PREP TIME
--
minutes
TOTAL TIME
--
minutes
SERVINGS
--
servings
PREP TIME
--
minutes
TOTAL TIME
--
minutes
SERVINGS
--
servings
1 1/2
cups sugar
1/3
cup cornstarch
1/4
tsp salt
1 1/2
cups water
4
egg yolks, lightly beaten
1/4
cup fresh orange juice
2
tblsp grated orange peel
2
tblsp butter
1
baked 9 inch pie shell
4
egg whites, room temperature
1/4
tsp cream of tartar
1/2
cup sugar
2
tblsp Curacao
Preheat oven to 400. Combine sugar, cornstarch and salt in small saucepan. Gradually add water, stirring until smooth. Place over medium heat and bring to boil, stirring constantly. Immediately pour half of hot sugar mixture into beaten yolks, whisking rapidly. Pour yolk mixture back into saucepan and blend thoroughly. Place over medium heat and bring to boil, stirring constantly. Boil 1 minute. Remove from heat. Stir in orange juice, grated peel and butter. Pour mixture into prepared pie shell. Combine whites and cream of tartar in large bowl of electric mixer and beat until soft peaks form. Gradually beat in sugar 2 tablespoons at a time, beating well after each addition. Continue beating until whites are stiff but not dry. Fold in Curacao. Spread meringue over pie filling, sealing carefully to edges of crust. Bake until meringue is just golden, about 9 minutes. Cool on rack at least 1 hour before slicing and serving.