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Dr. Atkins' Low Carb Lemon Chiffon Pie
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By Dr. Robert Atkins
Posted July 23rd, 2007
This article is reprinted with permission from Dr. Atkins' New Diet Cookbook, by Robert C. Atkins, (1995, M. Evans and Company)
Dr. Atkins' New Diet Cookbook
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Servings: 8
Author Notes: This invaluable book can provide low carb dieters with the variety needed to keep them motivated to stick with their plan.
Ingredients: Pie Crust:
4 egg whites
1 teaspoon cream of tartar
pinch of salt
4 teaspoons creme de cacao

Filling:
3 egg yolks
1 1/2 cup 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
Instructions: For Pie Crust:
Preheat oven to 250° F. Beat together egg whites, cream of tartar and salt until frothy. Gradually add the creme 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.)

Filling:
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.



 

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