Citrus Chiffon Pie



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Citrus Chiffon Pie

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

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.
Farm Journal's Pie Cookbook and file from Eagle's Nest "MMPies"

Ingredients:

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

Serves:

6 Servings 		 
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