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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup sugar |
1/4 cup cornstarch |
1/4 teaspoon salt |
1 cup orange juice |
1/2 cup water |
2 tablespoons lime juice |
3 eggs, separated |
rind of 1 orange, grated |
1 tablespoon butter or margarine |
1 baked (9-inch) graham cracker piecrust |
1/8 teaspoon cream of tartar |
1/4 cup plus 2 tablespoons sugar |
Directions:
1. Combine first 3 ingredients in top of a double boiler. Gradually add orange juice, water, lime juice, and egg yolks; stir until smooth. Cook over boiling water, stirring constantly, until thickened and smooth. Remove from heat; stir in orange rind and butter. Pour filling into graham cracker piecrust.
2. Beat egg whites (at room temperature) and cream of tartar until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue over hot filling, sealing to edge of pastry. Bake at 350° for 10 minutes or until meringue is golden brown. Cool to room temperature before serving.
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