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Tangy Bavarian Pie
Author/Submitted by:
Servings: 1
Categories:
Desserts
/
Fruits
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Pies & Pastries
Ingredients: 1
Envelope unflavored gelatin 3/4
c
Sugar, divided 1/4
ts
Salt 3
Eggs, separated 3/4
c
Milk 2
tb
Fresh lemon juice 1
t
Grated fresh lemon peel 1
t
Grated fresh tangerine peel 1
c
Diced tangerine sections 1/2
c
Heavy cream, whipped 1
Baked 9-inch pastry shell
Directions:
Mix gelatine, 1/2 cup sugar and salt in saucepan. Divide eggs; beat
egg yolks with milk and stir into gelatin mixture. Stir over low
heat until gelatin dissolves and mixture thickens slightly, about 5
minutes. Remove from heat and chill, stirring occasionally, until
thick enough to mound slightly when dropped from a spoon. Stir in
lemon juice, lemon peel, and tangerine peel. Peel tangerines and
separate into sections. Remove white stringy portion, seeds, and
membranes. Cut into small pieces. Add diced tangerine sections. Beat
egg whites until soft peaks form; gradually add remaining 1/4 cup
sugar and beat until stiff. Fold into tangerine mixture; fold in
whipped cream. Turn into baked pastry shell. Chill until set.
Garnish, if desired, with whipped cream and tangerine sections. Makes
6 to 8 servings.
Central Market Recipes
Austin, Texas
MM Format by John Hartman Austin, Texas
12 January 1997
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