Prep: 20 mins | Cook: 30 mins | Additional: 1 hr | Total: 1 hr 50 mins | Servings: 8 | Yield: 8 servings
This recipe is legit! I have tried lemon meringue but I should say that I love Orange meringue instead! Try it and you’ll see! It is a nice change from the typical lemon meringue pie. Enjoy!
1 (9 inches) unbaked pie crust
¾ cup of sugar
⅓ cup cornstarch
1 pinch salt
1 cup of orange juice
½ cup lemon juice
¼ cup of water
4 large eggs, separated
4 tablespoons butter or margarine, cut into pieces
2 teaspoons grated orange zest
½ cup diced orange segments
½ cup white sugar
¼ teaspoon cream of tartar
Step 1: Prepare the oven and preheat to 200 degrees C or 400 degrees F.
Step 2: Line with aluminium foil a pastry. Arrange the dried beans or pie weights.
Step 3: Place inside the preheated oven and bake for 10 minutes or until the crust turns golden brown.
Step 4: Remove the aluminium foil and bake for another 5 minutes.
Step 5: In a saucepan, add the 1/3 cup of sugar, 3/4 cup of sugar, salt, and cornstarch. Stir until well mixed.
Step 6: Add the lemon juice, orange juice, and water. Stir until well mixed.
Step 7: Add the egg yolks and whisk until creamy.
Step 8: Turn the heat to medium and cook the mixture for 5 minutes or until thick.
Step 9: Remove from the heat and add the butter and orange zest. Cover with plastic wrap; set aside.
Step 10: Preheat the oven to 175 degrees C or 350 degrees F.
Step 11: In a large glass bowl, add the egg whites and beat until creamy. Add the cream of tartar and 1/2 cup of sugar and beat until stiff peaks form.
Step 12: Spread the meringue all over the pie.
Step 13: Place inside the preheated oven and bake for 15 minutes or until the top turns golden brown.
Step 14: Remove from the oven and let it sit at room temperature to cool.
Step 15: Serve and enjoy!
Per Serving: 365.4 calories; protein 5g 10% DV; carbohydrates 52.6g 17% DV; fat 15.8g 24% DV; cholesterol 108.3mg 36% DV; sodium 194mg 8% DV.
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