Burnt Orange Meringue Pie

1 cup granulated sugar
1/3 cup cornstarch
1 1/2 cups water
4 egg yolks, lightly beaten
1/4 cup fresh orange juice
2 tablespoons grated orange peel
2 tablespoons butter or margarine
1 baked 9-inch pie shell

Meringue:
4 egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
2 tablespoons orange flavored liqueur

Heat oven to 400 degrees F.

Combine sugar and cornstarch in medium saucepan. Blend water and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in orange juice, orange peel and butter. Immediately pour mixture into prepared pie shell.

Combine egg whites and cream of tartar in a large mixer bowl, making sure bowl and beaters are free of any grease. Gradually beat in sugar 2 tablespoons at a time, beating until whites are stiff and glossy. Do not underbeat.

Fold in orange liqueur. Spread meringue over pie filling, sealing carefully to edges of crust. Bake until meringue is just golden brown, about 9 minutes. Cool completely on rack before slicing and serving.

Serves 8.