Ingredients

• 1 pre-baked pie crust

• FILLING

• 1 cup sugar

• 1/4 cup cornstarch

• 1/4 teaspoon salt

• 1 cup orange juice

• 1/2 cup water

• 3 large egg yolks, well beaten

• 2 tablespoons lime juice or 1 tsp citric acid

• 4 teaspoons grated orange zest

• 1 tablespoon butter

• MERINGUE:

• 3 large egg whites

• 1/8 teaspoon cream of tartar

• 6 tablespoons sugar

Directions

1. Blind bake pie crust at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack.

2. For filling, combine the sugar, cornstarch and salt in a saucepan. Whisk in orange juice and water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in the lime juice, orange zest and butter. Pour hot filling into pie crust.

3. For the meringue, beat egg whites in a bowl until foamy. add cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread evenly over hot filling, sealing edges to crust.

4. Bake at 350° for 12-15 minutes or until golden. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before serving. Refrigerate leftovers.