Florida Citrus Meringue Pie

By dette

Why limit a great dessert to just one kind of citrus fruit? Thanks to orange and lemon, this lovely pie packs a bold sweet-tart flavor

Ingredients

• MERINGUE:
• Ingredients
• 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
Preparation time 30mins
Cooking time 45mins

Preparation

Step 1

Roll out pastry to fit a 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 a 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 a wire rack. Reduce heat to 350°.
Meanwhile, in a large saucepan, combine the 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 the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter, and lemon and orange peel. Pour into prepared crust.
In a 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 a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator. Yield: 8 servings.