She may live in chilly Roscoe, Illinois, but Muriel Boyd puts winter in its place with this light and lovely, orange meringue pie that tastes just as sun-kissed as it looks.
- 1 cup sugar
- 5 tablespoons cornstarch
- 1-1/2 cups orange juice
- 3 egg yolks, lightly beaten
- 2 large navel oranges, peeled, sectioned and finely chopped
- 2 tablespoons butter
- 1 tablespoon grated orange peel
- 1 tablespoon lemon juice
- 1 pastry shell (9 inches), baked
- 3 egg whites
- 2 tablespoons sugar
- In a small saucepan, combine sugar and cornstarch. Stir in orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
- Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in the oranges, butter and orange peel. Gently stir in lemon juice. Pour into pastry shell.
- In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 teaspoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
- Bake at 350° for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 8 servings.
Originally published as Florida Pie in Light & Tasty December/January 2007, p43
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