Citrus Chiffon Pie Recipe
Citrus chiffon pie is a orange and lemon flavored pie that is I often make for its freshness. Set in a baked pastry shell with a gelatin mix along with eggs, sugar, orange and lemon peels and juice, the citrus chiffon pie can be served with additional whipped cream or lemon flavored cream for an extra citrusy flavor.
Ingredients
1 envelope (1 tablespoon) unflavored gelatin
1/2 cup sugar
Dash salt
4 egg yolks
1/2 cup lemon juice
1/2 cup orange juice
1/4 cup water
1/2 teaspoon grated lemon peel
1/2 teaspoon grated orange peel
4 egg whites
1/3 cup sugar
1 9-inch 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
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
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
