Citrus Chiffon Pie



INGREDIENTS:

1 ea Envelope unflavored gelatin

1/2 c  Sugar

1 x  Dash salt

4 ea Egg yolks

1/2 c  Lemon juice

1/2 c  Orange juice

1/4 c  Water

1/2 t  Lemon peel, grated

1/2 t  Orange peel, grated

4 ea Egg whites

1/3 c  Sugar

1 ea 9-in baked pastry shell

DIRECTIONS:

1. 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.



Citrus Chiffon Pie