Tangelo Chiffon Pie Recipe
Ingredients
| Unflavored gelatin | 1 | |
| Sugar | 1/2 Cup (16 tbs) | |
| Salt | 1 Dash | |
| Egg yolks | 4 | |
| Lemon juice | 1/2 Cup (16 tbs) | |
| 3/4 cup tangelo or tangerine juice | ||
| Lemon peel | 1/2 Teaspoon, grated | |
| 1/2 teaspoon grated tangelo or tangerine peel | ||
| Egg whites | 4 | |
| Sugar | 1/3 Cup (16 tbs) | |
| 1 baked 9-inch pastry shell | ||
Directions
In a saucepan, mix gelatin, 1/2 CUP sugar, and salt.
Beat together egg yolks and fruit juices; stir into gelatin mixture.
Cook and stir over medium heat till mixture comes to boiling.
Remove from heat; mix in peels.
Chill, stirring occasionally, till partially set.
Beat egg whites till soft peaks form.
Gradually add 1/3 cup sugar; beat to stiff peaks.
Fold in gelatin mixture.
Pile into pastry shell; chill till firm.
Garnish with whipped cream and tangelo or tangerine sections.
Beat together egg yolks and fruit juices; stir into gelatin mixture.
Cook and stir over medium heat till mixture comes to boiling.
Remove from heat; mix in peels.
Chill, stirring occasionally, till partially set.
Beat egg whites till soft peaks form.
Gradually add 1/3 cup sugar; beat to stiff peaks.
Fold in gelatin mixture.
Pile into pastry shell; chill till firm.
Garnish with whipped cream and tangelo or tangerine sections.
Chef
