Total Time
50mins
Prep 20 mins
Cook 30 mins

A twist on a favorite with two zesty citrus fruits.

Ingredients Nutrition

Directions

  1. Prepare pie crust according to package directions, using foil on edges to prevent burning, until completely baked through. Cool completely.
  2. Grate lemon and orange peels with zester, making sure not to get any pith.
  3. Remove segments from membranes and squeeze to release juices and segments in large bowl, making sure to remove any seeds.
  4. Whisk cornstarch, then 3/4 cup of sugar into fruit, breaking up fruit.
  5. Beat in 2 eggs and 3 eggs yolks (reserve whites for meringue).
  6. Stir 1 tablespoon grated lemon peel and all but 1/2 teaspoon orange peel.
  7. Transfer to heavy medium saucepan at medium high heat. Whisk until mixture boils. Continue whisking vigorously 1 minute.
  8. Transfer to bowl and cool completely.
  9. Preheat over to 350.
  10. Spread filling evenly in crust.
  11. Using electric mixer beat reserved 3 egg whites and salt until medium peaks form.
  12. Gradually add 1/2 cup sugar and beat about 3 more minutes.
  13. Beat in 1/2 teaspoon orange peel.
  14. Spread over filling and bake until meringue is golden, about 15 minutes.
  15. Cool and refrigerate 1 hour before serving.