- 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 large egg yolks
- 1/2 cup lemon juice
- 2 tablespoons butter
- 1 teaspoon grated lemon zest
- 1 teaspoon grated orange zest
- 4 large egg whites
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
- Preheat oven to 450°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
- Bake 8-10 minutes or until bottom is lightly browned. Remove foil and weights; bake 5-8 minutes longer or until golden brown. Cool on a wire rack. Reduce oven setting to 350°.
- Meanwhile, in a large saucepan, mix sugar, cornstarch and salt. Whisk in water and orange juice. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer (mixture will be thick). Remove from heat.
- In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Gently stir in lemon juice, butter, and lemon and orange zests.
- For meringue, in a large bowl, beat egg whites with vanilla and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form.
- Transfer hot filling to crust. Spread meringue over filling, sealing to edge of crust; swirl top with the back of a spoon.
- Bake 13-16 minutes or until meringue is golden brown. Cool on a wire rack 1 hour. Chill 3 hours before serving. Refrigerate leftovers. Yield: 8 servings.
Reviews forFlorida Citrus Meringue Pie
"Lovely recipe-will try to make it a home-very mouthwatering recipe-maybe can get it a large restaurent.thanks for recipe"
"Great pie. One reviewer noted that it didn't set up well. I believe the trick is to cook it longer. I used the amount of corn starch stated and it set up beautifully well. I was a little apprehensive when adding the lemon juice, but that didn't phase the thickness at all. To make this even more of a citrus pie, I mixed lime juice with the lemon juice."
"I made this pie exactly as the recipe states. I knew even before I put the filling in the crust that there wasn't enough cornstarch. My regular lemon meringue pie has two cups of liquid and 7 tablespoons of cornstarch. This pie has two and a half cups of liquid and only five tablespoons of cornstarch. If the spoon can't almost stand up in the filling you need more cornstarch!"
"baked two of these. one for a church potluck. never brought any home. the other was a gift to my daughter in law on her birthday. she shared a piece with me. It was wonderful. Not at all hard to make."
"This was my birthday pie last year...and i am hoping for another!"
"This wouldn't set! Even after I removed the meringue and cooked it another 30 minutes, I refrigerated it over night and it firmed up a little."
"I made this pie for special freinds. They raved over it as do I. Fantastic, I've made it several times since & it's just plain geat!!"
"pretty simple, and super tasty!added 1/4 tsp cream of tartar to the meringue though. c:"