Lemon Chiffon Pie
Ingredients
3 Tbsp. margarine
3/4 C. graham wafer crumbs
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. allspice
1 Tbsp. unflavored gelatin (1 package)
1/2 C. water
2 eggs, separated
3 Tbsp. sugar
1/2 tsp. lemon peel, grated
1/8 tsp. salt
1/4 C. lemon juice
1/2 C. sweetener equivalent to sugar
1/3 C. powdered skim milk
1/3 C. ice water
1 Tbsp. lemon juice
Cooking Instructions
Melt margarine in a pie plate at high for 30 to 45 seconds. Combine graham crumbs and spices. Add to pie plate and combine well with a fork. Spread evenly over bottom of pie plate. Microwave at high for 3 to 5 minutes, watching carefully to prevent scorching. Allow to cool before filling. In a large measure, sprinkle gelatin on 1/2 C. water. Allow to soften. In a separate bowl, combine egg yolks, sugar, lemon peel, salt and 1/4 C. lemon juice. Microwave at medium for 5 to 8 minutes until mixture comes to a boil, stirring every 2 minutes. Add gelatin and sweetener and mix well. Refrigerate until slightly thickened. Beat egg whites, powdered milk, ice water and 1 Tbls. lemon juice until stiff. Carefully fold gelatin mixture into egg whites. Pour into crust. Refrigerate for 2 hours before serving.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)