Lemon Chiffon Pie

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 175.1
  • Total Fat: 9.3 g
  • Cholesterol: 74.3 mg
  • Sodium: 179.6 mg
  • Total Carbs: 19.6 g
  • Dietary Fiber: 0.5 g
  • Protein: 4.8 g

View full nutritional breakdown of Lemon Chiffon Pie calories by ingredient
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So good you can serve it to company! Perfect for holiday dinners. Enjoy dessert without the guilt. So good you can serve it to company! Perfect for holiday dinners. Enjoy dessert without the guilt.
Number of Servings: 8


    1 Graham Cracker Crust

    1/3 cup water
    1 envelope unflavoured gelatine

    Bowl A:
    1 lg egg + 2 egg yolks beaten together
    3/4 cup splenda or other sugar subsitute
    1/2 cup lemon juice (1 fresh squeezed lemon)
    2 TBSP finely grated lemon rind

    Bowl B:
    2 egg whites
    1/4 tsp cream of tartar
    3 TBSP splenda

    1 cup Cool whip light


1. Place water in small heavy saucepan and sprinkle gelatine on top. Let sit 3 minutes to soften.

2. Mix ingredients of Bowl A until well blended. Pour bowl A into the saucepan and whisk together until well blended.

3. Cook over medium heat, stirring contantly with a wooden spoon. The sauce will thicken as it cooks. It's done when the wooden spoon is coated with the mixture. Pour into a large bowl and refridgerate 45-60 minutes.

4. In bowl B: Whip egg whites and cream of tartar until foamy. Then add 3 tbsp splenda gradually. Beat until stiff peaks form.

5. Using a rubber spatula, gently fold the contents of Bowl B into Bowl A. Then, fold in whipped topping. Don't over mix at this stage.

6. Spoon into graham cracker crust and refridgerate for at least 3 hours.

Serving Size: Serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user TEMPEST272002.

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