1 ea Envelope unflavored gelatin 1/4 c Water
1/2 c Sugar 1/2 t Lemon peel, grated
1 x Dash salt 1/2 t Orange peel, grated
4 ea Egg yolks 4 ea Egg whites
1/2 c Lemon juice 1/3 c Sugar
1/2 c Orange juice 1 ea 9-in baked pastry shell
Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat
together egg yolks, fruit juices, and water; stir into gelatin
mixture. Cook and stir over medium heat just till mixture comes to
boiling.
Remove from heat; stir in peels. Chill, stirring occasionally, till
mixture mounds slightly when dropped from a spoon. Beat egg whites
till soft peaks form. Gradually add 1/3 cup sugar, beating to stiff
peaks; fold in gelatin mixture. Pile into cooled baked pastry shell.
Chill till firm. Trim with whipped cream and thin orange slices cut
in fourths.
Yields
6 servings