RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1878
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| Recipe Name: |
Lemon Chiffon Pie |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Fruit |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
40 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
40 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.06
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Yields 5, 9-inch pies.
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Ingredients:
0.38 Ounce(wt) gelatin, unsweetened
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Directions:
Bring 12 oz water, 8 oz sugar, salt, and gelatin to a boil. Combine egg yolks, lemon juice, cornstarch, and water; mix until smooth. Add yolk mixture to boiling mixture and return to a boil; stir constantly. Remove from heat. Whip whites and sugar into meringue. Fold meringue into lemon mixture. Pour into baked pie shells. |
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Pie Dough
(Add to shopping list) :
4 Pounds flour, pastry
2.25 Pounds crisco
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Directions:
Rub butter into flour. Rub shortening into flour. (The larger the lumps, the flakier the dough). DO NOT OVER MIX when rubbing in fat or it will turn into paste. Add water to dry mix -- just enough to have it hold together.
Bake at 400 degrees for 15 to 20 minutes with beans, then bake for 5 to 10 minutes without. |
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| Nutrition per Serving: |
| Calories: |
7 |
Total Carbs: |
1.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
-0.0 |
Protein: |
0.20 |
| Fiber: |
4.02 |
Sodium: |
69.36 |
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