Citrus Chiffon Pie Recipe - Cooking Index
Citrus Chiffon Pie Recipe - Cooking Index
| 1 | Unflavored gelatin | |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1 | Salt | |
| 4 | Egg yolks | |
| 1/2 cup | 118ml | Lemon juice |
| 1/2 cup | 118ml | Orange juice |
| 1/4 cup | 59ml | Water |
| 1/2 teaspoon | 2.5ml | Lemon peel - grated |
| 1/2 teaspoon | 2.5ml | Orange peel - grated |
| 4 | Egg whites | |
| 1/3 cup | 65g / 2.3oz | Sugar |
| 1 | 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 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 1/3 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.
Source:
Weight Watchers Magazine, March/April 1997
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