Lemon Chiffon Pie Diabetic
Indulge in a light and zesty dessert with this diabetic-friendly Lemon Chiffon Pie, featuring a buttery graham cracker crust and a silky, sugar-free lemon filling that's both refreshing and guilt-free. Perfect for those watching their sugar intake, this pie uses sugar-free sweeteners and fresh lemon juice to create a bright, tangy flavor that doesn’t compromise on taste. The airy texture is achieved by folding whipped cream and fluffy egg whites into the lemon mixture, resulting in a cloud-like consistency that melts in your mouth. With just 10 minutes of cooking time and a few hours of chilling, this impressive no-fail pie is ideal for serving at family gatherings, dinner parties, or as a weeknight treat. Garnish with a dollop of sugar-free whipped cream and a slice of lemon for an elegant finishing touch!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.33 cup Unsalted butter, melted
- 2 tablespoons Sugar-free powdered sweetener
- 0.25 cup Cold water
- 1 packet Unflavored gelatin
- 0.5 cup Fresh lemon juice
- 0.75 cup Sugar-free granulated sweetener
- 4 large Eggs, separated
- 1 teaspoon Grated lemon zest
- 1 cup Whipping cream, chilled
- 0.5 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar-free powdered sweetener. Mix until the crumbs are evenly moistened.
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan to form a crust.
Bake the crust in the preheated oven for 8-10 minutes, then set it aside to cool.
In a small bowl, pour the cold water and sprinkle the gelatin over it. Let it sit for 5 minutes to bloom.
In a medium saucepan over low heat, combine the lemon juice, granulated sugar-free sweetener, egg yolks, and lemon zest. Whisk constantly until the mixture thickens slightly, about 5-7 minutes. Do not let it boil.
Remove the saucepan from heat and whisk in the bloomed gelatin until completely dissolved. Let the mixture cool to room temperature.
In a large mixing bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form. Gently fold the cooled lemon mixture into the beaten egg whites until well combined.
In a separate bowl, whip the cream with the vanilla extract until soft peaks form. Fold the whipped cream gently into the lemon mixture.
Pour the filling into the prepared crust, smoothing the top with a spatula.
Refrigerate the pie for at least 4 hours or until set. For best results, let it chill overnight.
Slice and serve chilled. Optional: Garnish with a dollop of sugar-free whipped cream or a thin lemon slice for presentation.
Nutrition Facts
Calories |
2278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.9 g | 218% | |
| Saturated Fat | 100.6 g | 503% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 1410 mg | 61% | |
| Total Carbohydrate | 333.0 g | 121% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 50.7 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 285 mg | 22% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 751 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
