Sherrybeth's Orange Meringue Pie

• (9 inch) pie shells, which you have baked until lightly brown↗1
• FILLING INGREDIENTS
• sugar↗1 cup
• cornstarch↗4 tablespoons
• orange juice (not concentrate)↗1 1⁄3 cups
• large egg yolks↗2
• butter↗2 tablespoons
• MERINGUE INGREDIENTS
• egg whites↗2
• cream of tartar↗1⁄2 teaspoon
• sugar↗5 tablespoons

Step-by-step instructions

1. 1

   In saucepan, mix sugar and cornstarch.

2. 2

   Gradually add orange juice, while heating over medium heat.

3. 3

   Stir until thickened. Boil one minute.

4. 4

   Take 1 cup of hot mixture and mix with egg yolks.

5. 5

   Return the egg yolk and sugar mixture to saucepan.

6. 6

   Stir well and boil one more minute, stirring constantly.

7. 7

   Blend in butter and pour into pie shell.

8. 8

   Meringue: Beat egg whites and cream of tartar with electric mixer until frothy. Add sugar, one Tbsp at a time until meringue is thick and has a glossy appearance.

9. 9

   Spoon meringue on top of pie and bake for 10 minutes at 375°.

10. 10

    Allow to cool to room temperature and serve or if you would like it cold, refrigerate for 4 hours before serving.