Orange Meringue Pie

Ingredients

• Servings: 8
• 1 (9 inch) unbaked pie crust
• 3/4 cup sugar
• 1/3 cup cornstarch
• 1 pinch salt
• 1 cup orange juice
• 1/2 cup lemon juice
• 1/4 cup water
• 4 eggs, separated
• 4 tablespoons butter or margarine, cut into pieces
• 2 teaspoons grated orange zest
• 1/2 cup diced orange segments
• 1/2 cup white sugar
• 1/4 teaspoon cream of tartar

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 50 mins


• preheat oven to 400 degrees f (205 degrees c). line pastry with aluminum foil and a layer of pie weights or dried beans. bake in the preheated oven until edge of crust is golden, about 10 minutes. carefully remove the foil and weights; bake about 5 minutes more.
• in a small saucepan, stir together the 3/4 cup sugar, 1/3 cup cornstarch, and salt. mix in the orange juice, lemon juice, and water. whisk in the egg yolks. cook over medium heat, stirring frequently, until thick and bubbly, about 5 minutes. remove from heat, and stir in butter and orange zest. if desired; stir in diced orange segments. pour into prepared pie crust, cover with plastic wrap, and set aside to cool.
• when pie filling has cooled to room temperature, preheat oven and prepare meringue. preheat oven to 350 degrees f (175 degrees c). in a large glass or metal bowl, beat egg whites until foamy. gradually add 1/2 cup sugar and cream of tartar, continuing to beat until stiff peaks form. lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. spread over pie, making sure the meringue completely covers the filling and meets the edges of the pie crust.
• bake in preheated oven until meringue topping is golden brown, about 15 minutes.