Citrus Chiffon Pie

  • on April 1, 2008
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Ingrients & Directions

1 ea Envelope unflavored gelatin 1/4 c Water
1/2 c Sugar 1/2 ts Lemon peel, grated
1 x Dash salt 1/2 ts Orange peel, grated
4 ea Egg yolks 4 ea Egg whites
1/2 c Lemon juice 1/3 c Sugar
1/2 c Orange juice 1 ea 9-in baked pastry shell

Thoroughly mix gelatin, 1/2 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 1/3 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.

6 servings

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