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Lemon Chiffon Pie Recipe | |
American Pies | |
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Ingredients:
3 tbsp margarine 3 tbsp sugar 3/4 cup graham wafer crumbs 1/2 tsp lemon peel, grated 1/4 tsp cinnamon 1/8 tsp salt 1/4 tsp nutmeg 1/4 cup lemon juice 1/8 tsp allspice 1/2 cup sweetener equivalent to sugar 1 tbsp unflavored gelatine (1 pkg) 1/3 cup powdered skim milk 1/2 cup water 1/3 cup ice water 2 eggs, separated 1 tbsp lemon juice
Directions:
Melt margarine in a pie plate at high for 30-45 seconds. Combine graham crumbs and spices. Add to pie plate and combine well with a fork. Spread evenly over bottom of pie plate. Microwave at high for 3-5 min, watching carefully to prevent scorching. Allow to cool before filling. In a large measure, sprinkle gelatin on 1/2 cup water. Allow to soften. In a separate bowl, combine egg yolks, sugar, lemon peel, salt and 1/4 cup lemon juice. Microwave at medium for 5-8 min until mixture comes to a boil stirring every 2 minutes. Add gelatin and sweetener and mix well. Refrigerate until slightly thickened. Beat egg whites, powdered milk, ice water and 1 tbsp lemon juice until stiff. Carefully fold gelatin mixture into egg whites. Pour into crust. Refrigerate for 2 hours before serving. Nutritional Information Per Serving:
15 g carbohyrates; 4 g protein; 5 g fat; 115 calories
Exchanges: 1 starch/bread, 1 fat
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