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Dr. Atkins Low Carb Lemon Chiffon Pie

List of Ingredients

from Dr. Atkin's New Diet Cookbook

Pie Crust
4 egg whites
1 teaspoon cream of tartar
pinch of salt
4 teaspoons crème de cacao

Filling
3 egg yolks
1 1/2 C water
2 packets sugar substitute
1 package diet lemon gelatin
2 tablespoons lemon juice
1 teaspoon lemon extract
1/2 teaspoon grated lemon zest
3 egg whites
1/8 teaspoon salt








Recipe

Serves 8

For Pie Crust
Preheat oven to 250° F. Beat together egg whites, cream of tartar and salt until frothy. Gradually add the crËme de cacao. Continue beating until whites are stiff, glossy and stand in stiff peaks. Grease a pie plate. Pour meringue into pie plate and form crust with the back of a spoon. Bake for 1 hour. (7.4 total grams carb in pie crust by itself.)

Filling
Combine egg yolks, 1 cup water and sugar substitute in a saucepan. Simmer, stirring constantly, until mixture begins to boil. Remove from heat and stir in gelatin. Add remainder of water, lemon juice, lemon extract and zest. Chill until somewhat thickened. Beat egg whites until mixture stands in stiff peaks. Stir gelatin mixture slightly and fold in egg whites. Pour into prepared pie shell and chill until firm.

Total carb grams for pie, including crust: 27.4
Grams per Serving: 3.4