Pastry for two 1-crust 9-inch pies, prebaked for 5 minutes, and cooled 6 large eggs plus 2 egg yolks 1 c fresh lemon juice (5 to 6 lemons) 1/2 c fresh orange juice (1 large orange) 1 1/2 c sugar 1 c heavy cream 1 t vanilla extract 1/2 t grated lemon zest speck of salt Slowly beat together the eggs, lemon juice, orange juice, sugar, cream, vanilla, lemon zest, and salt until the mixture is combined but no bubbles or froth has formed. Pour the mixture into the baked shells and take 30 to 35 minutes or until the filling is deep golden on top. Cool thoroughly on a rack before serving. Recipe by Marcia Adams Makes 2 9-inch pies.
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