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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is an Oldie from Betty Crocker's Pie & Pastry Cookbook....easy to do & a very nice change from the standard Lemon Meringue Pie. Ingredients:
1 (9 inch) pie crusts, baked |
1 cup sugar |
3 tablespoons cornstarch |
3 egg yolks, slightly beaten |
1 cup orange juice |
1/2 cup water |
3 tablespoons butter |
1 tablespoon lemon juice |
1 tablespoon orange zest |
1 -3 egg white, meringue |
Directions:
1. Preheat oven to 400°.
2. In saucepan combine sugar and cornstarch.
3. Combine egg yolks, orange juice and water; stir gradually into sugar/cornstarch mixture in the pan.
4. Cook stirring constantly over medium heat until mixture thickens and boils.
5. Boil 1 minute, stirring constantly; stir in butter, lemon juice and the peel.
6. Immediately pour into pre-baked pie shell.
7. Cover completely with meringue-carefully sealing to the edges.
8. Bake about 10 minutes or until meringue browns lightly.
9. Cool on wire rack out of drafts.
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