Old Talbott Tavern Orange Meringue Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3/4 cup sugar |
1/2 cup all-purpose flour |
1/4 teaspoon salt |
1 1/4 cups water |
2 eggs, separated |
2 teaspoons grated orange rind |
1/2 cup orange juice |
2 tablespoons lemon juice |
1 baked (9-inch) pastry shell or graham cracker piecrust |
1/2 cup sugar |
dash of salt |
2 tablespoons water |
1 orange, peeled, seeded, and separated into sections |
1/2 cup flaked coconut |
Directions:
1. Combine 3/4 cup sugar, flour, and 1/2 teaspoon salt in top of a double boiler. Gradually add 1 1/2 cups water, stirring well. Place over boiling water, and cook, stirring constantly, until mixture thickens.
2. Beat egg yolks until thick and lemon colored. Gradually stir one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook over boiling water, stirring constantly, 5 minutes or until smooth and thickened.
3. Remove from heat. Stir in orange rind, orange juice, and lemon juice, mixing well. Spoon filling into pastry shell.
4. Combine egg whites, 1/2 cup sugar, dash of salt, and 2 tablespoons water in top of a double boiler; beat well. Place over boiling water. Beat at high speed of an electric mixer for 1 minute. Remove from heat; beat 1 minute or until soft peaks form. Spread meringue over filling, sealing to edge of pastry. Arrange orange sections over meringue; sprinkle with coconut. Chill.
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