With its billowy cloud of egg white chiffon and bright lemon and orange flavors, this light, creamy and refreshing pie is perfect all Summer long ~
Citrus Chiffon Pie
1 1/3 C vanilla wafer crumbs (from about 44 cookies, or about 6 oz.)
4 Tbsp. unsalted butter, melted
3/4 tsp. kosher salt
1 1/4-oz. envelope unflavored gelatin
1/2 C + 1/3 C sugar
4 Large eggs, separated
1/2 C orange juice
1/3 C fresh lemon juice (from 2 lemons)
1/2 tsp. grated lemon zest
1 tsp. grated orange zest
Heat oven to 325 degrees. In a medium bowl, combine the wafer crumbs, butter and 1/2 tsp. 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, 12-15 minutes. Transfer to a wire rack to cool completely.
In a medium saucepan, combine the gelatin, 1/2 C sugar and the remaining 1/4 tsp. salt. In a bowl, whisk together the egg yolks, orange and lemon juices and 1/4 C 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 C sugar, 1 Tbsp. 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.