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CITRUS CHIFFON PIE

Category:    Desserts, Pies
Yield:6 servings
 
      1 ea Envelope unflavored gelatin       1/4 c  Water
    1/2 c  Sugar                             1/2 ts Lemon peel, grated
      1 x  Dash salt                         1/2 ts Orange peel, grated
      4 ea Egg yolks                           4 ea Egg whites
    1/2 c  Lemon juice                       1/3 c  Sugar
    1/2 c  Orange juice                        1 ea 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.
 

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