Chiffon Pie - Lemon/Lime/Orange

By kathryns

For Lime, substitute lime juice and peel; for the orange, substitute orange juice and peel for the water, juice and peel. Recipe is for a 9-inch pie. Be sure to coat with a nice thick blanket of whipped cream.
NOTE: Must chill at least 3 hours to set before serving. NOTE: See Recipes/Desserts on p.c. for Strawberry or Pumpkin Chiffon pies.

Ingredients

• One baked pie shell
• 1/2 c sugar
• 1 envelope unflavored gelatin
• 4 eggs separated
• 2/3 c. water (or orange juice, see Description)
• 1/3 c. lemon juice
• 1 TB grated lemon peel
• 1/2 tsp cream of tartar
• 1/2 c. sugar

Details

Servings 8
Preparation time 75mins
Cooking time 255mins

Preparation

Step 1

Bake pie shell. Stir together sugar and gelatin in a small saucepan. Blend egg yolks, water and lemon juice; stir into sugar mixture. Cook over medium heat, stirring constantly, just until mixture boils. Stir in peel.

Place pan in bowl of ice and water or chill in refrigerator, stirring occasionally, until mixture mounds slightly when dropped from spoon.

Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 TB at a time. Continue beating until stiff and glossy - - DO NOT UNDERBEAT.
Fold lemon mixture into meringue. Pile into baked pie shell.

Chill at least 3 hours or until set.