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Orange Meringue Pie

This light, luscious pie—my grandmother's specialty—is still one of our family's most-requested summertime desserts.

8 ServingsPrep: 25 min. Bake: 15 min. + cooling

Ingredients

1-1/2 cups sugar
1/4 cup plus 2 tablespoons cornstarch
1/4 teaspoon salt
3 cups orange juice
4 egg yolks, well beaten
1/4 cup plus 2 tablespoons lemon juice
3 tablespoons butter
1-1/2 teaspoons grated orange peel
1 pie shell (9 inches), baked
MERINGUE:
4 egg whites, room temperature
1/4 teaspoon cream of tartar
1/2 cup sugar

Directions

In a 2- to 3-qt. saucepan, combine sugar, cornstarch and salt. Using
a wire whisk, gradually blend in orange juice until smooth. Add egg
yolks and blend thoroughly. Add lemon juice and butter. Cook on
medium heat, stirring constantly, and gradually bring to a boil.
Reduce heat as mixture begins to thicken. Boil slowly for 1 minute.
Remove from heat; stir in peel. Pour hot filling into pie shell. Let
stand, allowing a thin film to form on top.
Meanwhile, for meringue, beat egg whites in a small bowl until foamy.
Add cream of tartar; beat on high until soft peaks form. Reduce
speed to medium; add sugar gradually, about 1 tablespoon at a time.

2 of 2

Orange Meringue Pie (continued)

Directions (continued)

beat on high until stiff and glossy.
Spoon meringue around edge of filling. Using a spatula, push meringue
gently against inner edge of crust, sealing well. Swirl meringue
into center of pie.
Bake at 350° for 12-15 minutes or until meringue is golden brown.
Cool on wire rack at room temperature for 2 hours before serving. To
cut, use a sharp knife dipped in hot water. Yield: 8 servings.

Nutrition Facts: 1 serving (1 piece) equals 457 calories, 14 g fat (6 g saturated fat), 123 mg cholesterol, 249 mg sodium, 80 g carbohydrate, trace fiber, 5 g protein.