Citrus Chiffon Pie -

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

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. Source: Better Homes & Gardens Dessert Cookbook.