Ingredients
Pastry for single-crust pie (9 inches)1 cup sugar5 tablespoons cornstarch1/2 teaspoon salt1 cup water1 cup orange juice4 large egg yolks1/2 cup lemon juice2 tablespoons butter1 teaspoon grated lemon zest1 teaspoon grated orange zestMERINGUE:4 large egg whites1 teaspoon vanilla extract1/4 teaspoon cream of tartar1/2 cup sugar
Preparation
Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
Bake until bottom is lightly browned, 8-10 minutes. Remove foil and weights; bake until golden brown, 5-8 minutes longer. Cool on a wire rack. Reduce oven temperature to 350°.
Meanwhile, in a large saucepan, mix sugar, cornstarch and salt. Whisk in water and orange juice. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer (mixture will be thick). Remove from heat.
In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Gently stir in lemon juice, butter, and lemon and orange zests.
For meringue, in a large bowl, beat egg whites with vanilla and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form.
Transfer hot filling to crust. Spread meringue over filling, sealing to edge of crust; swirl top with the back of a spoon.
Bake until meringue is golden brown, 13-16 minutes. Cool on a wire rack 1 hour. Chill 3 hours before serving. Refrigerate leftovers.
