1 ENV. UNFLAVORED GELATIN
1/2 CUP SUGAR
DASH SALT
4 EGGS YOLKS
1/2 CUP ORANGE JICE
1/3 CUP LEMON JUICE
1/2 CUP WATER
1/2 TEASPOON GRATED ORANGE PEEL
1/4 TEASPOON GRATED LEMON PEEL
4 EGGS WHITES
1/3 CUP SUGAR
1 BAKED 9- INCH PASTRY SHELL

MIX TOGETER
IN SAUCE PAN THROUGHLY MIX GETALIN
1/2 CUP SUGAR, SALT

BEAT TOGETHER
EGG YOLKS, ORANGE JUICE, LEMON JUICE AND WATER;

STIR INTO GELATIN MIXTURE.

COOK AND STIR OVER MED HEAT JUST UNTIL MIXTURE COMES TO BOILING.

REMOVE FROM HEAT.

STIR IN ORANGE AND LEMON PEEL

CHILL

STIRRING OCCASIONALLY TILL MIXTURE MOUNDS SLIGHTLY WHEN SPOONED

BEAT EGG WHITES TILL SOFT PEAKS FORM.

GRADUALLY ADD THE 1/3 CUP SUGAR, BEATING TO STIFF PEAKS.

FOLD IN GELATION MIXTURE.

PILE INTO COOLED BAKED PASTRY SHELL.

CHILL TILL FIRM.

TRIM WITH DOLLOPS OF WHIPPED CREAM AND A SPRINKLE OF SHREDDED ORANGE PEEL.