A nice change from lemon meringue. A unique flavor.
Ingredients
- 1 (9 inch) unbaked pie crust
- 3/4 cup sugar
- 1/3 cup cornstarch
- 1 pinch salt
- 1 cup orange juice
- 1/2 cup lemon juice
- 1/4 cup water
- 4 eggs, separated
- 4 tablespoons butter or margarine, cut into pieces
- 2 teaspoons grated orange zest
- 1/2 cup diced orange segments
- 1/2 cup white sugar
- 1/4 teaspoon cream of tartar
Directions
- Preheat oven to four hundred levels F (205 levels C). Line pastry with aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven till edge of crust is golden, about 10 minutes. rigorously electronic mail the foil and weights; bake about 5 minutes more.
- In a small saucepan, stir together the 3/4 cup sugar, thirteen/ cup cornstarch, and salt. Mix in the orange juice, lemon juice, and water. Whisk in the egg yolks. prepare dinner over medium heat, stirring frequently, till thick and bubbly, about 5 minutes. get rid of from heat, and stir in butter and orange zest. If favored; stir in diced orange segments. Pour into arranged pie crust, canopy with plastic wrap, and set apart to cool.
- When pie filling has cooled to room temperature, preheat oven and organize meringue. Preheat oven to 350 levels F a hundred seventy five( levels C). In a large glass or metallic bowl, beat egg whites till foamy. steadily add 1/2 cup sugar and cream of tartar, persevering with to beat till stiff peaks form. carry your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread over pie, making sure the meringue completely covers the filling and meets the edges of the pie crust.
- Bake in preheated oven till meringue topping is golden brown, about 15 minutes.
Footnotes
Partner tip: Reynolds® Aluminum foil can be used to keep perpetrator wet, quiet down it lights, and make clean-up more convenient.