Julie,

This recipe is from a back issue of Sunset. Hope it is what you are looking for.

Kumquat Meringue Pie

1 1/4 pounds (3 to 4 cups) kumquats
1 1/2 cups sugar
6 tablespoons cornstarch
1 1/2 cups water
4 large eggs, separated
3 tablespoons butter or margarine
1 baked pastry shell for a single-crust 9-inch pie
1/2 teaspoon vanilla

Rinse kumquats. Thinly slice 6 fruit, discarding seeds; set sliced fruit aside. Cut the rest of the fruit in half and squeeze (pinch between fingers) to extract juice. Pour juice through a fine strainer to measure; you should have 1/2 cup (if not, squeeze more kumquat halves. Discard seeds.

In a 2- to 3-quart pan, whisk 1 1/4 cups of the sugar with cornstarch to mix. Gradually whisk in kumquat juice and water, blending until smooth. Cook over medium-high heat, stirring, until mixture thickens and comes to a full boil.

In a small bowl, beat egg yolks to blend, then whisk into yolks about 1/2 cup of the hot filling. Pour yolk mixture back into pan. Cook,
stirring, over very low heat for 2 more minutes. Remove from heat and stir in sliced kumquats and butter; let cool slightly; then pour into pastry shell.

Beat whites at high speed in large bowl with electric mixer until frothy. Gradually add remaining 1/4 cup of sugar, 1 tablespoon at
a time (1/4 cup is 4 tablespoons), beating until whites will hold stiff, glossy peaks. Beat in vanilla.

Pile meringue onto filling. With a spatula, push meringue over filling and up against edge of pastry shell; use spatula to make decorative swirls in meringue.

Bake at 375 degrees F until meringue is tinged with gold, 5 to 7 minutes. Let cool at least 3 or up to 12 hours. Makes 8 or 9 servings.