Sour Orange Pie
- 1 cup sugar
- 5 tablespoons cornstarch
- 1/2 teaspoon salt
- 1 cup water
- 2 teaspoons grated sour orange peel, or 1 teaspoon each grated lemon and orange peel
- 1 1/2 cups fresh sour orange juice, strained or 1 cup orange juice and 1/2 cup lemon juice
- 4 egg yolks, beaten
- 2 tablespoons unsalted butter
- 1 9-inch baked pie shell
- 4 egg whites
- 1 teaspoon sour orange or lemon juice
- 1/2 cup powdered sugar
Whisk together half the sugar, the cornstarch and the salt. Add the water, grated peel and juice, and whisk until smooth. In a saucepan, bring the mixture to a boil over moderate heat, stirring constantly until it begins to thicken. Remove from heat.
With an electric mixer, beat together the remaining 1/2 cup sugar and the egg yolks until light in color. Beat in 1/2 cup of the hot sugar-juice mixture, and add all of the yolk mixture to the contents of the saucepan. Stir over moderate heat until thick. Take care that the mixture does not boil. Remove from heat, stir in the butter, and pour the filling into the pie shell. Let cool.
Preheat the oven to 350 degrees.
Meanwhile, make the meringue topping. Beat the egg whites and the teaspoon of juice to soft peaks. Gradually beat in the powdered sugar, beating until stiff peaks form and all the sugar has dissolved. Spread the meringue over the filling, touching the edge of the pie shell. This will prevent shrinkage.
Bake 12 to 15 minutes, until the meringue is golden brown. Cool thoroughly before serving.