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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