Dessert

Lemon Chiffon Pie is for Dessert.

Lemon Chiffon Pie takes several minutes to prepare.

Lemon Chiffon Pie takes several minutes to cook.

Lemon Chiffon Pie makes 8 servings.

The ingredients for Lemon Chiffon Pie are:

1 Graham Cracker Crust

1/3 cup water
1 envelope unflavoured gelatine

Bowl A:
1 lg egg + 2 egg yolks beaten together
3/4 cup splenda or other sugar subsitute
1/2 cup lemon juice (1 fresh squeezed lemon)
2 TBSP finely grated lemon rind

Bowl B:
2 egg whites
1/4 tsp cream of tartar
3 TBSP splenda

1 cup Cool whip light

Here is how you make Lemon Chiffon Pie:

1. Place water in small heavy saucepan and sprinkle gelatine on top. Let sit 3 minutes to soften.2. Mix ingredients of Bowl A until well blended. Pour bowl A into the saucepan and whisk together until well blended.3. Cook over medium heat, stirring contantly with a wooden spoon. The sauce will thicken as it cooks. It's done when the wooden spoon is coated with the mixture. Pour into a large bowl and refridgerate 45-60 minutes.4. In bowl B: Whip egg whites and cream of tartar until foamy. Then add 3 tbsp splenda gradually. Beat until stiff peaks form.5. Using a rubber spatula, gently fold the contents of Bowl B into Bowl A. Then, fold in whipped topping. Don't over mix at this stage.6. Spoon into graham cracker crust and refridgerate for at least 3 hours.Serving Size: Serves 8Number of Servings: 8Recipe submitted by SparkPeople user TEMPEST272002.

The nutritional information for Lemon Chiffon Pie is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 175.1

• Total Fat: 9.3 g
• Cholesterol: 74.3 mg
• Sodium: 179.6 mg
• Total Carbs: 19.6 g
• Dietary Fiber: 0.5 g
• Protein: 4.8 g