Ingredients Jump to Instructions ↓

  1. Baked pie shell - 9

  2. 3 Eggs - separated

  3. 1 cup 237ml Orange juice

  4. 3 tablespoons 45ml Lemon juice

  5. 1/4 cup 59ml Hot water

  6. 1 cup 198g / 7oz Sugar

  7. 5 tablespoons 75ml Cornstarch

Instructions Jump to Ingredients ↑

  1. This is from old handwritten cook book(journal) Combine all ingredients except the eggs in the top of a double boiler. Cook for 5-8 min's, or until smooth.

  2. Beat the egg yolks slightly and dilute gradually with some of the hot mixture. When eggs are thoroughly diluted and all danger of curdling is past, add them to the double boiler mixture, and cook and stir for about 5 minutes more.

  3. Cool the custard, then pour into baked pie shell.

  4. Top with fresh or canned orange segments. (If fresh be sure to remove all membrane from oranges.) Cover with a meringue made of the beaten egg whites, a pinch of salt and 6 tbs of sugar.

  5. Beat until stiff peaks.

  6. Bake in preheated oven 375F for 8-10 minutes or until Meringue is delicately brown.


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