Florida Citrus Meringue Pie

By carvalhohm

Ingredients

• MERINGUE:
• Pastry for single-crust pie (9 inches)
• 1 cup sugar
• 5 tablespoons cornstarch
• 1/2 teaspoon salt
• 1 cup water
• 1 cup orange juice
• 4 egg yolks, lightly beaten
• 1/2 cup lemon juice
• 2 tablespoons butter
• 1 teaspoon grated lemon peel
• 1 teaspoon grated orange peel
• 3 egg whites
• 1 teaspoon vanilla extract
• 6 tablespoons sugar

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

Roll out pastry to fit 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with double thickness of heavy-duty foil.

Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on wire rack. Reduce heat to 350°.

Meanwhile, in large saucepan, combine sugar, cornstarch and salt. Gradually stir in water and orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer (mixture will be thick).

Remove from heat. Stir small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to gentle boil; cook and stir 2 minutes longer. Remove from heat. Gently stir in lemon juice, butter, and lemon and orange peels. Pour into prepared crust.

In large bowl, beat egg whites and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread over hot filling, sealing edges to crust.

Bake at 350° for 12-15 minutes or until meringue is golden brown. Cool on wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in refrigerator.