| 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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