Orange Meringue Pie
Ingredients:
| 9- | inch pie crust, baked |
| 1 | cup orange juice |
| 1 | cup orange sections, cut into pieces |
| 2 | tablespoons grated orange rind |
| 1 | cup sugar |
| 5 | tablespoons cornstarch |
| 4 | egg yolks, beaten |
| 2 | tablespoons lemon juice |
| 2 | tablespoons butter |
| 4 | egg whites |
| ½ | teaspoon cream of tartar |
| 6 | tablespoons fine sugar |
Preheat oven to 350° F. Separate eggs, allowing whites to come to room temperature.
In a medium saucepan, combine orange juice, sections, grated rind, sugar, and cornstarch. Cook on low heat until clear.
Place egg yolks in a small bowl and gradually whisk in ½ cup of hot mixture. Whisk egg yolk mixture back into remaining orange mixture. Bring to a boil and continue to cook while strirring constantly until thick. Remove from heat and blend in butter and lemon juice. Pour filling into baked pie shell.
Sprinkle cream of tartar over the egg whites, and whip until foamy. Gradually add sugar and continue to whip just until stiff peaks form. While the pie filling is still hot, starting from the crust edge working inward, spread the meringue over the top, being sure to seal the crust edge.
Bake in preheated over for 10 minutes, or until meringue is golden brown.
Allow to cool at least 1 hour, and then refrigerate. Pie should chill at least 2 hours before serving so that the custard layer is set.