Citrus Chiffon Pie
Yield
6 servingsPrep
15 minCook
10 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | envelope |
gelatin, unflavored
unflavoured |
|
| ½ | cup |
sugar
|
|
| 1 | dash |
salt
|
*
|
| 4 | each |
egg yolks
|
*
|
| ½ | cup |
lemon juice
|
|
| ½ | cup |
orange juice
|
|
| ¼ | cup |
water
|
|
| ½ | teaspoon |
lemon zest
grated |
|
| ½ | teaspoon |
orange zest
grated |
|
| 4 | each |
egg whites
|
*
|
| ⅓ | cup |
sugar
|
|
| 1 | each |
pie shell (9 inch)
9 inch |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | envelope |
gelatin, unflavored
unflavoured |
|
| 118 | ml |
sugar
|
|
| 1 | dash |
salt
|
*
|
| 4 | each |
egg yolks
|
*
|
| 118 | ml |
lemon juice
|
|
| 118 | ml |
orange juice
|
|
| 59 | ml |
water
|
|
| 2.5 | ml |
lemon zest
grated |
|
| 2.5 | ml |
orange zest
grated |
|
| 4 | each |
egg whites
|
*
|
| 79 | ml |
sugar
|
|
| 1 | each |
pie shell (9 inch)
9 inch |
|
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 until mixture comes to boiling.
Remove from heat; stir in peels.
Chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
Beat egg whites until soft peaks form.
Gradually add ⅓ cup sugar, beating to stiff peaks; fold in gelatin mixture.
Pile into cooled baked pastry shell. Chill until firm.
Trim with whipped cream and thin orange slices cut in fourths.
