Citrusy Meringue Pie

• 3/4 cup sugar
• 1/4 cup cornstarch
• 1-1/2 cups orange juice
• 3 egg yolks, lightly beaten
• 1 tablespoon butter
• 3 egg whites
• 6 tablespoons sugar
• 1 pastry shell (9 inches), baked
• Orange peel strips, optional

1. In a large 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 1/2 cup hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Stir in butter; keep warm.
2. In a small bowl, beat the egg whites on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, on high just until stiff peaks form and sugar is dissolved. Pour hot filling into pastry shell. Spread meringue over filling, sealing edges to crust.
3. Bake at 375u0b0 for 15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour.
4. Refrigerate for at least 3 hours before serving. Garnish with orange peel if desired. Refrigerate leftovers.

sugar, cornstarch, orange juice, egg yolks, butter, egg whites, sugar, pastry shell, peel strips

Taken from www.tasteofhome.com/recipes/citrusy-meringue-pie/ (may not work)