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Citrus Chiffon Pie
Yield: 6 servings
1envelope unflavored gelatin
1/2 c sugar
1 dash salt
4 egg yolks
1/2 c lemon juice
1/2 c orange juice
1/4 c water
1/2 tsp. lemon peel, grated
1/2 tsp. orange peel, grated
4 egg whites
1/3 c Sugar
1 9-in baked pastry shell
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.
   
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