Recipe - Citrus Chiffon Pie

1 Envelope unflavored gelatin
One half cup Sugar
Dash salt
4 Egg yolks
One half cup Lemon juice
One half cup Orange juice
One fourth cup Water
One half teaspoon Lemon peel, grated
One half teaspoon Orange peel, grated
4 Egg whites
1/3 cup Sugar
1 9in baked pastry shell

Thoroughly mix gelatin, One half 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.
Source: Better Homes & Gardens Dessert Cookbook.

Farm Journal's Pie Cookbook and file from Eagle's Nest "MMPies"

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pies2.zip