Title: Citrus Chiffon Pie
Categories: Dessert Pie
Yield: 6 Servings
| 1 | | Envelope unflavored gelatin |
| | | Dash salt |
| 1/2 | c | Lemon juice |
| 1/4 | c | Water |
| 1/2 | ts | Orange peel; grated |
| 1/3 | c | Sugar |
| 1/2 | c | Sugar |
| 4 | | Egg yolks |
| 1/2 | c | Orange juice |
| 1/2 | ts | Lemon peel; grated |
| 4 | | Egg whites |
| 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.