Group Title: Citrus desserts and cookies
Title: Citrus pies and cakes
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 Material Information
Title: Citrus pies and cakes
Physical Description: Book
Publisher: University of Florida, Agricultural Extension Service,
 Record Information
Bibliographic ID: UF00067884
Volume ID: VID00005
Source Institution: University of Florida
Holding Location: University of Florida
Rights Management: All rights reserved by the source institution and holding location.
Resource Identifier: 03557754 - OCLC

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ar 233 May 1962

Pies and Cakes Made with Citrus
Pies and cakes made with citrus have long been favorites
with everyone, the standard ones being lemon meringue pie,
lemon ice box pie and lemon cheese cake. Here are many others
to add to the old favorites. Use them for variety. Included
is the "Key lime pie" everyone enjoys so much when in Florida.
Many people write back later seeking a recipe. The true Key
lime pie is made from a small yellow-green lime grown in the
Keys. Pick any of the recipes to make it. The pie is a Key lime
pie because of the lime used in it, not necessarily the method
of making it.
Key Lime Pie
4 eggs, separated % cup key lime juice
1 cup sugar 1 Key lime rind, grated fine
3 tablespoon gelatin % teaspoon salt
Beat egg yolks. Add 1/2 cup sugar, lime juice and salt. Cook
in double boiler until the mixture coats a spoon. Remove from
heat and add gelatin (which has been soaked in 1/2 cup cold
water) and rind. Mix well, chill, until the mixture begins to
thicken. Beat egg white with remaining sugar until they stand
in soft peaks. Fold whites into chilled mixture. Pour into a
9-inch baked pie crust or a crumb crust. Chill. Spread with
whipped cream just before serving.
Quick Key Lime Pie
3 egg yolks % cup Key lime juice
1 15-ounce can condensed
Break eggs lightly, then add condensed milk to the yolks and
beat again. Add lime juice and beat until smooth. Pour mix-
ture into a 9-inch baked pastry shell.* Top with meringue, and
bake in a slow oven until meringue is brown.
Beat whites of the 3 eggs until stiff but not dry. Add 1/3
cup sugar, beating constantly. Spread onto top of lime custard,
bake as directed above.
Lemon Chess Pie
1 9-inch pie crust, unbaked %. cup melted butter or oleo
2 cups sugar %' cup milk
2 tablespoons flour 4 teaspoons grated Florida
1 tablespoon cornmeal lemon rind
3 eggs %4 cup Florida lemon juice
A graham cracker pie shell may be used. The recipe will be found
on the cracker box.

Mix sugar, flour and cornmeal in large bowl. Beat in eggs,
add remainder of ingredients and mix well. Pour into crust.
Bake at 3750F. 35 to 45 minutes. Top will be golden brown.
Serves 6 to 8.

Orange Cream Pie with Buttermilk
2 medium eggs % teaspoon cream of tartar
1 cup sugar % cup orange juice (fresh or
2 tablespoons cornstarch frozen)
%a teaspoon salt % cup buttermilk
1 9-inch baked pie shell 4 tablespoons butter
Beat eggs well. Cream in mixed sugar and cornstarch, salt
and cream of tartar. Mix in orange juice and buttermilk. Cook
over hot water until thick. Add butter. Pour into baked 9-inch
pie shell. (Be sure pie shell and filling are both cold.) Chill.
Top with whipped cream flavored with 1 teaspoon grated orange

Orange Coconut Pie
1 baked deep 9-inch pastry % fresh coconut, coarsely
shell grated (or 1 cup frozen
1 15-ounce can sweetened coconut)
condensed milk Vs cup lime juice (2 limes)
1% cups orange sections and 4 eggs, separated
juice (3 oranges) 4 tablespoons sugar
Combine condensed milk, lime juice and orange juice and
fruit in a bowl. Stir until mixture thickens. Add 1 egg yolk
at a time, beating well after each addition. Stir coconut into
the mixture. Pour into cooled baked pastry shell.
Beat egg whites until almost stiff enough to hold a peak.
Add sugar gradually and continue beating until glossy but not
dry. Pile meringue lightly on pie filling. Sprinkle coconut on top.
Bake about 15 minutes at 325 F.

