Citrus Chiffon Piedesserts, pies 1 each envelope unflavored gelatin 1/2 cup sugar 1 single dash salt 4 each egg yolks 1/2 cup lemon juice 1/2 cup orange juice 1/4 cup water 1/2 teaspoon lemon peel, grated 1/2 teaspoon orange peel, grated 4 each egg whites 1/3 cup sugar 1 each 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. Source: Better Homes & Gardens Dessert Cookbook. |
