Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Pie Crust | not in our table | 0 |
| Water | not in our table | 0 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8-inch single pie crust, baked, or 8-inch graham cracker crust
- 1 tablespoon unflavored gelatin
- 1/4 cup cold water
- 3 egg yolks
- 1/2 cup lemon juice
- 1/2 teaspoon grated lemon rind (zest)
- 3/4 cup sugar
- 3 egg whites
- 1/4 teaspoon salt
- Category:Dessert Pies
Directions
Prepare baked pie crust or graham cracker crust, your choice.
Soften gelatin in cold water.
Beat egg yolks slightly.
Add lemon juice, rind and half the sugar.
Cook over low heat, stirring constantly, until mixture begins to thicken. This should take between 10 to 15 minutes.
Add gelatin and stir until dissolved.
Chill until mixture begins to thicken.
Beat egg whites until foamy.
Add salt and beat until stiff peaks begin to form.
Add remaining sugar, slowly to incorporate sugar granules into egg whites, beat constantly until stiff.
Fold egg whites into chilled egg yolk mixture.
Pile into prepared pie crust.