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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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As brightly flavored as it's cousin, the lemon meringue pie, this recipe is inspired by the orange groves of California. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 Ingredients:
2 cups zwieback toast crumbs |
1/4 cup butter, melted |
1 teaspoon cinnamon |
1 1/4 cups sugar |
2 egg yolks |
1/2 cup flour |
1/8 teaspoon salt |
1 cup orange juice |
1 teaspoon orange rind, grated |
1 1/2 cups milk |
1 tablespoon cornstarch |
2 teaspoons cold water |
1/2 cup boiling water |
1 egg white |
1 dash salt |
6 tablespoons sugar |
Directions:
1. Preheat oven to 325F and grease a deep pie plate.
2. Combine crumbs butter, cinnamon, 1/2 cup of sugar; mix well.
3. Line prepared pie plate with 2/3 of this mixture; bake for ten minutes.
4. Raise oven temperature to 350°F.
5. Beat egg yolks until thick and lemon colored; stir in flour, salt and remaining sugar.
6. Add orange juice, rind and milk; cook in a double boiler about 15 minutes, stirring constantly.
7. Cool.
8. Pour into baked shell and cover with meringue, making sure it covers the edges well.
9. Sprinkle meringue with remaining crumbs and bake for 15 minutes.
10. For the meringue:.
11. Mix together cornstarch and cold water.
12. Add to 1/2 cup boiling water.
13. Cook over low heat until it thickens.
14. Set aside to cool.
15. Beat egg whites, dash of salt, and sugar until stiff.
16. Add cooled cornstarch mixture to beaten egg white mixture.
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