Orange Meringue Pie
Orange Meringue Pie
1 baked nine-inch pie shell
3/4 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
1 cup orange juice
1/2 cup water
1 tablespoon lemon juice
3 egg yolks, slightly beaten
1 tablespoon grated orange rind
1 tablespoon butter
3 eggs whites
1/4 teaspoon salt
6 tablespoons sugar
Combine sugar, cornstarch and salt in a medium saucepan. Slowly blend in orange juice, water and lemon juice. Cook and stir over medium heat until mixture is thickened and clear.
Stir a little of the hot mixture into egg yolks slowly. Add this to remaining hot mixture. Blend in orange rind and butter. Mix well. Cool thoroughly. Spoon into cooled pie shell.
Beat egg whites with salt until frothy. Add sugar gradually, beating well after each addition. Continue to beat until stiff peaks are formed. With spoon, place mounds of meringue over filling. Spread to cover filling completely.
Bake in 350-degree oven 12 to 15 minutes. Cool thoroughly.
1 baked nine-inch pie shell
3/4 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
1 cup orange juice
1/2 cup water
1 tablespoon lemon juice
3 egg yolks, slightly beaten
1 tablespoon grated orange rind
1 tablespoon butter
3 eggs whites
1/4 teaspoon salt
6 tablespoons sugar
Combine sugar, cornstarch and salt in a medium saucepan. Slowly blend in orange juice, water and lemon juice. Cook and stir over medium heat until mixture is thickened and clear.
Stir a little of the hot mixture into egg yolks slowly. Add this to remaining hot mixture. Blend in orange rind and butter. Mix well. Cool thoroughly. Spoon into cooled pie shell.
Beat egg whites with salt until frothy. Add sugar gradually, beating well after each addition. Continue to beat until stiff peaks are formed. With spoon, place mounds of meringue over filling. Spread to cover filling completely.
Bake in 350-degree oven 12 to 15 minutes. Cool thoroughly.
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