Dr. Atkins' Low Carb Lemon Chiffon Pie

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Recipe for Dr. Atkins Low Carb Lemon Chiffon Pie. Here's an almost carb free dessert that's still satisfying from Dr. Robert Atkins.


  • 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


  1. For Pie Crust:
  2. 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.
  3. 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