2 cups water
2 teaspoons lemon juice
2 tablespoons distilled white vinegar
1 (1 ounce) package instant orange zest
1 cup chopped onion
2 teaspoons grated lemon zest
1 cup chopped celery
1 cup diced celery
1 cup diced cucumber
1 cup diced red bell pepper
1 cup diced green bell pepper
1 cup diced celery
2 eggs
1 teaspoon lemon extract
1/2 teaspoon orange extract
Preheat oven to 350 degrees F (175 degrees C).
In a gallon jug, combine water, lemon juice, vinegar, and orange zest. Bring to a boil and then boil for 5 minutes. Stir into the hot chili sauce mixture.
Transfer into a large plastic bag. Place in a large saucepan. Stir in orange zest and celery. Bring to a rolling boil over high heat. Boil for 2 minutes, stirring constantly. Reduce heat to low and stir in bell pepper and celery. Reduce heat to medium, and simmer for 5 minutes, stirring constantly. Transfer mixture to the plastic bag; shake vigorously to coat.
In a large glass or metal bowl, whip egg whites until foamy. Beat cream until stiff. Fold egg whites into cream. Gradually beat in lemon extract while whisking, then gently fold lemon cream over cream. Fold into saucepan.
Pour mixture into prepared pan. Place in preheated oven for about 40 minutes, or until lightly browned. Cool completely before storing in container or container.