Four egg whites
1/4 teaspoon cream of tartar
One cup sugar
1/8 teaspoon salt
Four egg yolks
One-half cup sugar
Dash of salt
Two tablespoons orange juice
One tablespoon lemon juice
One teaspoon grated orange rind
One teaspoon grated lemon rind
One cup thick cream
Two tablespoons confectioners’ sugar
For the crust, beat four egg whites until the foam turns white. Then beat in one-fourth teaspoon of cream of tartar. When this disappears, gradually add on a cup of sugar and one-eighth teaspoon of salt and continue beating until the meringue stands in stiff peaks.
Spread the meringe in a gresed pie pan. Work it up around the edge like a pie crust, keeping it thinnest in the bottom. Bake in a very slow oven (250 degrees Fahrenheit) for about one hour.
For the orange filling, beat four egg yolks with one-half cup of sugar, a dash of salt, two tablespoons of orange juice, one tablespoon of lemon juice, one teaspoon of grated orange rind, and one teaspoon of grated lemon rind until blended. Place the mixture over hot water and cook, stirring constantly until thickened.
Whip one cup of thick cream until it is stiff and fold into two tablespoons of confectioners’ sugar. Spread half of the whipped cream over the crust and cover with the filling. Then spread the remaining whipped cream over the top. Chill in the refrigerator for 12 to 24 hours.