Ingredients for Cool Crisp Citrus Chiffon Pie
- Unflavored Gelatin
- ¼ cup water
- ½ cup granulated sugar + ⅓ cup granulated sugar
- Lemon, Rind Of
- ¼ teaspoon salt
- Orange Rind
- 4 large egg yolks
- 4 large egg whites
- Lemon Juice
- Orange Juice
- 9 In.baked Pastry Shell
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How to Make Cool Crisp Citrus Chiffon Pie
- In a medium saucepan, thoroughly combine 1 envelope (1 tablespoon) unflavored gelatin, ½ cup granulated sugar, and ¼ teaspoon salt.
- In a separate bowl, whisk together 4 large egg yolks, 1 cup orange juice, ½ cup grapefruit juice, and ¼ cup water.
- Gradually whisk the egg yolk mixture into the gelatin mixture in the saucepan.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove from heat immediately.
- Stir in 1 tablespoon orange zest and 1 tablespoon grapefruit zest.
- Chill the mixture, stirring occasionally, until it mounds slightly when dropped from a spoon (about 2-3 hours).
- In a clean, dry bowl, beat 4 large egg whites with an electric mixer until soft peaks form.
- Gradually add ⅓ cup granulated sugar, continuing to beat until stiff, glossy peaks form.
- Gently fold the chilled gelatin mixture into the whipped egg whites until just combined.
- Pour the mixture into a 9-inch baked pie crust that has been completely cooled.
- Refrigerate for at least 4 hours, or preferably overnight, until completely firm.
- Garnish with whipped cream and thin orange slices cut into fourths before serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
120g
Fat
12g
Carbs
13g
