Lemon Chiffon Pie

Amount   Measure   Ingredient -- Preparation Method
--------   ------------   --------------------------------
  Crust
1 1/2   cups   graham cracker crumbs
1/2   cup   sugar
1/4   cup   unsalted butter -- melted
  Filling
1/2   cup   fresh lemon juice
1   tablespoon   lemon zest
14   ounces   low-fat sweetened condensed milk
3   large   egg yolks
  Meringue
3   large   egg whites
1/4   teaspoon   cream of tartar
1/4   cup   sugar
Heat oven to 325F.

Mix graham cracker crumbs, 1/2 cup sugar, and butter together until crumbs are moistened. Press firmly into a 9 inch pie pan.

Mix the lemon juice, milk, lemon zest, and egg yolks together until light and fluffy. Pour over pie crust.

Beat the egg whites and cream of tartar until soft peaks form. Slowly add the sugar and beat until stiff peaks form. Spread over the pie filling to the edges.

Bake 12 to 20 minutes or until meringue browns. Chill for at least 2 hours.

Makes 12 servings
Per Serving: 259 Calories; 9g Fat (30.2% calories from fat); 5g Protein; 40g Carbohydrate; trace Dietary Fiber; 72mg Cholesterol; 118mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 1 1/2 Fat; 2 Other Carbohydrates.
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