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Ingredients:
- 1 (9-inch) unbaked pie crust
- 3/4 cup sugar
- 1/3 cup cornstarch
- 1 pinch salt
- 1 cup orange juice
- 1/2 cup lemon juice
- 1/4 cup water
- 4 eggs, separated
- 4 tablespoons butter or margarine, cut into pieces
- 2 teaspoons grated orange peel
- 1/2 cup diced orange slices
- 1/2 cup white sugar
- 1/4 teaspoon cream of tartar
Directions:
Preheat oven to 400 degrees F (205 degrees C). Cover crust with aluminum foil and a layer of pie weights or dried beans.
Bake in preheated oven until crust edges are golden, about 10 minutes. Carefully remove foil and weights; bake for another 5 minutes.
In a small saucepan, whisk together 3/4 cup sugar, 1/3 cup cornstarch, and salt. Combine orange juice, lemon juice, and water. Beat egg yolks.
Cook over medium heat, stirring frequently, until thick and foamy, about 5 minutes. Remove from heat and stir in butter and orange zest.
If desired, stir in diced orange slices. Pour mixture into prepared pie crust, cover with plastic wrap, and set aside to cool.
When pie filling has cooled to room temperature, preheat oven and prepare meringue. Preheat oven to 350°F (175°C).
In a large glass or metal bowl, beat egg whites until foamy. Gradually add 1/2 cup sugar and cream of tartar, continuing to beat until stiff peaks form.
Lift the whisk or whisk the egg whites straight up: the egg whites should form a stiff peak that holds its shape.
Spread the mixture over the pie, making sure the meringue completely covers the filling and reaches the edges of the pie crust.
Bake in the preheated oven until the meringue is golden brown, about 15 minutes.