Place pie crust into an 9" pie pan. Crimp the edges to create a decorative effect. Dock (poke) the dough all over with a fork. Freeze for about 20 minutes.
Preheat your oven to 350'F.
Blind bake the shell for about 15-20 minutes, or until the outer edges begin to turn color.
Remove from the oven and allow to cool for about 30 minutes.
In small bowl whisk together the yolks, lemon juice, orange juice and water until well combined.
In a sauce pan combine the gelatin, ½ cup of sugar, and a pinch of salt. Stir the citrus juice mixture into the gelatin mixture. Light the flame after combined. Cook over medium heat whisking constantly until mixture starts to boil or bubble at the edges.
Transfer to a bowl and stir in the lemon and orange zest. Chill in the refrigerator and stir every 5 minutes and do not let it set. This will take about 30-40 minutes or until it is the consistency of raw eggs.
Using a stand mixer beat the whites with a pinch of salt. Start adding the remaining ¼ cup of sugar. Continue to beat until the whites form soft peaks.
Fold the chilled citrus-egg yolk mixture into the beaten whites and combine thoroughly.
Pour into the cooled baked pie shell. Refrigerate for about 4-8 hours before serving.
Serve with a dollop of whipped cream if desired.