BURNT ORANGE MERINGUE PIE

Bon Appetit/December 1982 – Bon Voyage article This recipe comes from the Market Bar & Dining Rooms on the Concourse of the World Trade Center – I wish I could find a photograph of this dish (if anyone comes across one, please let me know)

BURNT ORANGE MERINGUE PIE
BURNT ORANGE MERINGUE PIE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    cups sugar

  • 1/3

    cup cornstarch

  • 1/4

    tsp salt

  • 1 1/2

    cups water

  • 4

    egg yolks, lightly beaten

  • 1/4

    cup fresh orange juice

  • 2

    tblsp grated orange peel

  • 2

    tblsp butter

  • 1

    baked 9 inch pie shell

  • 4

    egg whites, room temperature

  • 1/4

    tsp cream of tartar

  • 1/2

    cup sugar

  • 2

    tblsp Curacao

Directions

Preheat oven to 400. Combine sugar, cornstarch and salt in small saucepan. Gradually add water, stirring until smooth. Place over medium heat and bring to boil, stirring constantly. Immediately pour half of hot sugar mixture into beaten yolks, whisking rapidly. Pour yolk mixture back into saucepan and blend thoroughly. Place over medium heat and bring to boil, stirring constantly. Boil 1 minute. Remove from heat. Stir in orange juice, grated peel and butter. Pour mixture into prepared pie shell. Combine whites and cream of tartar in large bowl of electric mixer and beat until soft peaks form. Gradually beat in sugar 2 tablespoons at a time, beating well after each addition. Continue beating until whites are stiff but not dry. Fold in Curacao. Spread meringue over pie filling, sealing carefully to edges of crust. Bake until meringue is just golden, about 9 minutes. Cool on rack at least 1 hour before slicing and serving.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: