Tangerine Meringue Pie

Recipe by Irmgard
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • MAKE THE FILLING: In a medium-size saucepan, combine 1/4 cup sugar with the cornstarch.
  • Gradually add the tangerine juice and water, whisking until smooth.
  • Cook over medium heat, stirring constantly until the mixture comes to a boil.
  • Reduce the heat to low and cook for 1 minute longer, stirring occasionally.
  • In a medium-size bowl, lightly beat the eggs with a whisk.
  • Gradually whisk in the remaining 1/4 cup sugar.
  • Stir a small amount of the filling into the egg mixture to temper them.
  • Then add the yolk mixture to the saucepan, blending the mixtures together.
  • Be sure to reach into the crease of the pan.
  • Slowly cook the filling until it is thick, about 1 minute longer.
  • Whisk briefly to smooth the filling, but DO NOT OVERMIX.
  • Remove the saucepan from the heat and stir in the tangerine zest and vanilla extract.
  • Pour the filling into the baked pie shell.
  • MAKE THE MERINGUE: Preheat the oven to 350 degrees.
  • Position the oven rack to the lower third of the oven.
  • In a small bowl, combine the sugars.
  • Set aside.
  • In the large bowl of an electric mixer fitted with beaters or whip attachment, beat the egg whites on medium speed until frothy.
  • Add the cream of tartar and increase the mixer speed to medium-high.
  • Beat until the egg whites form firm peaks, but are not dry.
  • Whip in the sugar mixture, 1 tablespoon at a time, taking about 1 minute.
  • Beat the whites until thick and glossy, about 30 seconds longer.
  • With a tablespoon, drop mounds of meringue in a ring around the edge of the filling, then fill in the center.
  • With the back of a tablespoon, spread the meringue until it COMPLETELY covers the filling.
  • Swirl the meringue with the back of the tablespoon to form peaks.
  • To prevent weeping, be sure the meringue is sealed to the very edge of the pie, and that all the filling is covered.
  • Bake the pie for 15 minutes or until lightly browned.
  • Cool the pie away from drafts.
  • Do not cut the pie until it is almost cool.
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