Lemon Chiffon Pie
- 1 envelope (Tbsp.) gelatin
- 1/4 c. cold water
- 1/2 c. sugar
- 1/4 c. boiling water
- 1/2 c. lemon juice
- 1/4 tsp. salt
- 3 egg whites
- 1/2 c. light corn syrup
- 1 baked 9-inch pastry shell
- Soften
- the
- gelatin in the cold water; mix in the sugar and boiling water until dissolved; stir in the lemon juice and rind. Chill
- until syrupy but don't let it set.
- Since texture will
- not be smooth.
- Beat the salt and egg whites until stiff, but
- not dry.
- Gradually add the corn syrup, beating steadily. Fold
- the lemon
- mixture
- into the egg whites.
- Chill about 20 minutes, stirring
- occasionally.
- Mixture should be set enough to
- be
- able to
- heap it.
- Spoon into the pie shell until set. Serves
- 8. Calories:
- 230
- per
- serving.
- Low
- salt
- and
- low cholesterol.
gelatin, cold water, sugar, boiling water, lemon juice, salt, egg whites, light corn syrup, pastry shell
Taken from www.cookbooks.com/Recipe-Details.aspx?id=503820 (may not work)