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Lemon Chiffon Pie with Whipped Cream

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Recipe

Lemon Chiffon Pie with Whipped Cream recipe

 

Yield

12 servings

Prep

20 min

Cook

0 min

Ready

3 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 envelope gelatin, unflavored
unflavored
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½ cup water
cold
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4 large eggs
separated
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1 cup sugar
granulated
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2 teaspoons lemon zest
grated
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½ cup lemon juice
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¼ teaspoon salt
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1 each pie shell (9 inch)
baked
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whipped cream
* Camera

Ingredients

Amount Measure Ingredient Features
1 envelope gelatin, unflavored
unflavored
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118 ml water
cold
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4 large eggs
separated
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237 ml sugar
granulated
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1E+1 ml lemon zest
grated
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118 ml lemon juice
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1.3 ml salt
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1 each pie shell (9 inch)
baked
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1 x whipped cream
* Camera

Directions

In sauce pan soften gelatin in cold water.

Add slightly beaten egg yolks, ½ cup sugar, lemon peel and juice.

Cook stirring constantly until sugar is dissolved and gelatine is melted. (About 5 minutes).

Cool stirring occasionally until firm but not hard.

In large mixing bowl beat eggs with salt until foamy; gradually beat in remaining ½ cup sugar until stiff peaks form.

Set aside.

Beat thickened gelatin mixture until light and fluffy.

Gently fold in beaten egg whites.

Heap lightly into pie shell.

Refrigerate 3 hours or longer until firm.

Top with sweetened whipped cream before serving.

MICROWAVE DIRECTIONS: Soften gelatin in cold water in deep 1 quart glass bowl.

Add slightly beaten egg yolks, ½ cup sugar, lemon peel and Microwave on medium power (50%) 4 minutes stirring every minute until sugar is dissolved and gelatine is melted.

Precede {sic} as directed in recipe.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 65g (2.3 oz)
Amount per Serving
Calories 44031% from fat
 % Daily Value *
Total Fat 15g 24%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 426mg 18%
Total Carbohydrate 23g 23%
Dietary Fiber 1g 2%
Sugars g
Protein 19g
Vitamin A 5% Vitamin C 26%
Calcium 4% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 
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