Orange Velvet Cream Pie
1 tablespoon unflavored gela- %a teaspoon salt
tin (1 envelope) 1 tablespoon grated orange
1% cups orange juice, frozen rind
or fresh 2 tablespoons lemon juice
% cup sugar 1 cup heavy cream, whipped
1 tablespoon flour 1 9-inch baked pie shell
Soften gelatin in 3/4 cup chilled orange juice. Blend sugar,
flour and salt. Add orange juice-gelatin mixture. Place over
medium heat. Stir constantly until mixture is thickened. Re-
move from heat; add orange rind, lemon juice and remaining
1/2 cup orange juice. Chill until mixture is slightly thicker than

an unbeaten egg white. Beat until fluffy. Fold into whipp
cream. Turn into baked pie shell or crumb crust and chill un
firm. Top with orange sections, garnish with more whipp
cream, if desired.
Grapefruit Chiffon Pie
2 eggs 1% tablespoons plain gelatin
1 cup grapefruit juice % cup water
1 cup sugar 1 cup chilled evaporated m
2 tablespoons lime or lemon 1 9-inch pastry or crumb cri
Beat eggs. Blend in grapefruit juice and sugar gradual]
Add lime juice to egg yolks. Cook over medium heat, stirrii
constantly until thick. Remove from heat. Dissolve gelatin
cold water. Add to hot mixture. Chill until it begins to thicke
then whip until fluffy. Whip chilled evaporated milk. Fold in
chilled pie mixtures. Pour into baked pie shell. Chill until fin
Garnish with pink grapefruit sections if available.

Frozen Citrus Pie
1 9-inch graham cracker %4 cup sugar
crumb crust 1 6-ounce can frozen citrus
2 eggs, separated juice concentrate (lime,
1 15-ounce can sweetened tangerine,* lemon or
condensed milk orange, undiluted)
Turn temperature control up on freezer. Beat egg yolks uni
thick. Stir in condensed milk. Add undiluted citrus juice co
centrate. Mix well. Beat egg whites stiff. Add sugar and be;
until glossy. Fold gently into the milk mixture. Pour into co
crust. Sprinkle top with few cracker crumbs if using crun
crust. Freeze until firm. Serves 6 to 8.

Grapefruit Cream Cake
2% cups sifted all purpose flour 1 tablespoon grated grape-
2% teaspoons double action fruit rind
baking powder % teaspoon grated lemon ri
teaspoon salt 3 eggs, unbeaten
% cup shortening % cup grapefruit juice
1% cups sugar % cup' water
Sift together flour, baking powder and salt. Cream togeth
shortening, sugar and grated grapefruit and lemon rind. Be
in eggs one at a time. Add flour mixture in three portion
alternately with grapefruit juice and water in two portion
Beat batter 1/2 minute. Turn into 2 well-greased, lightly floure
round 9-inch cake pans. Bake in a moderate oven, 3500F.,
minutes or until done. Turn out on wire rack to cool. Who
When using tangerine concentrate, add 2 tablespoons lime or len

cool, spread Grapefruit Cream filling between layers. Frost
with Seven Minute Frosting.
Grapefruit Cream Filling
% cup sugar 1 tablespoon margarine
2 tablespoons cornstarch 1 egg yolk
%4 teaspoon salt 1 tablespoon grated grape-
% cup fresh grapefruit juice fruit rind
Combine sugar, cornstarch and salt. Blend in grapefruit
juice. Cook over medium heat, stirring constantly, or over hot
water until mixture is very thick. Add remaining ingredients.
Cook over low heat 5 minutes, stirring. Cool. Spread between
cool layers. Frost cake with Seven Minute Frosting.
Sour Cream Orange Cake
% cup butter 2 cups sifted cake flour
1 cup sugar % teaspoon soda
2 eggs 1 cup sour cream
2 tablespoons grated orange
Cream butter, add sugar. Beat well. Add eggs one at a
time, beat after each addition. Add orange rind to sour cream.
Sift flour and soda together. Add to egg mixture alternately
with sour cream, beginning and ending with flour. Pour into
greased tube pan. Bake at 350F. for 40 minutes. Serve warm,
plain or with ice cream.
Orange Chiffon Cake
21% cups sifted cake flour % cup salad oil
1% cups sugar 5 egg yolks
3 teaspoon baking powder % cup orange juice
1 teaspoon salt Grated rind of 2 oranges
1 cup egg whites (6 to 7) % teaspoon cream of tartar
Measure and sift flour, sugar, salt and baking powder to-
gether. Make a well in center and add cooking oil, unbeaten
egg yolks, orange juice and rind. Beat well. Whip egg whites
with cream of tartar until very stiff. Pour cake mixture grad-
ually over whites, folding gently together until just blended.
Do not beat. Bake in ungreased tube pan at 3250F. for 50 min-
utes, then at 3500F. for 10 minutes. Invert over bottle to cool.
When cool remove from pan and ice with Orange Butter Icing,
if desired; however, it is delicious served plain.
Orange Butter Icing
Y cup butter (soft) Grated rind of one orange
2 cups confectioners' sugar 2 tablespoons orange juice
Sift sugar. Add butter and blend. Stir in orange rind and
orange juice. If fresh oranges are not available, substitute for
rind and juice 2 tablespoons of undiluted orange juice concentrate.

