Frosting:

1/2 c. sugar
2 egg whites
2 tbsp. water
1/8 tsp. cream of tartar
1/8 tsp. salt
1/2 c. flaked coconut, toasted (optional)

In a heavy saucepan or double boiler, combine sugar, egg whites, water, cream of tartar and salt. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°F, about 8 - 10 minutes. With a stand mixer, beat on high until frosting forms stiff peaks, about 7 minutes. Spread over chilled pie. Just before serving, sprinkle with coconut. Store in refrigerator.

Filling:

2 tbsp. lemon juice
1 pastry shell (9 inches), baked

In a saucepan, combine sugar, flour and salt; gradually add water. Cook and stir over medium-high heat for 2-3 minutes or until thickened and bubbly. Remove from heat. Gradually stir 1/2 C. into egg yolks; return all to pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in orange and lemon peel. Gently stir in juices. Pour into pastry shell. Cool on a wire rack for 1 hour. Chill at least 3 hours.