ORANGE MERINGUE PIE

1 cup sugar
5 tablespoons cornstarch
1/4 teaspoon salt
1 tablespoon grated Sunkist orange peel
2 cups Sunkist orange juice
3 egg yolks
1 tablespoon butter
2 tablespoons Sunkist lemon juice
Orange Pastry Shell (recipe follows)
FOR THE MERINGUE:
3 egg whites
6 tablespoons sugar

Mix sugar, cornstarch, salt and grated peel orange juice in top part of double boiler and cook over boiling water about 15 minutes, or until thickened, stirring frequently.

Stir in beaten egg yolks and cook 2 minutes. Remove from heat.

Add butter and lemon juice. Cool slightly. Pour into baked 9 inch Orange Pastry Shell.

Cover with meringue made by beating 3 egg whites until frothy, and gradually beating in the 6 tablespoons sugar.

Place in moderate oven (325 degrees F) about 15 minutes, or until delicately browned.

ORANGE PASTRY

1 1/2 cups sifted flour
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon grated Sunkist orange peel
1/2 cup shortening
1/4 cup Sunkist orange juice (about)

Sift dry ingredients and add orange peel. Cut in shortening, until pieces are about the size of small peas. Add orange juice a small amount at a time, mixing lightly with fork only enough to make the particles hold together. Continue until all ingredients are mixed and there are neither sticky nor crumbly portions. Handle as little as possible. Wrap in waxed paper and chill thoroughly.

Roll out on lightly floured board. Fit into 9 inch pie plate, prick bottom and sides; or fit second pie plate inside on crust to hold crust in shape.

Bake in hot oven (450 degrees F.) 15 minutes, or until browned.

Makes 1 (9-inch) pie
From: Recipelink.com
Source: Recipe booklet: Sunkist Orange Recipes for Year-round Freshness, California Fruit Growers Exchange, 1940