Ingredients
1 cup sugar5 tablespoons cornstarch1-1/2 cups orange juice3 large egg yolks, lightly beaten2 large navel oranges, peeled, sectioned and finely chopped2 tablespoons butter1 tablespoon grated orange zest1 tablespoon lemon juice1 pastry shell (9 inches), bakedMERINGUE:3 large egg whites2 tablespoons sugar
Preparation
In a small saucepan, combine sugar and cornstarch. Stir in orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in the oranges, butter and orange zest. Gently stir in lemon juice. Pour into pastry shell.
In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 teaspoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
Bake at 350° for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
