Florida Citrus Meringue Pie

Name: Florida Citrus Meringue Pie
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 servings.
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 large egg yolks; 1/2 cup lemon juice; 2 tablespoons butter; 1 teaspoon grated lemon zest; 1 teaspoon grated orange zest; MERINGUE:; 4 large egg whites; 1 teaspoon vanilla extract; 1/4 teaspoon cream of tartar; 1/2 cup sugar

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! —Barbara Carlucci, Orange Park, Florida

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 large egg yolks
1/2 cup lemon juice
2 tablespoons butter
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
MERINGUE:
4 large egg whites
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1/2 cup sugar

Directions

Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust 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.

Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Cover and refrigerate 1 hour.

Nutrition Facts

1 piece: 415 calories, 17g fat (10g saturated fat), 140mg cholesterol, 318mg sodium, 62g carbohydrate (41g sugars, 1g fiber), 6g protein.

Reviews

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Average Rating:

P vinod

Mar 20, 2018

Lovely recipe-will try to make it a home-very mouthwatering recipe-maybe can get it a large restaurent.thanks for recipe
ms11145

Mar 14, 2017

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.
Annie

Dec 31, 2016

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!
JoycemRhodes

Sep 5, 2016

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.
cynthiaseydler

Mar 16, 2014

Great pie. Daughter won first place in our home town pie contest.
luann8190

Feb 23, 2014

This was my birthday pie last year...and i am hoping for another!
spoiledbasher

Jun 20, 2013

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.
micheleclow

Jun 2, 2012

I made this for a dinner party and everyone loved it. It's easy to make and oh, so delicious.
tsuop

Mar 22, 2012

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!!
my_litch91

Apr 4, 2011

pretty simple, and super tasty!added 1/4 tsp cream of tartar to the meringue though. c: