Frosted Orange Pie

• 3/4 cup sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1-1/4 cups water
• 2 large egg yolks, lightly beaten
• 1/2 cup orange juice
• 2 tablespoons lemon juice
• 2 to 3 tablespoons grated orange zest
• 1/2 teaspoon grated lemon zest
• 1 pastry shell (9 inches), baked
• 1/2 cup sugar
• 2 large egg whites
• 2 tablespoons water
• 1/8 teaspoon cream of tartar
• 1/8 teaspoon salt
• 1/2 cup sweetened shredded coconut, toasted, optional

1. In a large saucepan, combine the sugar flour and salt. Stir in water 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 pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the juices and orange and lemon zest. Cool to room temperature without stirring.
2. Pour into pastry shell. Cool on a wire rack for 1 hour. Chill at least 3 hours.
3. In a large heavy saucepan, combine the sugar, egg whites, water, cream of tartar and salt over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160u0b0, about 8-10 minutes. Pour into the bowl of a heavy-duty stand mixer. Beat on high until frosting forms stiff peaks, about 7 minutes.
4. Spread over chilled pie. Just before serving, sprinkle with coconut. Store in the refrigerator.

sugar, allpurpose, salt, water, egg yolks, orange juice, lemon juice, orange zest, lemon zest, pastry shell, sugar, egg whites, water, cream of tartar, salt, coconut

Taken from www.tasteofhome.com/recipes/frosted-orange-pie/ (may not work)