Orange Meringue Pie
Ingredients
| 1 (9 inch) pie crust, fresh or frozen | ||
| 1/4 cup flour | ||
| 3/4 cup sugar | ||
| 1/2 cup water | ||
| 2 tsps grated orange zest | ||
| 1 cup orange juice | ||
| 1 tbs lemon juice | ||
| 2 tbs unsalted butter | ||
| 2 egg yolks, beaten | ||
| 3 large egg whites at room temperature | ||
| 1/2 tsp pure vanilla extract | ||
| 1/4 tsp cream of tartar | ||
| 6 tbs superfine sugar |
- Prepare and pre-baked pie shell and cool completely. ( Cook at 350 degrees for 15 minutes)
- Preheat the oven to 350 degrees.
- In the top a a double boiler set over simmering water, combine the the flour, sugar, and water.
- Add the orange zest, orange juice, and lemon juice.
- Cook, stirring frequently for 20 minutes or until thickened.
- Remove the pan from the heat. Add the butter.
- Stir in a small amount of orange mixture into the egg yolks.
- Combine the egg yolk mixture with the mixture in the top of the double boiler. Cook 2 minutes more.
- Remove the pan from the heat.
- Turn the filling into the pie shell.
- While filling is still hot, prepare the meringue.
- Beat the egg whites, vanilla and cream of tartar until the mixture forms still peaks.
- Gradually add the sugar, 1 tbs at a time, beating until very stiff and glossy.
- All the sugar must be dissolved.
- Spread the meringue over the hot filling, sealing it to the edge of the crust.
- Bake for 12 to 15 minutes or until golden brown.
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