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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This light, luscious piemy grandmother's specialtyis still one of our family's most-requested summertime desserts. Ingredients:
1-1/2 cups sugar |
1/4 cup plus 2 tablespoons cornstarch |
1/4 teaspoon salt |
3 cups orange juice |
4 egg yolks, well beaten |
1/4 cup plus 2 tablespoons lemon juice |
3 tablespoons butter |
1-1/2 teaspoons grated orange peel |
1 pie shell (9 inches), baked |
meringue: |
4 egg whites, room temperature |
1/4 teaspoon cream of tartar |
1/2 cup sugar |
Directions:
1. In a 2- to 3-qt. saucepan, combine sugar, cornstarch and salt. Using a wire whisk, gradually blend in orange juice until smooth. Add egg yolks and blend thoroughly. Add lemon juice and butter. Cook on medium heat, stirring constantly, and gradually bring to a boil. Reduce heat as mixture begins to thicken. Boil slowly for 1 minute. Remove from heat; stir in peel. Pour hot filling into pie shell. Let stand, allowing a thin film to form on top.
2. Meanwhile, for meringue, beat egg whites in a small bowl until foamy. Add cream of tartar; beat on high until soft peaks form. Reduce speed to medium; add sugar gradually, about 1 tablespoon at a time. beat on high until stiff and glossy.
3. Spoon meringue around edge of filling. Using a spatula, push meringue gently against inner edge of crust, sealing well. Swirl meringue into center of pie.
4. Bake at 350° for 12-15 minutes or until meringue is golden brown. Cool on wire rack at room temperature for 2 hours before serving. To cut, use a sharp knife dipped in hot water. Yield: 8 servings.
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