9-inch pie shell
1 tbsp. Lemon juice
2 1/2 tbsp. Corn starch
1/4 cup butter, softened
2 tbsps. Orange liqueur
2 medium oranges
1/2 cup water
1 1/4 cups sugar
3 eggs
Whipped cream


Preheat oven to 425 degrees.
Wash and dry oranges. Peel off orange part of rind in paper thin layer. Chop finely and set aside.
Seperate oranges into sections and dice. Remove and discard membranes and white portion.
Combine reserved orange rind and sections with sugar, lemon juice and water in small saucepan. Bring to a boil and boil gently uncovered for 15 minutes. Cool to room temperature.
Mix sugar and cornstarch in mixer bowl. Add butter and beat until smooth and fluffy. Add eggs one at a time, beating after each one is added. Fold in orange liquer and cooled marmalade mixture. Pour into shell.
Bake 425 degrees for 10 minutes. Reduce temperature to 350 degrees and bake an additional 30-40 minutes or until top is lightly browned and filling set.
Garnish with whipped cream.