Citrus chiffon pie

6 servings

Ingredients

Quantity Ingredient
1 each Envelope unflavored gelatin
½ cup Sugar
1 x Dash salt
4 eaches Egg yolks
½ cup Lemon juice
½ cup Orange juice
¼ cup Water
½ teaspoon Lemon peel, grated
½ teaspoon Orange peel, grated
4 eaches Egg whites
⅓ cup Sugar
1 each 9-in baked pastry shell

Directions

Thoroughly mix gelatin, ½ 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 ⅓ 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.

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