Cool & Crisp Citrus Chiffon Pie
photo by Bonnie G #2
- Ready In:
- 1hr 30mins
- 1 envelope unflavored gelatin
- 1⁄4 cup water
- 1⁄2 cup sugar
- 1⁄2 teaspoon lemon, rind of, grated
- 1 dash salt
- 1⁄2 teaspoon orange rind, grated
- 4 egg yolks
- 4 egg whites
- 1⁄2 cup lemon juice
- 1⁄3 cup sugar
- 1⁄2 cup orange juice
- 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.
Questions & Replies
Got a question? Share it with the community!
Delicious, but be aware that the recipe name means what it says: crisp=nearly sour. Would be good in the summertime I think. The gelatin mixture didn't thicken for me after cooling, so I heated it again and slowly added a cornstarch and water paste. The end result was a beautiful chiffon! Makes a great light dessert!
Can I give this pie more than 5 stars ?? I just loved it....it came together so easily...and I'm not a pie maker! I bought the frozen pie shells and baken one. While that was baking I threw together the rest of the ingredients and took it to my son's place the next day for brunch. It went over very well! The taste was very subtle...something like a lemon merengue pie all mixed together! I brought a couple of pieces home but never got any...hubby gobbled both before I could blink! This will be on the menu for Easter dinner for sure ! Thanks so much for posting....I'll be using this one often !
see 1 more reviews
Instead of all lemon juice, I mostly grapefruit juice 2/3 cup, 1/6 cup fresh orange juice, and 1/6 cup Lemon juice. Also used a mix of citrus rind--1/4 teaspoon grapefruit zest, 1/8 teaspoon lemon zest and 1/8 teaspoon orange zest. I think the next time I make this I would omit the water, and use gin or tequila to amp up the flavor profile. I did not let the gelatin bloom before heating, and the filling seemed to take a long time to thicken-- allowing the gelatin bloom and decrease the cooking time.
RECIPE SUBMITTED BY
I am a teacher, and have been married to my high school sweetheart for almost 9 years. I have a niece who is 7, and a nephew who is 1. Also, I have 2 sweet kitties. Sinatra is a bit on the plump side, and Audrey is a petite dainty thing. They both are almost mirror images of each other. <a href="http://photobucket.com/" target="_blank"><img src="http://img.photobucket.com/albums/v202/airbornearmywife/joshnatras2.jpg" border="0" alt="Photobucket - Video and Image Hosting"></a> <embed type="application/x-shockwave-flash" wmode="transparent" src="http://wmg.photobucket.com/pbwidget.swf?pbwurl=http://wmg.photobucket.com/albums/v202/airbornearmywife/1159026847.pbw" height="120" width="400"></embed> <a href="http://www.amazingcounter.com"><img border="0" src="http://c8.amazingcounters.com/counter.php?i=1680027&c=5040394" alt="Web Counter"/></a> <img src="http://i42.photobucket.com/albums/e347/Saturn6666/KiwiDutch/3chefstag1.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt="Photobucket"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">