Meringue Pie

Combine cornstarch, sugar and salt in a saucepan.

Stir in water and mandarin juice.

Cook over medium heat, stirring constantly until mixture comes to a boil.

Boil 1 minute, stirring. Reduce heat and cook 5 minutes more, stirring.

Remove from heat. Beat egg yolks, gradually pour in small amount of hot mandarin mixture, stir.

Mix remaining egg yolks with mandarin mixture.

Add mandarin peel and butter, blending well.

Cool 10 minutes and turn into baked pastry shell.

Make meringue by combining 3 egg whites with cream of tartar, beat until frothy.

Gradually beat in sugar 1 tablespoon at a time until egg whites are stiff and glossy.

Spoon over filling in pastry shell, spreading so meringue touches edge of crust all around.

Bake at 350° for 12 to 15 minutes or until meringue is golden brown.