1 baked 9-inch pie shell
1 env. unflavored gelatin
1/4 c. cold water
4 eggs, separated
1/2 c. lemon juice
3 tbsp. orange juice
3/4 c. sugar
1/4 tsp. salt
1 tsp. grated lemon peel
2/3 c. sugar
2/3 c. heavy cream

Soften gelatin in water in top of double boiler. Beat egg yolks until thick and lemon-colored. Add juices and mix well. Stir in sugar and salt. Cook over hot (not boiling) water until slightly thickened, about 10 minutes. Remove from heat; stir in lemon peel and gelatin. Chill until mixture begins to set, about 1 hour. Beat until smooth.

Beat egg whites until frothy. Gradually add 2/3 cup sugar, beating until glossy peaks form. Whip cream, fold into egg whites. Then fold into thickened lemon mixture. Spoon into cool pie shell. Refrigerate several hours before serving.