3 c. apricot nectar
2 pkgs. unflavored gelatine
1/4 c. sugar
Lemon or orange rind
4 eggs, separated
9 inch pie shell or crumb shell, baked and cooled
1/2 tsp. almond extract

Bring 2 1/2 cups nectar to boil; dissolve gelatine in remaining 1/2 cup nectar. Pour dissolved gelatine into boiling nectar, stirring well. Remove from stove, pour slowly over blended yolks. Chill until mixture mounds slightly when dropped from spoon. Beat egg whites until almost stiff; slowly beat in 1/4 cup sugar. Gently fold into chilled gelatine mixture and add grated rind and almond extract. Pour into cooled crust and chill several hours. Top with whipped cream.