Directions:
- Soften gelatin in cold water; set aside.
- Beat egg yolks until thick and lemon colored. Combine yolks, 1 cup sugar, lemon rind and juice, and salt in a saucepan; stir until smooth. Cook over medium heat, stirring constantly, 5 minutes or until thickened. Remove from heat; add gelatin. Stir well. Cool.
- Beat egg whites (at room temperature) until foamy; gradually add remaining 3/4 cup sugar, 1 tablespoon at a time, beating until soft peaks form.
- Fold egg whites into lemon mixture; pour into piecrust. Chill. Garnish with whipped cream and lemon, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1182.36 Kcal (4950 kJ) | ||
| Calories from fat | 186.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.73g | 32% | |
|---|---|---|---|
| Cholesterol | 692.98mg | 231% | |
| Sodium | 587.35mg | 24% | |
| Potassium | 471.86mg | 10% | |
| Total Carbs | 234.05g | 78% | |
| Sugars | 214.99g | 860% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 24.96g | 50% | |
| Vitamin C | 72.1mg | 120% | |
| Iron | 4.1mg | 23% | |
| Calcium | 140.5mg | 14% | |
| Amount Per 100 g | |||
| Calories | 179.46 Kcal (751 kJ) | ||
| Calories from fat | 28.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.15g | 32% | |
|---|---|---|---|
| Cholesterol | 105.18mg | 231% | |
| Sodium | 89.15mg | 24% | |
| Potassium | 71.62mg | 10% | |
| Total Carbs | 35.53g | 78% | |
| Sugars | 32.63g | 860% | |
| Dietary Fiber | 0.02g | 1% | |
| Protein | 3.79g | 50% | |
| Vitamin C | 10.9mg | 120% | |
| Iron | 0.6mg | 23% | |
| Calcium | 21.3mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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