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LowCarb - Lemon Chiffon Pie




Source of Recipe


from fabulous foods com


List of Ingredients




LowCarb - Lemon Chiffon Pie

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

for Pie Crust
Preheat oven to 250° F. Beat together egg whites, cream of tartar and salt
until frothy. Gradually add the crème 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.
Makes 8 servings.

Recipe