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Orange Tart

1 Cup Boiling Water 4 Tablespoons Cornstarch 1 Large, Juicy Orange 2-3 Cup Yellow Corn Syrup 1 Teaspoon Lemon Juice 3 Eggs Cook the cornstarch, made smooth with a little cold water, and the boiling water for five minutes. Add the pulp and part of the grated rind of the orange, the corn syrup and the lemon juice.

Heat thoroughly and pour slowly onto the beaten yolks of the eggs. Beat thoroughly. Pour into a tart crust, cover with meringue made from the whites of the eggs and flavored with lemon juice. Brown in oven. Serve cold.