1
cup sugar (or 1/2 Cup sugar and 1/2 Cup Splenda)

1/4
teaspoon salt

3/4
cup milk (2% or fat-free okay)

3
egg yolks, slightly beaten

1
teaspoon orange rind, grated

1/2
teaspoon lemon peel, grated

3/4
cup orange juice, freshly squeezed (2 oranges)

1/4
cup lemon juice, freshly squeezed (1 lemon)

1
cup heavy whipping cream, whipped

1 (9
inch) pie crust, unbaked

In a saucepan combine the gelatin, sugar and salt. Stir in the milk and egg yolks.

Cook and stir constantly over medium heat until mixture thickens slightly, about 5 minutes. Remove from heat.
Stir in the grated peel and juices. Chill till partially set. Fold in whipped cream and put in pie shell. Chill until firm, at least 2 hours.
Makes 8 servings. Nice to grate some additional orange and lemon peel to sprinkle on top. Not much though. A sprig of mint looks good if you are decorating to show off at a church dinner.

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