Low Fat Pie Recipes
Lemon Chiffon Pie Recipe
This Lemon Chiffon Pie Recipe is one of many in
our collection of Low Fat Recipes. these are culled from various
sources, some my own. whilst some are low carb recipes, there are also
some low fat recipes, and diabetic recipes. The one thing they
all have in common with this Lemon Chiffon Pie Recipe, is that they can
all be seen as diet recipes in one form or another.
Remember, this Lemon Chiffon Pie Recipe will only help you lose weight if you use it as part of a carefully controlled weight loss program.
Others who enjoyed this Lemon Chiffon Pie Recipe, also visited the following
sections::
Lemon Chiffon Pie Recipe
Lemon Chiffon Pie Recipe
Ingredients:
***CRUST***
30 gingersnaps -7 1/2 ounces
2 tbsp raisins
1 tbsp canola oil
***FILLING***
6 tbsp water
yellow food coloring, optional
1 1/2 tsp unflavored gelatin
2 large eggs
1/4 cup granulated sugar, plus 2/3 cup
1/2 cup fresh lemon juice
1 tbsp freshly grated lemon zest
3 large egg whites
1/4 tsp cream of tartar
1/4 cup whipping cream
candied lemon zest
Instructions:
TO MAKE CRUST:
1. Preheat oven to 350°F. Lightly oil a 9-inch pie pan or coat it with
nonstick spray.
2. In a food processor, pulse gingersnaps and raisins until finely chopped.
Add oil and process until well combined. Press evenly over bottom and
sides of prepared pan.
3. Bake crust for 10 minutes, or until set. Transfer to a wire rack to cool
completely.
TO MAKE FILLING:
1. In a small bowl, place 3 tablespoons water and about 3 drops food
coloring, if using. Sprinkle gelatin over water. Set aside.
2. In a wide pan, bring about 1 inch of water to a simmer. Adjust heat so
water is at a bare simmer. In a large heatproof mixing bowl that can sit on
the pan, combine whole eggs, 1/4 cup sugar, lemon juice and lemon zest.
Set the bowl over the pan and whisk constantly until mixture thickens and
an instant-read thermometer registers 160°F. Whisk in reserved gelatin
mixture. Remove from heat and let cool for 20 minutes, whisking
occasionally.
3. In another heatproof bowl that can sit on the pan, combine egg whites,
cream of tartar, the remaining 2/3 cup sugar and the remaining 3
tablespoons water. Set the bowl over the pan; beat with an electric mixer
at low speed until an instant-read thermometer registers 140°F, 3 to 5
minutes.
4. Increase mixer speed to high and beat for a full 3 1/2 minutes. Remove
from heat and beat until almost cool, about 2 minutes more.
5. In a chilled bowl, whip cream until soft peaks form.
6. Whisk about one-fourth of the meringue into the lemon mixture. Gently
whisk in remaining meringue. With a rubber spatula, fold in cream. Spoon
into prepared pie shell and chill, loosely covered, until set, about 3
hours. (The pie will keep, covrerd, in the refrigerator for up to 2 days.)
7. Just before serving, decorate pie with Candled Lemon Zest.
MAKES 8 SERVINGS.
305 calories per serving; 6 grams protein; 10 grams fat (3.1 grams
saturated fat); 51 grams carbohydrate; 145 mg sodium; 62 mg cholesterol; 0
grams fiber.
Busted by Gail Shermeyer <4paws@netrax.net>
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Preparation Time: 0:00
Servings: 8
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This Lemon Chiffon Pie Recipe can only help you lose weight if it is part of a carefully controlled diet program.
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If you enjoyed this Lemon Chiffon Pie Recipe, or any of our other low fat recipes, please let us know. |
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