High Citrus Pie
|Single crust pie pastry||1|
|Unflavored gelatin||1⁄4 Ounce (1 Envelope)|
|Finely shredded lemon peel||1⁄2 Teaspoon|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Finely shredded orange peel||1 Teaspoon (Set Aside)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Slightly beaten egg yolks||5|
|Sugar||1⁄3 Cup (5.33 tbs)|
Prepare and roll out pastry.
Line a 9-inch pie plate.
Trim to 1/2 inch beyond edge.
Flute edge; prick pastry.
Bake in 450°F oven for 10 to 12 minutes or till golden.
Cool on wire rack.
In saucepan combine 3/4 cup sugar, gelatin, and salt.
Stir in lemon juice, orange juice, water, and egg yolks.
Cook and stir just till mixture thickens slightly.
Remove from heat; stir in lemon and orange peels.
Chill till consistency of corn syrup, stirring occasionally.
Immediately beat egg whites to soft peaks.
Gradually add 1/3 cup sugar, beating to stiff peaks.
When gelatin is partially set (the consistency of unbeaten egg whites), fold in stiff-beaten egg whites.
Chill till mixture mounds when spooned.
Turn into baked pastry shell.
Chill several hours or overnight till set.
If desired, top with orange slices.
Cover and chill to store.