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Low Carb Lemon Chiffon Pie

Posted by Solitary Dancer on April 12, 2007

Low Carb Lemon Chiffon Pie

This is taken from the Dr. Atkins New Diet Cookbook


Pie Crust

4 egg whites
1 teaspoon cream of tartar
pinch of salt
4 teaspoons crème de cacao


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

Serves 8


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.)


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.

Total carb grams for pie, including crust: 27.4
Grams per Serving: 3.4

©2005 FabulousFoods.com


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