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Tangerine Meringue Pie

Source of Recipe

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List of Ingredients

1 9 inch classic pie crust, baked

FILLING:
1/2 cup sugar, divided
1/3 cup cornstarch
1 1/2 cups fresh tangerine juice
1/2 cup water
2 large eggs
1 1/2 teaspoons grated tangerine zest
1/2 teaspoon vanilla extract

MERINGUE:
1/4 cup sugar
2 tablespoons strained confectioners' sugar
3 large egg whites
1/4 teaspoon cream of tartar



Recipe

MAKE THE FILLING: In a medium-size saucepan, combine 1/4 cup sugar with the cornstarch.
Gradually add the tangerine juice and water, whisking until smooth.
Cook over medium heat, stirring constantly until the mixture comes to a boil.
Reduce the heat to low and cook for 1 minute longer, stirring occasionally.
In a medium-size bowl, lightly beat the eggs with a whisk.
Gradually whisk in the remaining 1/4 cup sugar.
Stir a small amount of the filling into the egg mixture to temper them.
Then add the yolk mixture to the saucepan, blending the mixtures together.
Be sure to reach into the crease of the pan.
Slowly cook the filling until it is thick, about 1 minute longer.
Whisk briefly to smooth the filling, but DO NOT OVERMIX.
Remove the saucepan from the heat and stir in the tangerine zest and vanilla extract.
Pour the filling into the baked pie shell.
MAKE THE MERINGUE: Preheat the oven to 350 degrees.
Position the oven rack to the lower third of the oven.
In a small bowl, combine the sugars.
Set aside.
In the large bowl of an electric mixer fitted with beaters or whip attachment, beat the egg whites on medium speed until frothy.
Add the cream of tartar and increase the mixer speed to medium-high.
Beat until the egg whites form firm peaks, but are not dry.
Whip in the sugar mixture, 1 tablespoon at a time, taking about 1 minute.
Beat the whites until thick and glossy, about 30 seconds longer.
With a tablespoon, drop mounds of meringue in a ring around the edge of the filling, then fill in the center.
With the back of a tablespoon, spread the meringue until it COMPLETELY covers the filling.
Swirl the meringue with the back of the tablespoon to form peaks.
To prevent weeping, be sure the meringue is sealed to the very edge of the pie, and that all the filling is covered.
Bake the pie for 15 minutes or until lightly browned.
Cool the pie away from drafts.
Do not cut the pie until it is almost cool.