|Sugar||1 3⁄8 Cup (22 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Tangerine juice||1⁄3 Cup (5.33 tbs)|
|Grated tangerine rind||1 1⁄2 Teaspoon|
|Baked pie shell||1|
Combine 1/2 cup sugar, cornstarch and salt in double boiler; blend in water gradually.
Cook over boil- ing water, stirring constantly, until thickened; cook, covered, for 10 minutes longer, stirring occasionally.
Beat egg yolks and 1/2 cup sugar together; blend small amount of hot mixture into egg yolk mixture.
Stir yolk mixture into remaining hot mixture in double boiler; cook over boiling water for 2 minutes, stirring constantly.
Remove from heat; add margarine, juice and rind.
Pour into pie shell.
Beat egg whites and remaining sugar together until stiff peaks form; top filling with meringue.
Bake at 350 degrees for 20 minutes.
Calories 450 Calories from Fat 145
% Daily Value*
Total Fat 16 g24.9%
Saturated Fat 5.2 g26.1%
Trans Fat 0 g
Cholesterol 105.7 mg35.2%
Sodium 276.8 mg11.5%
Total Carbohydrates 73 g24.4%
Dietary Fiber 0.69 g2.7%
Sugars 47.3 g
Protein 4 g8.8%
Vitamin A 6.8% Vitamin C 9.7%
Calcium 2.2% Iron 5.1%
*Based on a 2000 Calorie diet