Orange Meringue Pie

Name: Orange Meringue Pie
Ingredients: 1-1/2 cups sugar; 1/4 cup plus 2 tablespoons cornstarch; 1/4 teaspoon salt; 3 cups orange juice; 4 large egg yolks, well beaten; 1/4 cup plus 2 tablespoons lemon juice; 3 tablespoons butter; 1-1/2 teaspoons grated orange zest; 1 pie shell (9 inches), baked; 4 large egg whites, room temperature; 1/4 teaspoon cream of tartar; 1/2 cup sugar

12 ingredients

4 steps

Ingredients

1-1/2 cups sugar
1/4 cup plus 2 tablespoons cornstarch
1/4 teaspoon salt
3 cups orange juice
4 large egg yolks, well beaten
1/4 cup plus 2 tablespoons lemon juice
3 tablespoons butter
1-1/2 teaspoons grated orange zest
1 pie shell (9 inches), baked
4 large egg whites, room temperature
1/4 teaspoon cream of tartar
1/2 cup sugar

Directions

1

In a 2- to 3-qt. saucepan, combine sugar, cornstarch and salt. Using a wire whisk, gradually blend in orange juice until smooth. Add egg yolks and blend thoroughly. Add lemon juice and butter. Cook on medium heat, stirring constantly, and gradually bring to a boil. Reduce heat as mixture begins to thicken. Boil slowly for 1 minute. Remove from heat; stir in peel. Pour hot filling into pie shell. Let stand, allowing a thin film to form on top.
2

Meanwhile, for meringue, beat egg whites in a small bowl until foamy. Add cream of tartar; beat on high until soft peaks form. Reduce speed to medium; add sugar gradually, about 1 tablespoon at a time. beat on high until stiff and glossy.
3

Spoon meringue around edge of filling. Using a spatula, push meringue gently against inner edge of crust, sealing well. Swirl meringue into center of pie.
4

Bake at 350° for 12-15 minutes or until meringue is golden brown. Cool on wire rack at room temperature for 2 hours before serving. To cut, use a sharp knife dipped in hot water.