Florida Orange Meringue Pie.
Aug 26, 2021 16:52:06 GMT -5
Post by Honoria on Aug 26, 2021 16:52:06 GMT -5
Florida Orange Meringue Pie.
INGREDIENTS
1 9-inch pie crust
For the Orange Filling:
1 cup orange juice
2 tablespoons orange zest, grated
¾ cup sugar
½ teaspoon salt
3 tablespoons cornstarch, divided
3 egg yolks, beaten
2 tablespoons unsalted butter
For the Meringue:
5 egg whites
1 tablespoon corn starch
1/4 cup granulated sugar
PREPARATION
Preheat oven to 350°F. Place pie crust into prepared 9-inch round baking dish. Decorate edges as desired. Use a fork to score the bottom of the crust. Line crust with tin foil and fill with dried beans or rice. Bake for 15-20 minutes or until edges of the crust are just golden brown.
In a saucepan over medium-high heat, mix orange juice, orange zest, salt, sugar, and cornstarch. Cook, stirring frequently, until mixture begins to thicken.
As the orange mixture thickens, beat 3 egg yolks in a small bowl. Temper the egg yolks by slowly adding ¼ - ½ cup of the warm orange mixture to the egg yolks, whisking constantly. Whisk the tempered egg yolks into the orange filling and continue to cook for an additional 5 minutes.
Remove from heat and add 2 tablespoons unsalted butter, stirring until melted. Pour orange filling into prepared pie crust and set aside to begin cooling.
Prepare the meringue by mixing cornstarch and sugar. With an electric mixer or using a mixing stand, beat 4 egg whites until they become foamy. Slowly pour in the cornstarch-sugar mixture and continue to beat at High speed until stiff peaks form.
Scoop meringue onto the pie and decorate as desired, shaping into ripples or into towering peaks. Serve as-is or bake the pie briefly until top of the meringue becomes a light golden brown. Optional: garnish with ribbons or orange rind. Enjoy!
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INGREDIENTS
1 9-inch pie crust
For the Orange Filling:
1 cup orange juice
2 tablespoons orange zest, grated
¾ cup sugar
½ teaspoon salt
3 tablespoons cornstarch, divided
3 egg yolks, beaten
2 tablespoons unsalted butter
For the Meringue:
5 egg whites
1 tablespoon corn starch
1/4 cup granulated sugar
PREPARATION
Preheat oven to 350°F. Place pie crust into prepared 9-inch round baking dish. Decorate edges as desired. Use a fork to score the bottom of the crust. Line crust with tin foil and fill with dried beans or rice. Bake for 15-20 minutes or until edges of the crust are just golden brown.
In a saucepan over medium-high heat, mix orange juice, orange zest, salt, sugar, and cornstarch. Cook, stirring frequently, until mixture begins to thicken.
As the orange mixture thickens, beat 3 egg yolks in a small bowl. Temper the egg yolks by slowly adding ¼ - ½ cup of the warm orange mixture to the egg yolks, whisking constantly. Whisk the tempered egg yolks into the orange filling and continue to cook for an additional 5 minutes.
Remove from heat and add 2 tablespoons unsalted butter, stirring until melted. Pour orange filling into prepared pie crust and set aside to begin cooling.
Prepare the meringue by mixing cornstarch and sugar. With an electric mixer or using a mixing stand, beat 4 egg whites until they become foamy. Slowly pour in the cornstarch-sugar mixture and continue to beat at High speed until stiff peaks form.
Scoop meringue onto the pie and decorate as desired, shaping into ripples or into towering peaks. Serve as-is or bake the pie briefly until top of the meringue becomes a light golden brown. Optional: garnish with ribbons or orange rind. Enjoy!
link