Free Recipe Lemon Chiffon Pie
Recipe Type: D Recipes
Recipe Preparation: boil
Cooking Ingredients for Lemon Chiffon Pie Recipe
3 tb Margarine
3/4 c Graham wafer crumbs
1/4 ts Cinnamon
1/4 ts Nutmeg
1/8 ts Allspice
1 tb Unflavored gelatine (1 pkg)
1/2 c Water
2 Eggs, separated
3 tb Sugar
1/2 ts Lemon peel, grated
1/8 ts Salt
1/4 c Lemon juice
1/2 c Sweetener equiv. to sugar
1/3 c Powdered skim milk
1/3 c Ice water
1 tb Lemon juice
Lemon Chiffon Pie Preparation
Melt margarine in a pie plate at high for 30-45 sec. 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 c water. Allow to soften. In a separate bowl, combine egg yolks, sugar, lemon peel, salt and 1/4 c lemon juice. Microwave at medium for 5-8 min until mixture comes to a boil stirring every 2 min. Add gelatin and sweetener and mix well. Refrigerate until slightly thickened. Beat egg whites, powdered milk, ice water and 1 tb lemon juice until stiff. Carefully fold gelatin mixture into egg whites. Pour into crust. Refrigerate for 2 hours before serving. Each serving 1/8 pie, 1 starch, 1 fat choice 15 g carb, 4 g protein, 5 g fat, 115 calories Source: More Choice, The Canadian Diabetes Microwave Cookbook by Catha McMaster & Charlotte Empringham 1991 Shared by Elizabeth Rodier July 1993 diabetic
Cooking Temperature:
Recipe Serves: 8
How Do You Cook Lemon Chiffon Pie?
If you know a better Lemon Chiffon Pie Recipe please comment below.