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LEMON CHIFFON PIE 1 envelope Knox unflavored gelatine 1/2 c. lemon juice 1/4 c. water non-calorie liquid equivalent to 3/4 c. sugar 1/8 tsp. salt 4 eggs, separated 1 tsp. grated lemon rind 1/4 c. sugar 1 (9-inch) crumb crust Sprinkle gelatine on lemon juice in top of double boiler. Add water, sweetener and salt. Beat egg yolks; stir into mixture and blend. Place over boiling water and cook, stirring constantly until gelatine and mixture thickens slight- ly, 3 or 4 minutes. Remove from heat; stir in lemon rind. Chill, stirring occasionally until mixture molds slightly when dropped from spoon. Beat egg whites until stiff, but not dry. Gradually add sugar and beat until very stiff. Fold in gela- tine mixture. Turn into prepared pie crust; chill until firm. Crumb Crust: 2 Tbsp. melted butter 2/3 c. cornflake crumbs Combine butter and crumbs. Press into bottom and sides of 9-inch pie plate. Yields 6 servings, 169 calories per serving. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |