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    You are in: Home / Recipes / Grandma's Lemon Chiffon Pie in Meringue Crust (Passover) Recipe
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    Grandma's Lemon Chiffon Pie in Meringue Crust (Passover)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    Oolala's Note:

    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!

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    Ingredients:

    Serves: 12-16

    Yield:

    pies

    Units: US | Metric

    For the crusts

    For the Pie

    Directions:

    1. 1
      For the crusts: Beat egg whites with salt and vinegar and add sugar until thick.
    2. 2
      Spread into 2 greased pie pans and bake for 45 minutes at 300 degrees F. Cool.
    3. 3
      For Pies: Dissolve the gelatin in 4 cups cold water.
    4. 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. 5
      Meanwhile beat the egg whites with the sugar and salt until stiff.
    6. 6
      Fold the egg mixture into the cooled gelatin mix.
    7. 7
      Gently fill the pie crusts with the pie mixture and chill.

    Ratings & Reviews:

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    Nutritional Facts for Grandma's Lemon Chiffon Pie in Meringue Crust (Passover)

    Serving Size: 1 (107 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 147.5
     
    Calories from Fat 0
    43%
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 333.4 mg
    13%
    Total Carbohydrate 30.1 g
    10%
    Dietary Fiber 0.0 g
    0%
    Sugars 29.5 g
    118%
    Protein 7.8 g
    15%

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