Lemon Chiffon Pie
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INGREDIENTS
INSTRUCTIONS
Soften gelatin in cold water. To slightly beaten egg yolks, add 1/2 cup sugar, lemon juice and salt. Cook in double boiler over hot, not boiling, water, stirring constantly until a custard consistency is formed. Add softened gelatin and stir until dissolved. Cool; add stiffly beaten egg whites to which a 1/2 cup of sugar has been added. Fold into the custard mixture. Turn into crust and chill until firm. Top with whipped cream. From . Downloaded from G Internet, G Internet.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (335g) | ||
| Recipe Makes: 6 | ||
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| Calories: 710 | ||
| Calories from Fat: 216 (30%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 24g | 32 % | |
| Saturated Fat 9.8g | 49 % | |
| Monounsaturated Fat 8.5g | ||
| Polyunsanturated Fat 2.6g | ||
| Cholesterol 732.4mg | 225 % | |
| Sodium 244mg | 8 % | |
| Potassium 298.4mg | 8 % | |
| Total Carbohydrate 105.8g | 31 % | |
| Dietary Fiber 0.4g | 1 % | |
| Sugars, other 105.4g | ||
| Protein 22.6g | 32 % | |
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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. |
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Calories per serving: 710
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