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Lime Chiffon Pie Recipe
|Unflavored gelatin||1 Tablespoon|
|Sugar||1 Cup (16 tbs), divided|
|Eggs||4 , separated|
|Lime juice||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Whipping cream||2 Cup (32 tbs), whipped|
|Baked 9 inch pastry shell||1|
Serving size: Complete recipe
Calories 3366 Calories from Fat 1869
% Daily Value*
Total Fat 209 g321.7%
Saturated Fat 123 g614.9%
Trans Fat 0 g
Cholesterol 1508.8 mg
Sodium 1442.6 mg60.1%
Total Carbohydrates 285 g95.2%
Dietary Fiber 0.28 g1.1%
Sugars 233.4 g
Protein 43 g85.2%
Vitamin A 20.2% Vitamin C 35.5%
Calcium 82.1% Iron 21.7%
*Based on a 2000 Calorie diet
In a small bowl lightly beat egg yolks, add lime juice and water.
Add mixture to gelatin mixture, stir well.
Cook over medium heat, stirring frequently, until mixture comes to a boil and thickens.
Remove from heat.
Combine egg whites (at room temperature) and salt, beat until foamy.
Gradually add remaining 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
Fold meringue and whipped cream into gelatin mixture, spoon mixture into pastry shell.
Chill until firm.
Garnish pie with remaining whipped cream.