Lemon-Plus Pie


Orange and lemon flavors share honors in this make-ahead treat


  • Baked 9" pie shell
  • 1 envelope unflavored gelatin
  • ¼ c. cold water
  • 4 eggs, separated
  • ½ c. lemon juice
  • 3 tblsp. orange juice
  • ¾ c. sugar
  • ¼ tsp. salt
  • 1 tsp. grated lemon peel
  • c. sugar
  • c. heavy cream


  • Soften gelatin in water.
  • In top of double boiler, beat egg yolks until thick and lemon-colored. Add juices and mix well. Stir in sugar and salt. Cook over hot (not boiling) water until slightly thickened (about 10 minutes). Remove from heat; stir in lemon peel and gelatin. Chill until mixture begins to set (about 1 hour). Beat until smooth.
  • Beat egg whites until frothy. Gradually add ⅔ c. sugar, beating until glossy peaks are formed.
  • Whip cream and fold into egg whites. Then fold into thickened lemon mixture. Spoon into cool pie shell. Refrigerate several hours before serving.