This recipe for lemon chiffon pie makes what appears to be a complicated dessert completely doable.Ingredients
1 9-inch crumb crust
1 package unflavored gelatin
1/2 cup water
2 large eggs, separated
3 tablespoons sugar
1/2 tsp lemon zest, grated
1/8 tsp salt
1/4 cup lemon juice
1/2 cup Splenda
1/3 cup powdered skim milk
1/3 cup ice water
1 tbsp lemon juice
Sprinkle gelatin on 1/2 cup of water. Allow to sit for 5 minutes.
In a separate microwaveable bowl, combine the egg yolks, sugar, lemon zest, salt and 1/4 cup lemon juice. Microwave at medium power for 5 to 8 minutes until mixture comes to a boil, stirring every 2 minutes.
Add the gelatin and Splenda to the egg yolk mixture and mix well. Refrigerate until slightly thickened.
Mix the powdered milk and ice water. Beat the egg whites and add the powdered milk/water and 1 tbsp lemon juice. Beat until stiff peaks form.
Carefully fold the thickened gelatin mixture into the egg white mixture. Spoon into the prepared crust.
Refrigerate for a minimum of 2 hours. Garnish with whipped topping and seasonal fruit/berries
- 185.18 mg