Orange Lime Chiffon Pie Recipe
Ingredients
| 2 Baked 9" pie shells | ||
| 1 tablesp. unflavored gelatine | ||
| Orange juice | 2/3 Cup (16 tbs) | |
| Eggs | 8 Small, separated | |
| Granulated Sugar | 2/3 Cup (16 tbs) | |
| 2 tablesp. grated orange rind | ||
| Lemon juice | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Granulated Sugar | 1 Cup (16 tbs) | |
| Heavy cream | 1 Cup (16 tbs), Whipped | |
Directions
Make and bake pie shells; cool.
Sprinkle gelatine on orange juice; set aside.
Place egg yolks in double-boiler top; add 2/3 cup sugar, orange rind, and lime juice; stir until smooth.
Cook over boiling water, stirring constantly, 5 min., or until thickened.
Add gelatine; stir well; remove from heat.
Beat egg whites with salt until stiff; gradually beat in 1 cup sugar; fold into hot orange mixture.
Pour into pie shells.
Refrigerate until set; carefully wrap and freeze.
Sprinkle gelatine on orange juice; set aside.
Place egg yolks in double-boiler top; add 2/3 cup sugar, orange rind, and lime juice; stir until smooth.
Cook over boiling water, stirring constantly, 5 min., or until thickened.
Add gelatine; stir well; remove from heat.
Beat egg whites with salt until stiff; gradually beat in 1 cup sugar; fold into hot orange mixture.
Pour into pie shells.
Refrigerate until set; carefully wrap and freeze.
Chef
