Printable | Taste of Home

Orange Meringue Pie

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

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

Printed from tasteofhome.com Oct 15, 2008

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Orange Meringue Pie cont.

egg whites in a small mixing 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. 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.