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• 1 1/4 cups sugar
• 1/3 cup cornstarch
• 1/2 teaspoon salt
• 1 1/2 cups, boiling water
• 3 eggs, separated
• 1/3 cup kalamansi juice

Combine 1 cup of the sugar, cornstarch and salt in a double boiler. Add boiling water, stirring constantly. Cook over boiling water until smooth and thickened, stirring constantly. Cover and cook 15 minutes. Beat egg yolks with 1/4 cup sugar, and gradually pour hot mixture over them, while stirring. return to couble boiler and cook 5 minutes longer. Just before removing from heat add kalamansi juice. Mix well; cool. Pour meringue made from 3 egg whites Brown lightly in 350 ° F, oven.

Meringue

• 3 egg whites
• 1/4 cup sugar
• 1 1/2 teaspoons kalamansi juice

Beat the egg whites, to which juice has been added, with electric mixer, rotary hand beater or whire whip until they are foamy. Add sugar gradually, beating constantly, until soft peaks are formed and all sugar has been added, but they are not dry. Place on pie, sealing edges to pie crust. Bake 15-20 minutes until golden brown, 250°-300° F.