Title: Citrus Chiffon Pie
Categories: Desserts, Pies
Yield: 6 servings
1 Envelope unflavored gelatin
Dash salt
1/2 c Lemon juice
1/4 c Water
1/2 ts Orange peel, grated
1/3 c Sugar
1/2 c Sugar
4 Egg yolks
1/2 c Orange juice
1/2 ts Lemon peel, grated
4 Egg whites
1 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. Source: Better Homes & Gardens
Dessert Cookbook.
