Citrus Chiffon Pie Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 each: Envelope unflavored gelatin,
1/2 cup: Sugar,
Dash salt,
4 each: Egg yolks,
1/2 cup: Lemon juice,
1/2 cup: Orange juice,
1/4 cup: Water,
1/2 tsp: Lemon peel, grated
1/2 tsp: Orange peel, grated
4 each: Egg whites,
1/3 cup: Sugar,
1 each: 9-in baked pastry shell,
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. Source: Better Homes & Gardens Dessert
Cookbook.
Source from luhu.jp
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.
Source from luhu.jp