Like a citrus cloud, this zesty lemon and orange-flavored chiffon pie practically floats it's so light and fluffy!

Citrus Chiffon Pie

1 (0.25-ounce) package unflavored gelatin
1/2 cup granulated sugar
1/8 teaspoon salt
4 large fresh egg yolks
1/2 cup lemon juice
1/2 cup orange juice
1/4 cup water
1/2 teaspoon grated lemon peel
1/2 teaspoon grated orange peel
4 large fresh egg whites*
1/3 cup granulated sugar
1 (9-inch) baked pie shell

1. Thoroughly mix unflavored gelatin, 1/2 cup sugar, and salt in a saucepan.
2. In a bowl beat together egg yolks, lemon juice, orange juice, and water; stir into the gelatin mixture. Cook and stir over medium heat just until the mixture comes to boiling. Remove from the heat and stir in grated lemon peel and grated orange peel. Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon.
3. In a seperate bowl beat egg whites until soft peaks form. Gradually add 1/3 cup sugar, beating to stiff peaks then fold into the gelatin mixture.
4. Spoon into baked pie shell and chill until firm.

Makes 8 servings.

*Note: Please exercise caution when using raw eggs that are uncooked in prepared food (see Food Safety). We suggest using a pasteurized egg white product for this recipe.