Orange Torte
- Ready In:
- 55mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 473.18 ml Zwieback Toast Crumbs
- 59.14 ml butter, melted
- 4.92 ml cinnamon
- 295.73 ml sugar
- 2 egg yolks
- 118.29 ml flour
- 0.61 ml salt
- 236.59 ml orange juice
- 4.92 ml orange rind, grated
- 354.88 ml milk
-
Meringue
- 14.79 ml cornstarch
- 9.85 ml cold water
- 118.29 ml boiling water
- 1 egg white
- 0.25 ml salt
- 88.74 ml sugar
directions
- Preheat oven to 325F and grease a deep pie plate.
- Combine crumbs butter, cinnamon, 1/2 cup of sugar; mix well.
- Line prepared pie plate with 2/3 of this mixture; bake for ten minutes.
- Raise oven temperature to 350°F.
- Beat egg yolks until thick and lemon colored; stir in flour, salt and remaining sugar.
- Add orange juice, rind and milk; cook in a double boiler about 15 minutes, stirring constantly.
- Cool.
- Pour into baked shell and cover with meringue, making sure it covers the edges well.
- Sprinkle meringue with remaining crumbs and bake for 15 minutes.
- For the meringue:.
- Mix together cornstarch and cold water.
- Add to 1/2 cup boiling water.
- Cook over low heat until it thickens.
- Set aside to cool.
- Beat egg whites, dash of salt, and sugar until stiff.
- Add cooled cornstarch mixture to beaten egg white mixture.
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RECIPE SUBMITTED BY
Molly53
United States