1 each envelope unflavored gelatin
1/2 cup sugar
1 dash salt
4 each egg yolks
1/2 cup lemon juice
1/2 cup orange juice
1/4 cup water
1/2 tsp lemon peel, grated
1/2 tsp orange peel, grated
4 each egg whites
1/3 cup sugar
1 each 9-in baked pastry shell
A Recipe for
Citrus Chiffon Pie
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This Recipe for Citrus Chiffon Pie is one of thousands in the Recipes-to-go Fruit Cookbook.
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This is a recipe for Citrus Chiffon Pie from the recipe cookbook of Recipes-to-go (Fruit)
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It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat. |
| Robert Fuoss |
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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. Source: Better Homes & Gardens Dessert
Cookbook.
Serves: 6
Citrus Chiffon Pie Recipe brought to you by Recipes To-Go