OCR Text |
Show Delightful Summer Dessert t it " , 4 I .J" Tf?' ! WWI 111 s " ,, ' ' . s j , ' , , Jr v' - " ' r " i k W (J Lime Chiffon Pie A light, delicate pie with the refreshing zip of fresh lime and tangy lemon. The delectable delect-able airiness of the filling is enhanced by the crisp, flaky shell which holds it. Don't miss this treat! Clip the recipe rec-ipe now. 1 tablespoon gelatin Vt cup cold water , 4 egg yolks, slightly beaten 1 cup sugar 18 teaspoon salt 13 cup lime juice 1 teaspoon grated lime rind teaspoon grated lemon rind 1 drop green coloring (optional) 4 egg whites 1 crispy pie shell Grated rind of one lime Soften gelatin in water. Combine egg yolks, y2 cup sugar, salt, lime juice, and rinds in top of double boiler and blend well. Cook over boiling boil-ing water until thick and foamy, beating constantly with rotary beater (about 5 minutes. Remove from heat. Mix well. Add green coloring. Cool until thick enough to mound slightly when dropped from spoon. Beat egg whites until stiff, but not dry. Add remaining cup sugar gradually, grad-ually, beating after each addition. addi-tion. Fold carefully into gelatin gela-tin mixture until well blended. Pile lightly in baked pie shell. Sprinkle lime rind in a solid 3-inch circle in center of filling. fill-ing. Chill several hours, or until un-til firm. Crispy Pie Shell Mix 1 cups sifted all-purpose flour and teaspoon salt. Measure Vz cup shortening. shorten-ing. Step 1 for Tenderness cut In about 23 of the shortening ' until as fine as meal. Step 2 for flakiness cut in remaining shortening to size of large peas. Sprinkle 2 tablespo6ns cold water over mixture. Mix thoroughly with fork into a dough. Form into- a smooth and round 'roll into circle a , little larger than pie pan. Fit pastry into 9-inch pie pan, patting pat-ting with piece of dough to exclude air. Trim pastry 1 inch larger than pan and turn back edge. , Flute rim. Prick shell all over with fork. Bake in very hot oven (450 F.) 10-15 10-15 minutes. |