Orange Meringue Pie Recipe
Summary
Ingredients
| Sugar | 3/4 Cup (16 tbs) | |
| Cornstarch | 1/4 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Orange juice | 1 1/2 Cup (16 tbs) | |
| 2 slightly beaten egg yolks | ||
| Butter/Margarine | 1 Tablespoon | |
| Orange peel | 1 Teaspoon, grated | |
| 1 baked 8-inch pastry shell | ||
| Egg whites | 2 | |
| Sugar | 1/4 Cup (16 tbs) | |
Directions
In saucepan combine 3/4 cup sugar, cornstarch, and salt.
Slowly stir in juice.
Cook and stir till thickened and bubbly.
Reduce heat.
Cook 1 minute more; remove from heat.
Stir small amount of hot mixture into yolks; return to hot mixture.
Cook and stir 2 minutes more.
Stir in margarine and peel.
Pour into pastry shell.
Beat egg whites to soft peaks.
Slowly beat in 1/4 cup sugar to stiff peaks; spread over hot filling, sealing edges.
Bake at 400° for 7 to 9 minutes.
Cool on rack.
Slowly stir in juice.
Cook and stir till thickened and bubbly.
Reduce heat.
Cook 1 minute more; remove from heat.
Stir small amount of hot mixture into yolks; return to hot mixture.
Cook and stir 2 minutes more.
Stir in margarine and peel.
Pour into pastry shell.
Beat egg whites to soft peaks.
Slowly beat in 1/4 cup sugar to stiff peaks; spread over hot filling, sealing edges.
Bake at 400° for 7 to 9 minutes.
Cool on rack.
Chef
