1/2 cup granulated sugar
1 (0.25-ounce) envelope unflavored gelatin
2 tablespoons lemon juice
2 teaspoons grated orange peel
1/2 cup orange juice
4 large fresh eggs, separated
1/2 teaspoon cream of tartar
1/4 cup granulated sugar
1 cup whipping cream, whipped
1 (9-inch) baked pie crust [RECIPE]
Stir together 1/2 cup sugar, gelatin, lemon juice and orange peel in medium saucepan. Add in orange juice and egg yolks and mix until blended. Cook over low heat, stirring constantly until gelatin is dissolved, about 5 minutes. Remove from heat. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon, 30 to 45 minutes.
In a large mixing bowl, beat egg whites with cream of tartar at high speed until foamy. Add 1/4 cup sugar, 1 tablespoon at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks.
Gently, but thoroughly, fold whipped cream along with chilled egg yolk mixture into egg whites. Spoon mixture into pre-baked pie shell. Chill until firm, at least 3 hours.
Makes 8 servings.