Beat egg yolks and whole egg until thick and lemon-colored. Beat in sugar, concentrated orange juice and lemon juice. Cook over simmering water, stirring constantly, until thick. It should be thick enough to mound slightly when dropped from spoon. Chill, stirring several times.
Fold whipped cream into cold orange mixture. Pile into Meringue Pie Shell. Chill at least 12 hours or overnight. Garnish at serving time, if desired, with spoonfuls of extra cream (½ c.), whipped.