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
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 under-beat.
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.