1/4 ounce Granulated gelatin
5 fluid ounces Water
7 ounces Granulated sugar
3 fluid ounces Fresh lime juice
1 tablespoon Lime zest
4 Egg yolks
4 Egg whites
Servings: 8
1. Bloom the granulated gelatin in 1 fluid ounce (30 milliliters) of the water.
2. Combine 4 ounces (120 grams) of the sugar, the remaining water, lime juice, zest and egg yolks in a bowl over a pan of simmering water.
3. Whisk the egg-and-lime mixture together vigorously until it begins to thicken. Melt the gelatin then add it to the egg-and-lime mixture. Continue whipping until very thick and foamy.
4. Remove from the heat, cover and refrigerate until cool and as thick as whipping cream.
5. Meanwhile, whip the egg whites to soft peaks. Whip in the remaining sugar and continue whipping until stiff but not dry.
6. Fold the whipped egg whites into the egg-and-lime mixture. Pour into a prepared pie crust or serving dishes and chill for several hours, until firm.
7. Yield: 1 Pie, 10 In.
Yield: 1 Pie
Notes: Variations:
Lemon Chiffon -- Substitute lemon juice and lemon zest for the lime juice and zest.
Orange Chiffon -- Substitute orange juice for the lime juice and for 4 fluid ounces (120 milliliters) of the water. Substitute orange zest for the lime zest. Reduce the amount of sugar in the egg yolk mixture to 1 ounce (30 grams).
5 fluid ounces Water
7 ounces Granulated sugar
3 fluid ounces Fresh lime juice
1 tablespoon Lime zest
4 Egg yolks
4 Egg whites
Servings: 8
1. Bloom the granulated gelatin in 1 fluid ounce (30 milliliters) of the water.
2. Combine 4 ounces (120 grams) of the sugar, the remaining water, lime juice, zest and egg yolks in a bowl over a pan of simmering water.
3. Whisk the egg-and-lime mixture together vigorously until it begins to thicken. Melt the gelatin then add it to the egg-and-lime mixture. Continue whipping until very thick and foamy.
4. Remove from the heat, cover and refrigerate until cool and as thick as whipping cream.
5. Meanwhile, whip the egg whites to soft peaks. Whip in the remaining sugar and continue whipping until stiff but not dry.
6. Fold the whipped egg whites into the egg-and-lime mixture. Pour into a prepared pie crust or serving dishes and chill for several hours, until firm.
7. Yield: 1 Pie, 10 In.
Yield: 1 Pie
Notes: Variations:
Lemon Chiffon -- Substitute lemon juice and lemon zest for the lime juice and zest.
Orange Chiffon -- Substitute orange juice for the lime juice and for 4 fluid ounces (120 milliliters) of the water. Substitute orange zest for the lime zest. Reduce the amount of sugar in the egg yolk mixture to 1 ounce (30 grams).
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