You will adore this light and airy lemon chiffon pie. It has a wonderful subtle, tangy flavor yet is sweet enough to satisfy.

Ingredients

Crust

1 cup high-gluten flour
⅓ cup almond flour
1 ½ tablespoons Splenda
½ teaspoon coarse salt
2 tablespoons milk
½ cup canola oil

Lemon Chiffon Filling

¼ cup cold water
1 envelope (1 tablespoon) unflavored gelatin
4 large egg yolks
1 teaspoon finely grated lemon peel
½ cup fresh lemon juice
1 cup Splenda
4 large egg whites, at room temperature
⅛ teaspoon coarse salt
1 cup whipping cream

Details

Serves: 12

 

Method

Preheat oven to 400 degrees F.

 

To make the crust, combine the gluten flour, almond flour, 1 ½ ta­blespoons Splenda, and salt in a large bowl and blend with a fork. Add the milk and canola oil and mix until well blended. Press the dough into a 9-inch pie pan. Bake for 10 minutes.

 

Remove the pan from the oven and place on a cooling rack.

 

To make the Lemon Chiffon Filling, pour the cold water in a small dish. Sprinkle the gelatin over the water. Set aside.

 

Place the egg yolks in the top of a double boiler and blend. Add the lemon peel. Gradually add the lemon juice and ½  cup Splenda, stirring constantly. Place over hot water and cook until mixture thickens slightly or registers 175 to 180 degrees F on a candy thermometer. Remove the top from the heat and add the gelatin. Stir until the gelatin has dis­solved. Cool completely, stirring occasionally.

 

Place the egg whites and salt in the mixing bowl of an electric mixer fitted with the wire whisk attachment (or use a hand-held beater) and beat until soft peaks form. Gradually add the remaining ½ cup Splenda and beat until stiff. Transfer the egg whites to a clean bowl.

 

Place the whipping cream in a chilled mixing bowl. Beat with chilled beaters until soft peaks form.

 

Using a rubber spatula, gradually fold the lemon mixture into the egg whites. Fold in the whipped cream until fully incorporated. Spoon the Lemon Chiffon Filling into the prepared crust. Refrigerate for sev­eral hours or overnight.

 

EACH SERVING PROVIDES:- 12g carbohydrates, 243 calories, 5g protein, 20g fat, 1g dietary fiber, 131 mg sodium, 98mg cholesterol