3/4 c. sugar
1 1/2 c. orange juice
3 egg yolks, slightly beaten
1 tbsp. lemon juice
3 tbsp. cornstarch
3 tbsp. butter
1 tbsp. orange rind, grated

Mix in a saucepan: the sugar, cornstarch and orange juice. Cook over moderate heat, stirring constantly until mixture thickens and comes to a boil. Slowly stir in the egg yolks and continue to cook for 1 minute longer. Remove from heat, add butter, lemon juice and orange rind and stir until smooth. Pour into a baked 9 or 10 inch pie shell, cover with meringue made from the 3 egg whites and bake until meringue is a delicate brown. Bake at 400 degrees for 8 to 10 minutes.

MERINGUE:

3 egg whites
1/4 tsp. cream of tartar
6 tbsp. sugar
1/2 tsp. flavoring (optional)

In a deep bowl, beat the egg whites with the cream of tartar until frothy. Gradually beat in the sugar a little at a time and continue beating until stiff and glossy. Pile the meringue onto the pie filling being sure to seal the meringue to the crust to prevent shrinking.