| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Desserts, Pies | 6 | Servings | |
INGREDIENTS
| 1 | Envelope unflavored gelatin | |
| 1/2 | c | Sugar |
| Dash salt | ||
| 4 | Egg yolks | |
| 1/2 | c | Lemon juice |
| 1/2 | c | Orange juice |
| 1/4 | c | Water |
| 1/2 | ts | Lemon peel, grated |
| 1/2 | ts | Orange peel, grated |
| 4 | Egg whites | |
| 1/3 | c | Sugar |
| 1 | 9-in baked pastry shell |
INSTRUCTIONS
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. Farm Journal's Pie Cookbook and file from Eagle's Nest "MMPies" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pies2.zip
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