Apricot Chiffon Pie - cooking recipe

Ingredients

3 eggs, separated
1 c. sugar
1 c. apricot puree
1 baked (9-inch) pie shell
1 tsp. grated orange rind
1 Tbsp. lemon juice
1/4 tsp. salt

Preparation

Beat egg yolks until thick.
Gradually add sugar and beat well after each addition.
Add apricot puree, orange rind and lemon juice.
Cook on simmer, stirring constantly, until mixture thickens.
Cool slightly.
Beat egg whites until frothy.
Add salt and beat until stiff, but not dry.
Fold in fruit mixture.
Pour into baked shell and chill thoroughly.
The filling must be very cold to cut well.