Ingredients
1-1/2 cups graham cracker crumbs (about 24 squares)1/4 cup sugar1/3 cup butter, meltedFILLING:1 cup sugar1/4 cup cornstarch1/4 teaspoon salt1 cup orange juice1/2 cup water3 large egg yolks, well beaten2 tablespoons lime juice4 teaspoons grated orange zest1 tablespoon butterMERINGUE:3 large egg whites1/8 teaspoon cream of tartar6 tablespoons sugar
Preparation
In a large bowl, combine the cracker crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack.
For filling, combine the sugar, cornstarch and salt in a saucepan. Whisk in orange juice and water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in the lime juice, orange zest and butter. Pour hot filling into pie crust.
For the meringue, beat egg whites in a bowl until foamy. add cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread evenly over hot filling, sealing edges to crust.
Bake at 350° for 12-15 minutes or until golden. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before serving. Refrigerate leftovers.
