Citrus Chiffon Pie

Preparation info
  • 6 to 8

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 envelope unflavored gelatin
  • ½ cup cold water
  • ¼ teaspoon

Method

  1. Sprinkle the gelatin on the cold water in the top part of a double boiler. Add the salt and egg yolks; mix well.

  2. Place over boiling water and cook, stirring constantly, for three to five minutes, until the mixture thickens slightly and the gelatin dissolves.

  3. Remove from the heat. Add the fruit-juice concentrate and chill, stirring occasi