Cool & Crisp Citrus Chiffon Pie - cooking recipe

Ingredients

1 envelope unflavored gelatin
1/4 cup water
1/2 cup sugar
1/2 teaspoon lemon, rind of, grated
1 dash salt
1/2 teaspoon orange rind, grated
4 egg yolks
4 egg whites
1/2 cup lemon juice
1/3 cup sugar
1/2 cup orange juice
1 9 in.baked pastry shell

Preparation

Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan.
Beat together egg yolks, fruit juices, and water; stir into gelatin mixture.
Cook and stir over medium heat just till mixture comes to boiling.
Remove from heat; stir in peels.
Chill, stirring occasionally, till mixture mounds slightly when dropped from a spoon.
Beat egg whites till soft peaks form.
Gradually add 1/3 cup sugar, beating to stiff peaks; fold in gelatin mixture.
Pile into cooled baked pastry shell.
Chill till firm.
Trim with whipped cream and thin orange slices cut in fourths.