Lemon Chiffon Pie
Serving Size : 8
Ingredients for prepare Lemon Chiffon Pie
:
| Amount | Measure | Ingredient - Preparation Method |
CRUST
lemon chiffon pie |
| 30 | | gingersnaps |
7 1/2 ounces
lemon chiffon pie |
| 2 | tablespoons | raisins |
| 1 | tablespoon | canola oil |
FILLING
lemon chiffon pie |
| 6 | tablespoons | water |
yellow food coloring optional
lemon chiffon pie |
| 1 1/2 | teaspoons | unflavored gelatin |
| 2 | large | eggs |
| 1/4 | cup | granulated sugar - plus 2/3 cup |
| 1/2 | cup | fresh lemon juice |
| 1 | tablespoon | freshly grated lemon zest |
| 3 | large | egg whites |
| 1/4 | teaspoon | cream of tartar |
| 1/4 | cup | whipping cream |
recipe Lemon Chiffon Pie
TO MAKE CRUST: 1. Preheat oven to 350°F. Lightly oil a
low fat peanut butter pie
9-inch pie pan or coat it with nonstick spray. 2. In a food processor, pulse gingersnaps and raisins until finely
low fat pie crust
chopped. Add oil and process until well combined. Press evenly over bottom
low fat pumpkin pie recipe
and sides of prepared pan. 3. Bake crust for 10 minutes, or until set. Transfer to a
low fat pie crust recipe
wire rack to cool completely. TO MAKE FILLING: 1. In a small bowl, place 3 tablespoons water and
low fat peanut butter pie
about 3 drops food coloring, if using. Sprinkle gelatin over water. Set aside. 2. In a wide pan,
low fat apple pie
bring about 1 inch of water to a simmer. Adjust heat so water is at a bare simmer. In
low fat sweet potato shepherds pie
a large heatproof mixing bowl that can sit on the pan, combine whole eggs, 1/4 cup sugar, lemon
low fat whoopie pies
juice and lemon zest. Set the bowl over the pan and whisk constantly until mixture
low fat moon pie recipes
thickens and an instant-read thermometer registers 160°F. Whisk in reserved gelatin mixture. Remove
low fat low sugar cherry pie
from heat and let cool for 20 minutes, whisking occasionally. 3. In another
low fat peanut butter pie
heatproof bowl that can sit on the pan, combine egg whites, cream of tartar, the remaining
Lemon Chiffon Pie
2/3 cup sugar and the remaining 3 tablespoons water. Set the bowl over the pan; beat with
low fat blueberry pie recipes
an electric mixer at low speed until an instant-read thermometer registers 140°F, 3 to 5 minutes. 4. Increase mixer speed
low fat pumpkin pie recipe
to high and beat for a full 3 1/2 minutes. Remove from heat and beat until
low fat moon pie recipes
almost cool, about 2 minutes more. 5. In a chilled bowl, whip cream until soft peaks form.
low fat pie crust
6. Whisk about one-fourth of the meringue into the lemon mixture. Gently whisk
low fat moon pie recipes
in remaining meringue. With a rubber spatula, fold in cream. Spoon into prepared
low fat peanut butter pie
pie shell and chill, loosely covered, until set, about 3 hours. (The
low fat pumpkin pie recipe
pie will keep, covrerd, in the refrigerator for up to 2 days.) 7. Just
low fat pie crust recipe
before serving, decorate pie with Candled Lemon Zest. MAKES 8 SERVINGS. 305 calories per
low fat pie crust
serving; 6 grams protein; 10 grams fat (3.1 grams saturated fat); 51 grams carbohydrate; 145 mg sodium; 62 mg
low fat whoopie pies
cholesterol; 0 grams fiber.
..:: 
