Talbott Tavern, Bardstown, KY 3/4 c. sugar 1/2 c. flour 1/4 tsp. salt 1 1/4 c. water 2 egg yolks 1/2 c. orange juice 1 tbsp. grated orange rind 2 tbsp. lemon juice, fresh, frozen or canned

MERINGUE:

2 egg whites
1/2 c. sugar
2 tbsp. water

While pie shell bakes, mix sugar, flour, salt in top of double boiler. Stir in water smoothly and cook over direct heat for 5 minutes. Stir constantly. Beat egg yolks slightly, mix with filling gradually and cook over boiling water about 5 minutes longer or until very thick. Remove from heat, add both fruit juices and orange rind. Chill and pour into cool baked pie shell.

TO MAKE MERINGUE: Mix egg whites, sugar, water in top of double boiler. Beat with rotary beater until thoroughly mixed, place over boiling water and cook 1 minute, beating constantly. Remove from heat and continue beating until meringue stands in peaks. Pile over pie filling lightly and decorate with orange sections and coconut, if you like.