Lemon chiffon pie

Yield: 8 servings

Measure Ingredient
½ cup Lemon Juice
¼ cup Orange Juice
⅔ cup Sugar -- plus 1 Tbs
1 \N Env Gelatin, Unflavored
½ cup Cold Water
3 \N Eggs -- separated
1 \N 9 Inch Pie Shell -- baked
1½ cup Heavy Cream -- whipped
\N \N Grated Nutmeg

Mix juices and ⅔ cup sugar in a saucepan and bring to a boil.

Dissolve gelatin in the cold water and blend into juice mixture.

Lower heat, cook for 3 mins, then add beaten yolks, stirring vigorously. Reheat entire mixture to the boiling point and strain into a bowl. Let it cool down a bit, then chill. When mixture begins to set, beat egg whites with remaining 1 Tbs sugar until stiff. Fold into gelatin mixture, pour into cooked pie shell, and refrigerate.

When ready to serve, cover with whipped cream and sprinkle with nutmeg.

Yield: 8 servings.

Recipe By : Spoonbread & Strawberry Wine - ISBN 0-385-47270-6 From: Dan Klepach Date: 05-18-95 (159) Fido: Cooking

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