Apricot Chiffon Pie

1. 1

   Beat egg yolks until thick.

2. 2

   Gradually add sugar and beat well after each addition.

3. 3

   Add apricot puree, orange rind and lemon juice.

4. 4

   Cook on simmer, stirring constantly, until mixture thickens.

5. 5

   Cool slightly.

6. 6

   Beat egg whites until frothy.

7. 7

   Add salt and beat until stiff, but not dry.

8. 8

   Fold in fruit mixture.

9. 9

   Pour into baked shell and chill thoroughly.

10. 10

    The filling must be very cold to cut well.

* Per serving · 4 servings · Values may vary.

No additional tips available.