Guava Chiffon Pie
|Guavas||2 Cup (32 tbs), pared and thinly sliced|
|Lemon juice||2 Tablespoon|
|Unflavored gelatin||1⁄4 Ounce (1 Envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Eggs||4 , separated|
|Lime juice||2 Tablespoon|
|Cream of tartar||1⁄4 Teaspoon|
|Baked 9-inch pie shell||1|
Whirl guavas and lemon juice in a food processor or blender until smoothly pureed; you should have 1 cup.
Sprinkle gelatin over cold water and let soften for 5 minutes.
Meanwhile, in the top of a double boiler, combine guava puree, 1/2 cup of the sugar, and egg yolks.
Beat with a rotary beater until frothy Place over simmering water; cook, stirring, until mixture is thickened (about 7 minutes).
Remove from heat.
Add gelatin mixture and stir until dissolved; stir in lime juice.
Cover and refrigerate until thick and syrupy.
In a large bowl, combine egg whites, salt, and cream of tartar.
Beat until mixture holds soft peaks.
Gradually beat in remaining 1/4 cup sugar until mixture holds stiff peaks.
Fold thickened guava mixture into meringue until blended.
Spoon mixture evenly into pie shell.
Refrigerate, uncovered, until filling is set (about 3 hours).