored; add 1/2 cup sugar, lime juice and salt.
Cook, stirring, until smooth and thickened; stir in gelatin until dissolved.
Add lime rind; chill until custard be- gins to thicken.
Beat egg whites until stiff peaks form; beat in remaining sugar.
Fold egg whites into custard.
Mound into pastry shell; cover with whipped cream.
Garnish with chocolate.
Refrigerate until ready to serve.