Lemon Chiffon Pie

Exchanges: 1 starch/bread, 1 fat

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.

Submitted 6/13/05.
Source: diabeticgourmrt.com
Submitted By: Marlen
matchlessm@aol.com
Lemon Chiffon Pie