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Add a photoServings: 6
Ingredients
- 4 x Egg whites, stiffly beaten
- 1/2 tsp Cream of tartar
- 4 x Egg yolks
- 1 Tbsp. Lemon juice
- 1/2 c. Sugar
- 2 Tbsp. Pineapple juice Inside rind of pineapple, grated (optional)
- 1 c. Whipping cream
- 1 Tbsp. Sugar
Directions
- To make crust beat egg whites stiff; add in cream of tartar and spread.
- Spread on a well greased and floured pie tin. Bake 20 min in a 275 degree oven and then 40 min at 300 degrees. Cold.
- Make half of filling by combining egg yolks, lemon juice, sugar, pineapple juice and grated pineapple rind, if you like. Cook for 8 min in a double-boiler.
- To make the other half of filling whip cream and sugar. Spread half the cream in cooled pie shell. Add in the lemon mix filling. Top with remaining whipped cream. Refrigeratepie.
- Serves 6 to 8.
- Variation: Instead of lemon juice, pineapple juice and pineapple rind, use 1/2 c. minced pecans, 1/2 tsp. vanilla and 1 package German sweet chocolate.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 41g | |
| Recipe makes 6 servings | |
| Calories 143 | |
| Calories from Fat 65 | 45% |
| Total Fat 7.4g | 9% |
| Saturated Fat 4.61g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 8mg | 0% |
| Potassium 60mg | 2% |
| Total Carbs 19.69g | 5% |
| Dietary Fiber 0.0g | 0% |
| Sugars 18.83g | 13% |
| Protein 0.42g | 1% |
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