Chiffon Citrus Pie

Très Chic lived up to its name. Breezy, sheer drapery adorned the restaurant’s windows, and the soft light emitted by the table lamps gave each white-clothed table its own glow. My date and I were seated at a quiet table for two. He’s so good at ordering wine! He is a wine importer, after all. I usually choose the wine with the friendliest-sounding name, or just tell the server whether I want white or red. But Quince perused the whole wine list, knew how to pronounce the Italian and French names, and ordered one that, to me, sounded like something right out of a Cary Grant film.

Quince definitely knows his way around an upscale restaurant. I let him order for me, since he knew all the French words on the menu. As I sipped my wine, I swooned over his British accent. He told me all about living in London and growing up in rural England. He’s a serious young man, with much ambition and, from what I gather, deep pockets. Any lady would say that doesn’t matter, but we all secretly want a man who can provide financial security. How else are we women supposed to adorn ourselves with the accoutrements necessary for working life these days? A working woman does not equal a frumpy woman.

Anyway, Quince and I got along swimmingly. It was a typical first date; we talked about our jobs and where we’re from and preferences in film and music. On a first date a girl should be lively but not too talkative, and show only enough to keep him interested. On the first date a girl should be agreeable. After that, she may express her opinions as she likes. I felt I was successful in this, and he asked me out for a second date next week.

Overall, the date went rather well, and he didn’t even try anything fresh. When the date was over, he walked me to the train station like a gentleman should.

When I got home, I made this recipe for Chiffon Citrus Pie. I felt it was the right thing to make after a date, due to the delicacy of the custard and meringue. If you don’t get both parts exactly right, the recipe will fail when you mix them together, just like if both people aren’t secure in themselves, they won’t make a successful coupling. The pie is absolutely delicious, too! I used lemon jello and lemon zest, but you can also use orange or lime. I would add more butter to the crust than the recipe calls for: mine was a tad too crumbly. The pie comes out so light and has a slightly sweet, slightly sour flavor that just makes you want more!

Editor’s Note: This pie is damn tasty. I strongly recommend making this one!

Crumb Crust

From Joys of Jell-O

“A versatile crust for pies–use your favorite cookies for the crumbs.”

1 1/3 cups fine crumbs*
1/4 cup sugar
1/4 cup softened butter or margarine

*Use graham crackers, vanilla wafers, zwieback, chocolate wafers, gingersnaps, or shortbread cookies.

Combine ingredients and mix well. Press firmly with back of spoon over bottom and sides of pan a 9-inch pie pan or bottom a 8-inch square pan. Chill at least 1 hour, or bake in moderate oven (375F)) 8 minutes and cool before filling. Fill with chiffon, cream, or ice cream fillings.

Chiffon Citrus Pie

From Joys of Jell-O

“Light, refreshing, and delicious–a pie that’s a delight to serve.”

3 egg yolks, slightly beaten
1 1/2 cups water
1/2 cup sugar
1 package (3 oz.) Jell-O Lemon, Lime, or Orange Gelatin
3 tablespoons lemon or lime juice
1 1/2 teaspoons grate lemon or lime rind
3 egg whites
Dash of salt
9-inch Crumb Crust

Combine egg yolks, 1 cup water, and 1/4 cup sugar in saucepan. Cook over low heat until mixture comes to a boil, stirring constantly. Remove from heat. Add Jell-O Gelatin and stir until dissolved. Add 1/2 cup water and the lemon juice and rind. Chill until slightly thickened.
Beat egg whites and salt until foamy. Add 1/4 cup sugar, 2 tablespoons at a time, beating after each addition until blended. Then beat until mixture will stand up in stiff peaks. Beat gelatin mixture slightly. Fold into meringue and again beat mixture very slightly. Pour into the Crumb Crust. Chill until firm.