Tante Gretel's Lemon-orange chiffon pieChristmas Baking with SusieJ

Measurements [metric]

  • 1 pre-baked pie crust in an 8-inch pie plate
  • Grated zest and juice of
  • Either:
    • 1 large lemon, zested and juiced
    • 1 1/2 medium lemons, zested and juiced
  • 1 orange, zested and juiced
  • 1 1/2 to 2 tsp of unflavored gelatin
  • 4 eggs, separated
  • 1/4 c sugar , for yolks
  • 1/4 tsp salt
  • 1/2 c sugar, for whites

Pre-bake the pie crust and allow to cool.

Sprinkle the gelatin in 2-3 Tbs. of the juice and let stand.

Mix the yolks, 1/4 c sugar, the remaining juice, salt, and grated zest in a sauce pan. Boil gently over a low flame, stirring constantly until it thickens enough to coat a spoon. It will be about 160 degrees F.

Remove the yolk mixture from the heat, and stir in the gelatin in the juice. Stir occasionally while whipping whites.

Beat whites until soft peaks form. Gradually beat in remaining 1/2 c sugar until stiff but not dry peaks form.

Fold whites into yolks. Pour filling into pie shell. Cool at least 4 hours in the refrigerator.

My grandmother didn't have a signature dish so much a two or three dozen things she baked really, really well. This is a favorite of both my cousin Lisa and my godfather Ernst. Unlike a meringue pie, there is no baking and later weeping, by the meringue and the baker.

Leftover filling makes a delicious pudding.

The best size is an 8-inch pie plate; for a 10-inch pie plate, make a batch and a half of filling.