Sunkist Orange Pie Filling and Eight-Minute Meringue

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This recipe is one of a set of gorgeously illustrated vintage Sunkist recipes I found in Grammy's recipe box preserved in nearly pristine condition. Feel free to download the image so you can print it out and use it in your kitchen.

Ingredients for pie filling:

• 1 cup sugar
• 1/3 cup flour
• 1/4 teaspoon salt
• Grated rind from 1 Sunkist orange
• 1 cup Sunkist orange juice
• Juice of 1/2 Sunkist lemon
• 2 tablespoons butter
• 3 egg yolks, beaten light

Instructions for pie filling:

1. Mix sugar, flour, salt, and grated rind
2. Add fruit juice
3. Cook in double boiler for ten minutes, stirring until thickened, and afterward, occasionally
4. Add butter and beaten egg yolks
5. Cook two minutes
6. Cool
7. Put in a pie crust that has been baked on the outside of a tin pie plate
8. Prepare meringue (see below)

Ingredients for Eight-Minute Meringue:

• 3 egg whites
• 1/3 cup powdered sugar
• 1/6 cup granulated sugar
• Grated Sunkist lemon rind [lemon zest]

Instructions for Eight-Minute Meringue:

1. Beat egg whites with egg-beater until stiff
2. Gradually add powdered sugar, beating vigorously
3. Fold in granulated sugar
4. Add lemon zest to flavor

Instructions for finishing pie:

1. Cover pie filling in pie crust with meringue mixture (see below)
2. Bake for 8 minutes in a moderate oven (350°F-375°F)