Orange Meringue Pie
Source of Recipe
David
Recipe Introduction
A soft and delicate orange flavor, just imagine a lemon meringue
but orange flavored instead. Adding a bit of red food color is
optional, without it the pie is yellow and looks like lemon.
List of Ingredients
Orange Meringue Pie from David
Prebaked pie shells (4 tart sized or one 8 or 9 inch)
1 1/2 cups sugar
3 tbsp cornstarch
3 tbsp flour
dash salt
1 1/2 cups hot water
3 slightly beaten egg yolks
1/2 tsp grated orange peel (can use lemon too)
2 tbsp butter or margarine
1/3 cup orange juice (about 2 fresh oranges, squeezed, pulp won't hurt)
3 egg whites
1 teaspoon orange juice
6 tbsp sugar Recipe
In saucepan mix sugar, cornstarch, flour, and salt. Gradually blend in
water. Bring to boiling over high heat, stirring constantly. Reduce heat
to medium; cook and stir 8 minutes more. Remove from heat.
Stir small amount of hot mixture into egg yolks; return to hot mixture.
Bring to a boil over high heat, stirring constantly. Reduce heat to low;
cook and stir 4 minutes longer. Remove from heat. Add orange (or lemon)
peel and butter. gradually stir in orange juice. Pour into prebaked pie
shell(s).
For meringue, you can use regular meringue or this flavored version.
Beat egg whites with 1 teaspoon lemon or orange juice till soft peaks
form. Gradually add 6 tablespoons of sugar, beating till stiff peaks form
and sugar is dissolved. Spread meringue over hot filling, sealing to
edges of pastry. Bake in 350 degree oven 12 to 15 minutes or till
meringue is golden. Cool at room temp for about an hour and then chill
thoroughly in refrigerator to set filling. I prefer over night.
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