RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6773
| View Recipe |
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| Recipe Name: |
Lemon Chiffon Pie - Copy - 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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