Orange Coconut Cake
1 cup shortening 3 cups sifted cake flour
2 cups sugar 21/ teaspoons baking powde
4 egg whites % teaspoon salt
1 teaspoon grated orange rind 1 cup milk
Cream shortening, add sugar. Beat well. Add egg whit
one at a time; beating after addition. Add orange rind. Sift (
ingredients together. Add % to egg mixture, blend in. A
half of milk, then another 1/ of dry ingredients. Blend. A
rest of milk and then last of dry ingredients. Mix well, but
not over-mix. Divide into two 9-inch layer pans. Bake
375 F. for 25 minutes. Turn out and cool. Fill with oral
filling, frost with Seven Minute Frosting,* and cover generous
with fresh or frozen grated coconut.
Orange Filling
4 cup cake flour %2 cup orange juice
% cup sugar Grated rind of one oran
% teaspoon salt 2 tablespoons lime or lem
2 tablespoons water juice
2 egg yolks, beaten 1 tablespoon butter
Mix flour, sugar, salt. Add water. Stir to blend. Add oral
juice, rind, lemon juice and beaten egg yolks. Cook until thi
Ada butter. Cool and use as filling.
Orange Refrigerator Cake
1 9-inch angel food cake 2 cups whipping cream
4 medium oranges, sectioned 1 cup chopped nuts or shi
2 tablespoons sugar ded coconut
Drain sections and cut in small pieces. Add the sugar. W1
cream until stiff, fold in orange sections, nuts or coconut. Sl
cake in two layers. Spread half of mixture on layer. Top w
other layer and spread remainder of cream mixture on t
Garnish with thinly sliced oranges. Chill until served.

Florida Lemon Cheese Cake
3 egg yolks 2 tablespoons flour
% cup sugar 1 cup water
% teaspoon salt 2 tablespoons grated Flor
1% cup Florida lemon juice lemon rind
Mix flour, sugar and salt. Add water, mix well. Beat E
yolks and add lemon juice and rind. Stir into flour mixtu
Place over boiling water and cook until thick and clear looki:
Spread half of this between layers of a favorite 2-layer wh
cake. Spread remainder on top of cake. Make a Seven Min
If you prefer, frost cake with a meringue made from 3 egg wl
and % cup sugar. Bake at 350F. until golden brown.

ng, flavor with lemon extract, and frost cake. Garnish with
ry thin slices of lemon, if desired.

Florida Orange Roll

3 eggs 1% teaspoons baking powder
1 cup sugar 1% teaspoon salt
6 tablespoons orange juice confectioners' sugar
1 cup sifted cake flour

Beat eggs until thick and lemon-colored; beat in sugar grad-
Ily. Blend in orange juice. Sift together flour, baking powder
d salt; fold in. Line shallow pan, 10 x 15 inches, with wax
per, having the paper extend 1 inch beyond edge of pan. Turn
tter into pan; bake in moderate oven (3750F.) 20 minutes.
It confectioners' sugar on brown wrapping paper or a clean
;h towel, 3 inches larger than the pan. Turn cake out on this;
nove waxed paper. Spread with Orange Filling and roll up
e a jelly roll. Yield: 10 1-inch slices.

orida Orange Filling
% cup sugar 1 egg, slightly beaten
3 tablespoons cornstarch 1 tablespoon butter or mar-
14 teaspoon salt garine
1% cups orange juioe (fresh
or frozen)
Combine sugar, cornstarch and salt in top of double boiler.
end in orange juice and beaten egg. Mix thoroughly. Cook
er direct heat and stir constantly until mixture thickens.
ace over boiling water; cook 10 minutes longer, stirring con-
intly. Add butter. Remove from heat. Cool.


[letin, Florida's Favorite Recipes for Citrus Fruits, written by Florida
Agricultural Extension Service, printed by Florida Citrus Com-
irce: Bulletin 167, Using Florida Citrus Fruits, 1958. Agricultural Ex-
tension Service, Gainesville, Florida.

(Acts of May 8 and June 30, 1914)
Agricultural Extension Service. University of Florida,
Florida State University and United States Department of Agriculture, Cooperating
M. O. Watkins, Director

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