Lemon chiffon pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Lemon Juice |
| ¼ | cup | Orange Juice |
| ⅔ | cup | Sugar -- plus 1 Tbs |
| 1 | Env Gelatin, Unflavored | |
| ½ | cup | Cold Water |
| 3 | Eggs -- separated | |
| 1 | 9 Inch Pie Shell -- baked | |
| 1½ | cup | Heavy Cream -- whipped |
| Grated Nutmeg | ||
Directions
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