- 1 cup granulated sugar, divided
- 5 tablespoons cornstarch
- 1/2 teaspoon salt
- 1 cup water
- 2 teaspoons grated sour orange peel, or 1 teaspoon each grated lemon and orange peel
- 1 1/2 cups fresh sour orange juice, strained, or 1 cup orange juice and 1/2 cup lemon juice
- 4 egg yolks, beaten
- 2 tablespoons butter
- 9-inch baked pastry shell, homemade or purchased
- 4 egg whites
- 1 teaspoon vanilla
- 1/2 cup granulated sugar
With an electric mixer, beat together the remaining 1/2 cup of granulated sugar and the egg yolks until thicken and light in color. Beat in 1/2 cup of the hot juice mixture, then add all of the yolk mixture to the contents of the saucepan, stirring constantly. Stir over medium-low heat until thickened, but do not let the mixture boil. Remove from heat, stir in butter, and pour the filling into the pie shell. Let cool. Preheat the oven to 350°.
Meanwhile, make the meringue topping. Beat the egg whites and vanilla to soft peaks. Gradually beat in the sugar, beating until stiff peaks form and all the sugar has dissolved. Spread the meringue over the filling, touching the edge of the pie shell.
Bake for 15 minutes, until the meringue is golden brown and thoroughly cooked. Cool thoroughly before serving.