High Citrus Pie

  Chiffon Type Pies were quite popular in the 40’s. This recipe from the Better Homes and Gardens Golden Treasury of Cooking is that type of pie. I made these often when I was first married and we entertained a lot. Now days, I still make them, but just not as often.

  They call for egg whites beaten stiff and folded in. The whites are not cooked and if this would bother you, I think egg white powders would work. As I get my eggs from Sue’s brother-in-law and I know he is very careful to keep his henhouse and feed clean, I don’t worry about it. I guess I never worried about it when I was making these types of pies years ago and buying my eggs from the local grocery store.

  I really think this would be very good put into pretty dessert dishes instead of a pie shell. It is low in calories and fat grams as there is no whipped cream or butter in the filling.

High Citrus Pie

½ cup sugar

1 teaspoon (1 envelope) unflavored gelatin

Dash salt

4 egg yolks

½ teaspoon grated lemon peel, set aside

⅓ cup lemon juice (I used Meyer Lemons)

½ teaspoon grated orange peel, set aside

3 Tablespoons orange juice

2 Tablespoons water

4 egg whites

¼ cup sugar

1 baked and cooled 8 to 9 inch pie crust

In saucepan combine the ½ cup sugar, gelatin, and salt. Beat egg yolks, lemon and orange juice and water together. Stir into gelatin mixture. Cook and stir over medium heat just until mixture comes to a boil. Remove from heat and add saved grated peel.

Cool, stirring occasionally until partially set. 

 Beat egg whites until soft peaks form, slowly add the ¼ cup sugar and continue beating until stiff peaks form. Fold in gelatin mixture. It helps to lighten the egg whites with a small amount of the gelatin mixture before folding all of it in.

  Put into pie shell and chill till firm. Trim with shredded orange peel if desired.