Ingredients for Orange Lemon Chiffon Pie
- Unflavored Gelatin
- ¾ cup granulated sugar
- ¼ teaspoon salt
- 2 cups whole milk
- 4 large egg yolks
- Orange Rind
- Lemon Peel
- Orange Juice
- Lemon Juice
- Heavy Whipping Cream
- Pie Crusts
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How to Make Orange Lemon Chiffon Pie
- In a medium saucepan, combine 1 envelope (1 tablespoon) unflavored gelatin, ¾ cup granulated sugar, and ¼ teaspoon salt.
- Whisk in 2 cups whole milk and 4 large egg yolks until well combined.
- Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 5-7 minutes). Do not boil.
- Remove from heat and stir in the zest of 1 orange and 1 lemon, and the juice of ½ cup orange juice and ¼ cup lemon juice.
- Pour the mixture into a large bowl and refrigerate until partially set (about 2 hours).
- In a separate bowl, whip 2 cups heavy cream until stiff peaks form.
- Gently fold the whipped cream into the partially set citrus mixture until just combined.
- Pour the mixture into your prepared 9-inch pie crust.
- Refrigerate for at least 4 hours, or preferably overnight, until completely firm.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
111g
Fat
47g
Carbs
12g
