3 egg whites
1/4 tsp. cream of tartar
1 c. sugar
1 pkg. lemon pudding
1/2 c. sugar
1/4 c. water
3 egg yolks
11 oz. can mandarin oranges, drained
1 tbsp. lemon juice
1 c. whipped cream

Beat egg whites and cream of tartar to soft peaks. Gradually add 1 cup sugar and beat until stiff. Spread on bottom and sides of well greased 9 inch pie plate. Bake at 275 degrees for 1 hour. Turn off heat and let dry in closed oven for 2 hours. Combine pudding, 1/2 cup sugar, water and blend in egg yolks. Drain oranges and save syrup. Add lemon juice and enough water to syrup to make 1 3/4 cup. Stir in pudding mixture. Cook over medium heat until boiling; remove from heat and cool completely. Whip cream with a little sugar. Fold half of whipped cream into pudding mixture with mandarin oranges. Save half of cream for topping of pie and hold a few oranges for decorating on top of whipped cream. Spoon into meringue shell and chill several hours. Before serving spread other half of whipped cream on top with a few oranges. Serves 6.