Orange Meringue Pie
|Sugar||3⁄4 Cup (12 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Orange juice||1 1⁄2 Cup (24 tbs)|
|Slightly beaten egg yolks||2|
|Grated orange peel||1 Teaspoon|
|Baked 8 inch pastry shell||1|
|Sugar||1⁄4 Cup (4 tbs)|
In saucepan combine 3/4 cup sugar, cornstarch, and salt.
Slowly stir in juice.
Cook and stir till thickened and bubbly.
Cook 1 minute more; remove from heat.
Stir small amount of hot mixture into yolks; return to hot mixture.
Cook and stir 2 minutes more.
Stir in margarine and peel.
Pour into pastry shell.
Beat egg whites to soft peaks.
Slowly beat in 1/4 cup sugar to stiff peaks; spread over hot filling, sealing edges.
Bake at 400° for 7 to 9 minutes.
Cool on rack.