1 1/2 c. sugar
1/4 c. plus 2 tbsp. cornstarch
1/4 tsp. salt
1 1/2 tsp. fresh grated peel
3 c. fresh orange juice
2 egg yolks, well beaten
1/4 c. plus 2 tbsp. lemon juice
3 tbsp. butter
1 baked 9-inch pie shell

In 2-3 quart saucepan, mix sugar, salt and cornstarch. Use wire whisk, gradually blend in orange juice, then lemon juice until smooth. Add beaten yolks, blend thoroughly. Add butter, gradually bring mixture to dull boil. Stirring gently and constant with rubber spatula over medium to high heat, as mix thickens. Remove from heat, stir in grated peel. Pour in shell and let stand allowing thin film, cover with meringue.

MERINGUE:

Mix and beat until frothy 4 egg whites. Add 1/4 teaspoon cream of tartar. Beat high speed until peaks form. Reduce speed to medium, gradually add sugar until peaks form again.