Citrus Meringue Pie

By á-3646

Ingredients

• 1/2 package refrigerated pie crusts
• 4 large eggs, separated, divided
• 1 14 oz can condensed milk
• 1/4 cup frozen orange juice concentrate, thawed
• 1 /2 cup fresh or frozen lemon juice, thawed
• 1 tsp orange zest
• 1 tsp lemon zest
• 1/4 tsp cream of tarter
• 1/3 cup sugar

Preparation

Step 1

Preheat oven to 325*.

Place the pie crust in an ungreased 9 inch pie dish,, pressing into and up the side of the dish. Prick the crust all over with a fork. Bake until just beginning to brown, 8-10 minutes.

Meanwhile, place the egg yolks in a medium bowl. Whisk until well beaten. Gradually whisk in the sweetened condensed milk. Whisk in the orange juice concentrate and lemon juice. Stir in the orange and lemon zest, if desired. Pour the filling into the partially baked pie crust. Bake until partially set, 10-15 minutes. Remove from oven. Increase oven to 350*.

Place the egg whites and cream of tartar in a large bowl. Beat with an electric mixer set on high speed until soft peaks form, 2-3 minutes. Reduce speed to medium. Gradually beat in the sugar, one tablespoon at a time, until soft peaks form and the sugar is dissolved, about 4 minutes longer.

Immediately spread the egg white mixture over the hot pie filling, carefully sealing the meringue to the edge of the crust. Bake until the meringue is lightly golden all over, 15-20 minutes. Cool for 1 hour. Chill for at least 3 hours before serving.