Lemony Orange Cream
|Lemon pie filling||7 1⁄2 Ounce (1 Package)|
|Eggs||2 , lightly beaten|
|Orange juice||1⁄2 Cup (8 tbs)|
|Orange rind||2 Teaspoon, grated|
|Whipping cream||1⁄2 Pint|
Prepare lemon pie filling as directed on the package, except use the 2 whole eggs instead of egg yolks and replace 1/2 cup of liquid called for with the 1/2 cup orange juice.
Stir in grated orange rind.
Whip cream until stiff and fold into lemon-ora