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Lemon Chiffon Pie (mcmaster)

  • on April 7, 2009
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Ingrients & Directions


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

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


Yields
8 Servings

Article Categories:
Pies

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