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Nutrition Facts
Serving Size 1 (142g) Recipe makes 12 servings
Calories 147
Calories from Fat 0		(0%)
Amount Per Serving		%DV
	Total Fat 0.0g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 333mg		13%
Potassium 41mg		1%
Total Carbohydrate 30.2g		10%
	Dietary Fiber 0.1g	0%
	Sugars 29.5g
Protein 7.8g		15%
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Grandma's Lemon Chiffon Pie in Meringue Crust (Passover)

Recipe #158925 | 1½ hours | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Oolala
Mar 7, 2006

Makes enough for 2 pies. I totally guessed the time. Read all the instuctions and make your own guess. The way this recipe was written was a little confusing. I hope I deciphered my Grandmother's handwritting and the meaning of her instructions accurately!

SERVES 12 -16 , 2 pies (change servings and units)

Ingredients

For the crusts

2 egg whites
3/4 cup sugar
1 teaspoon salt
1/2 teaspoon vinegar

For the Pie

1 (3 ounce) envelope gelatin (plain or lemon)
4 cups cold water
4 egg whites
1 cup sugar
1/2 cup lemon juice
1/2 teaspoon salt
1 teaspoon lemon rind, grated

Directions

1
For the crusts: Beat egg whites with salt and vinegar and add sugar until thick.
2
Spread into 2 greased pie pans and bake for 45 minutes at 300 degrees F. Cool.
3
For Pies: Dissolve the gelatin in 4 cups cold water.
4
In a double boiler, heat the dissolved gelatin solution with the lemon rind and lemon juice until it reaches a custard-like consistency and then let it cool down.
5
Meanwhile beat the egg whites with the sugar and salt until stiff.
6
Fold the egg mixture into the cooled gelatin mix.
7
Gently fill the pie crusts with the pie mixture and chill.