Try this Lemon Chiffon Pie recipe, or contribute your own.
Suggest a better descriptionSoak gelatin in the water. Beat together egg yolks, 1/2 cup sugar and salt. Add lemon juice and zest.
Cook over boiling water, stirring constantly until thickened. Stir in gelatin. Chill until thick and syrupy.
Beat egg whites and remaining 1/4 cup sugar. Fold into egg mixture and fold into crust. Chill until firm (about 3 hours).
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Serving Size: 1 Serving (1490g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2113 | ||
Calories from Fat: 1312 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 145.7g | 194 % | |
Saturated Fat 52g | 260 % | |
Monounsaturated Fat 63.9g | ||
Polyunsanturated Fat 22.9g | ||
Cholesterol 6713mg | 2066 % | |
Sodium 43435.3mg | 1498 % | |
Potassium 1931.5mg | 51 % | |
Total Carbohydrate 28g | 8 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 27.9g | ||
Protein 172.7g | 247 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2113
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