Citrus chiffon pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Envelope unflavored gelatin |
| ½ | cup | Sugar |
| 1 | x | Dash salt |
| 4 | eaches | Egg yolks |
| ½ | cup | Lemon juice |
| ½ | cup | Orange juice |
| ¼ | cup | Water |
| ½ | teaspoon | Lemon peel, grated |
| ½ | teaspoon | Orange peel, grated |
| 4 | eaches | Egg whites |
| ⅓ | cup | Sugar |
| 1 | each | 9-in baked pastry shell |
Directions
Thoroughly mix gelatin, ½ cup sugar, and salt in saucepan. Beat together egg yolks, fruit juices, and water; stir into gelatin mixture. Cook and stir over medium heat just till mixture comes to boiling.
Remove from heat; stir in peels. Chill, stirring occasionally, till mixture mounds slightly when dropped from a spoon. Beat egg whites till soft peaks form. Gradually add ⅓ cup sugar, beating to stiff peaks; fold in gelatin mixture. Pile into cooled baked pastry shell.
Chill till firm. Trim with whipped cream and thin orange slices cut in fourths. Source: Better Homes & Gardens Dessert Cookbook.