Citrus Chiffon Pie

Directions

Thoroughly mix gelatin, ½ 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 until mixture comes to boiling.

Remove from heat; stir in peels.

Chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon.

Beat egg whites until soft peaks form.

Gradually add ⅓ cup sugar, beating to stiff peaks; fold in gelatin mixture.

Pile into cooled baked pastry shell. Chill until firm.

Trim with whipped cream and thin orange slices cut in fourths.