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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 8 |
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She may live in chilly Roscoe, Illinois, but Muriel Boyd puts winter in its place with this light and lovely, orange meringue pie that tastes just as sun-kissed as it looks. Ingredients:
1 cup sugar |
5 tablespoons cornstarch |
1-1/2 cups orange juice |
3 egg yolks, lightly beaten |
2 large navel oranges, peeled, sectioned and finely chopped |
2 tablespoons butter |
1 tablespoon grated orange peel |
1 tablespoon lemon juice |
1 pastry shell (9 inches), baked |
meringue: |
3 egg whites |
2 tablespoons sugar |
Directions:
1. In a small saucepan, combine sugar and cornstarch. Stir in orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
2. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in the oranges, butter and orange peel. Gently stir in lemon juice. Pour into pastry shell.
3. In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 teaspoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
4. Bake at 350° for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 8 servings.
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