• 2 eggs, separated 
• 1/2 cup orange juice 
• 1 teaspoon lemon juice 
• 1/2 teaspoon grated lemon rind 
• 1/2 teaspoon grated orange rind 
• 1/3 cup sugar 
• pinch salt 
• 1/2 teaspoon vanilla extract 

Beat egg yolks. 
Combine juices and rinds with sugar and egg yolks, and stir over low heat until slightly thickened. 
Remove pan from the heat, and cool slightly. 
Beat egg whites and salt until stiff; add vanilla. 
Then fold in sauce mixture. 
Maybe served hot or cold. 
  

Yield: about 1 1/2 cups.