|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.