I figured if you can make Lemon Meringue, you can make use of the plentiful oranges on hand as well.
It did turn out a little too sweet for my liking, but it might just right for someone out there.
Ingredients: makes 1 9″ pie
1 portion of Short Crust Pastry – 2
1-1/2 cups orange juice (freshly squeezed, about 3 oranges)
2 tablespoon orange zest
1/2 cup sugar
4 egg yolks
2 tablespoon cornstarch
4 egg whites
1/2 teaspoon cornstarch (or cream of tartar)
2 tablespoon fine sugar
- Roll the short crust pastry to fit your pie dish. Remember to grease the dish first!
- Blind bake in preheated oven, 180ºc (375ºF) for 10 minutes. Remove from oven and allow to cool.
- Separate the egg yolks & whites into 2 separate bowls. Make sure the bowl for the egg whites is clean & grease free.
- Preparation for the Custard: – Place egg yolks in a heat proof bowl, lightly beat.
- Dissolve the cornstarch with some of the orange juice.
- Place orange juice, zest & sugar in a saucepan. Heat till the sugar has dissolved.
- Slowly pour the syrup into the egg yolks, beating all the time you are pouring the syrup in.
- Transfer back to the saucepan, add the cornstarch/juice solution and bring to a boil.
- Boil till the mixture thickens to a custardy stage.
- Pour the custard into the baked pie. Allow to cool.
- Preparation for the Meringue: – Beat the egg whites with the cornstarch till stiff peaks start to form.
- Add sugar and continue beating till the egg whites are stiff and doesn’t drop off the beater when held high.
- Spoon the whites on top of the cooled custard. Use the back of a spoon to create the small peaks. Back of spoon on meringue, pull up. Repeat.
- Bake for 10 minutes or less in preheated oven 180ºc (375ºF) or when tops of meringue are browned.