Instructions: Preheat oven to 350 . Combine orange juice, sections, rind, sugar and cornstarch in a medium saucepan. Cook on low heat, stirring occasionally, until clear. Beat the egg yolks in a small bowl and add a little of the hot mixture, stirring quickly to prevent eggs from cooking. Whisk warm egg mixture into hot mixture and cook, stirring continuously, for about 5 minutes. Remove from heat and blend in lemon juice and butter. Set aside.

In medium bowl, beat the egg whites on high speed until stiff peaks form; then add 1-1/2 tb of sugar and mix until blended in. Pour warm orange filling into warm pie shell. Spoon sweetened egg whites on top of filling and bake at 350 until meringue is lightly browned.

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