1 env. unflavored gelatin
3/4 c. sugar
Dash salt
1 c. hot water
3 eggs, separated
1 (6 oz.) size frozen orange juice concentrate
3 tbsp. lemon juice
9-10" pastry shell
1 c. whipping cream

Double boiler - mix gelatin and 1/2 cup sugar and salt. Stir in hot water and cook over boiling water; stir until gelatin dissolves. Beat egg yolks slightly; stir in gelatin mix. Return to double boiler. Cook, stir until mix coats spoon. Remove from heat and stir in orange juice concentrate and lemon juice. Chill until starts to congeal.

Beat egg whites stiff. Gradually beat in last 1/4 cup sugar. Combine 2 mixtures and spoon into pastry shell. Chill. Top with whipped cream. Delicious!