Citrus Chiffon Pie

Today is my 1,000th post!

This is a pie I made several months ago. First off, I made a mistake. I was trying to speed up the chilling by submerging the bowl in an ice bath. This caused the gelatin mixture to harden to quickly, which is why you can see it isn’t smooth. Did this matter? No, but it isn’t pretty! The other confession is that I bought a graham cracker crust…. Other than that, it was delicious!


Citrus Chiffon Pie

1 1/3 cup (about 6 oz; from about 44 cookies) vanilla wafer crumbs
4 Tbs unsalted butter, melted
3/4 tsp kosher salt
1 envelope (1/4 oz) unflavored gelatin
1/2 cup sugar plus 1/3 cup sugar
4 large eggs, separated
1/2 cup orange juice
1/3 cup (from 2 lemons) fresh lemon juice
1/2 tsp lemon zest
1 tsp orange zest

Heat oven to 325 degrees F. In a medium bowl, combine the wafer crumbs, butter, and 1/2 teaspoon salt. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake until the edges of the crust are beginning to brown, 12 to 15 minutes. Transfer to a wire rack to cool completely.

In a medium saucepan, combine the gelatin, 1/2 cup sugar, and the remaining 1/4 teaspoon salt. In a bowl, whisk together the egg yolks, orange and lemon juices, and 1/4 cup water.

Stir the egg yolk mixture into the gelatin mixture and bring to a boil over medium heat, stirring to dissolve the sugar. Transfer the mixture to a large bowl, cover and refrigerate until partially set, about 1 hour.

When the gelatin has partially set, using an electric mixer, beat the egg whites in a large bowl until soft peaks form. Gradually add the remaining 1/3 cup sugar, 1 tablespoon at a time, beating until incorporated. Continue to beat until stiff, glossy peaks form, about 3 minutes. Stir a little of the egg whites into the gelatin mixture until combined. Gently fold the lemon and orange zest and the remaining whites into the gelatin mixture until no white streaks remain. Spoon into the prepared pie crust. Refrigerate until set, at least 4 hours.


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