Old Talbott Tavern Orange Meringue Pie

• 3/4 cup sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1 1/4 cups water
• 2 eggs, separated
• 2 teaspoons grated orange rind
• 1/2 cup orange juice
• 2 tablespoons lemon juice
• 1 baked (9-inch) pastry shell or graham cracker piecrust
• 1/2 cup sugar
• Dash of salt
• 2 tablespoons water
• 1 orange, peeled, seeded, and separated into sections
• 1/2 cup flaked coconut

1. Combine 3/4 cup sugar, flour, and 1/2 teaspoon salt in top of a double boiler. Gradually add 1 1/2 cups water, stirring well. Place over boiling water, and cook, stirring constantly, until mixture thickens.
2. Beat egg yolks until thick and lemon colored. Gradually stir one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook over boiling water, stirring constantly, 5 minutes or until smooth and thickened.
3. Remove from heat. Stir in orange rind, orange juice, and lemon juice, mixing well. Spoon filling into pastry shell.
4. Combine egg whites, 1/2 cup sugar, dash of salt, and 2 tablespoons water in top of a double boiler; beat well. Place over boiling water. Beat at high speed of an electric mixer for 1 minute. Remove from heat; beat 1 minute or until soft peaks form. Spread meringue over filling, sealing to edge of pastry. Arrange orange sections over meringue; sprinkle with coconut. Chill.

sugar, allpurpose, salt, water, eggs, orange rind, orange juice, lemon juice, pastry shell, sugar, salt, water, orange, flaked coconut

Taken from www.myrecipes.com/recipe/old-talbott-tavern-orange-meringue-pie (may not work)