Citrus Meringue Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • FOR THE PIE: Preheat oven to 450 degrees F.
  • Roll out pastry to fit a 9-inch pie plate, then line the pie plate with the pastry, trimming it, but leaving a 1/2-inch overhang.
  • Do not prick the pastry, but line it with a double layer of heavy-duty foil & bake 8 minutes. Remove foil & bake another 5 to 7 minutes or until lightly browned. Cool on a wire rack.
  • Reduce oven heat to 350 degrees F.
  • Meantime, in a large saucepan, combine sugar, cornstarch & salt, then gradually stir in the water & ORANGE juice until smooth.
  • Cook & stir over medium-high heat until thickened & bubbly, then reduce heat & cook, stirring, for another 2 minutes. Remove from heat.
  • Stir a small amount of this hot mixture into the egg yolks, then return it all to the pan, stirring constantly.
  • Bring to a gentle boil, cooking & stirring another 2 minutes. Remove from heat.
  • Gently stir in the LEMON juice, butter & both zests, then pour into the prepared pie shell.
  • FOR THE MERINGUE: In a large bowl, beat egg whites & vanilla on medium speed until soft peaks form, then gradually beat in sugar, one tablespoon at a time, on high speed, until stiff peaks form.
  • Spread this mixture over the hot filling, sealing edges to the crust.
  • Bake for 12 to 15 minutes or until meringue is golden brown.
  • Cool on wire rack for at least 1 hour, then refrigerate for another couple of hours before serving.
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