Kumquat Meringue Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 6-8
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Thinly slice 6 kumquats and set aside.
  • With the rest of the kumquats you need to slice them in half and squeeze out the juice.
  • Your going to need 1/2 cup juice.
  • Strain.
  • In a 3 quart pan whisk together 1&1/4 cup sugar and cornstarch.
  • Slowly whisk in the kumquat juice and water, blending to smooth.
  • Cook over medium high heat stirring constantly until mixture thickens and comes to a full boil.
  • Whisk yolks and slowly pour in 1/4 cup of the hot mixture, then whisk this into the hot mixture on the stove.
  • Remove from heat and stir in sliced fruit and butter.
  • Cool for 5 minutes then pour into pie plate lined with pastry.
  • Beat whites until frothy.
  • Gradually add remaining sugar and beat until stiff, glossy peaks hold their shape.
  • Beat in vanilla.
  • Pile the meringue on top of the filling, pushing it around to cover.
  • Make decorative swirls or peaks and bake in a preheted 375 degree oven for about 7 minutes-you want the meringue golden brown.
  • Let cool for at least 3 hours-overnight in the fridge is best.
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