Orange meringue pie is even better than lemon meringue pie

• 1 (9 inch) unbaked pie dough

• 3/4 cup sugar

• 1/3 cup cornstarch

• 1 pinch salt

• 1 cup orange juice

• 1/2 cup lemon juice

• 1/4 cup water

• 4 eggs, separated

• 4 tablespoons butter or margarine, cut into pieces

• 2 teaspoons orange peel

• 1/2 cup diced orange segments

• 1/2 cup white sugar

• 1/4 teaspoon cream of tartar

Preheat the oven to 400 degrees F (205 degrees C). Cover the dough with aluminum foil and a layer of pie

weights or dried beans. Bake in the preheated oven for about 10 minutes, until the edge of the crust is golden

brown. Carefully remove the aluminum foil and weights. Bake for about 5 more minutes.

In a small saucepan, stir together 3/4 cup sugar, 1/3 cup cornstarch and salt.Add orange juice, lemon juice and

water. Add the egg yolks. Cook over medium heat, stirring frequently, until thick and bubbly, about 5 minutes.

Remove from heat and add butter and orange zest. If desired; Add diced orange pieces.Pour over the prepared

cake base, cover with plastic wrap and let cool.

When the pie filling has cooled to room temperature, preheat the oven and prepare the meringue. Preheat the

oven to 350 degrees F (175 degrees C). In a large glass or metal bowl, beat the egg whites until fluffy. Gradually

add 1/2 cup sugar and cream of tartar and continue beating until stiff peaks form.Raise the mixer or beat

upwards: the egg whites should form a sharp peak that holds its shape. Spread over the cake, making sure the

meringue completely covers the filling and reaches the edges of the cake base.

Bake in the preheated oven until the meringue topping is golden brown, about 15 minutes.

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