3/4 cup sugar
1/2 cup flour
1/4 tsp salt
1 1/4 cups water
2 egg yolks, lightly beaten
2-3 tbs grated orange peel
1/2 tsp grated lemon peel
1/2 cup orange juice
2 tbs lemon juice
1 (9″) pastry shell, baked

FROSTING

1/2 cup sugar
2 egg whites
2 tbs water
1/8 tsp cream of tartar
1/8 tsp salt
1/2 cup flaked coconut, toasted, optional

in a saucepan, combine sugar, flour & salt; gradually add water. cook & stir over medium-high for 2-3 minutes or until thickened & bubbly. remove from heat. gradually stir 1/2 cup into egg yolks (this is called “tempering”); return all to pan. bring to a gentle boil; cook & stir for 2 minutes. remove from heat; stir in orange & lemn peels. gently stir in juices. pour into pastry shell. cool on a wire rack for 1 hour. chill for at least 3 hours.

in a heavy saucepan or double boiler, combine sugar, egg whites, water, cream of tartar & salt. with a portable mixer, beat on low speed for 1 minute. continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. with a stand mixer, beat on high until frosting forms stiff peaks, about 7 minutes. spread over chilled pie. just before serving, sprinkle with coconut. store in refrigerator.

6-8 servings