9 inch meringue pie shell
4 egg yolks
1 whole egg
2/3 c. sugar
1/4 c. orange juice concentrate
1 tbsp. lemon juice
1 c. heavy cream, whipped

Beat egg yolks and whole egg until thick and lemon-colored. Beat in sugar, concentrate orange juice and lemon juice. Cook over simmering water, stirring constantly until thick. It should be thick enough to mound slightly when dropped from a spoon. Fold whipped cream into cold orange mixture. Pile into meringue pie shell. Chill at least 1 1/2 hours or overnight.