RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5553
View Recipe |
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Recipe Name: |
Lemon Chiffon Pie - Copy |
Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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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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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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