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Ingredientes
- 1/4 c. cornstarch
- 3/4 c. granulated sugar
- Yolk of 2 large eggs combined with 1/4 c. cool water
- 1 1/4 c. warm water
- 1/8 teaspoon salt
- Rind & juice of 2 lemons
- 2 T butter
Direcciones
- Stirring constantly, put together cornstarch, granulated sugar and salt into a saucepan. Add in the 2 egg yolks combined with 1/4 cup water slowly to create a paste. Then very slowly add in the 1 1/4 cups hot water. Cook this mix till thick. Then add in the 2 tbsp butter, rind and juice of 2 lemons. Cook again all together about 2 more min. While still hot fold into the following meringue.Beat the whites of 2 large eggs till they cling to bowl, then gradually add in 1/4 cup granulated sugar and continue to beat with mixer till very stiff. While the above lemon chiffon mix is still very hot, pour it slowly into the beaten egg whites and mix in gently. Let stand several min till slightly cool, then pour into a baked pie shell and let stand till absolutely cold.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 244g | |
| Recipe makes 2 servings | |
| Calories 385 | |
| Calories from Fat 34 | 9% |
| Total Fat 3.84g | 5% |
| Saturated Fat 2.43g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 180mg | 8% |
| Potassium 3mg | 0% |
| Total Carbs 89.59g | 24% |
| Dietary Fiber 0.1g | 0% |
| Sugars 74.94g | 50% |
| Protein 0.08g | 0% |
