As if creating the classic lemon meringue pie was not enough, some talented pie guru invented this tasty orange rendenition! It has a beautiful filling of tart orange curd in a baked crust, topped with mounds of creamy meringue. Enjoy generous slices of this pie for dessert, or as a late-night treat. Smart Recipes, South American Recipes, Eggs,Dairy,Grains Recipes, Recipes Eggs,Dairy,Grains South American Southern Orange Meringue Pie Southern Orange Meringue Pie Recipe | PT25M Serves 8 Ingredients: 2 Cups Granulated Sugar 3 Tablespoons All-Purpose Flour 3.5 Tablespoons Cornstarch 0.25 Teaspoon Salt 0.5 Cup Frozen Orange Juice Concentrate 1 Large Lemon 2 Tablespoons Unsalted Butter 4 Medium Eggs 1 Store-Bought Pie Shell 1 Teaspoon Vanilla Extract 0.5 Teaspoon Cream Of Tartar Bring 1 1/2 cups sugar with flour, water, cornstarch, salt, lemon juice, zest and orange-juice concentrate to a boil, stirring frequently. Reduce the heat to low and stir in the butter until completely melted. Set aside. Lightly whisk the egg yolks in a medium bowl, while slowly stirring adding 1/2 cup of the orange juice mixture, to temper the eggs. Stir the tempered eggs back into the juice mixture and simmer for 5 minutes until the custard is thick and glossy. Preheat the oven to 350 degrees. Pour the custard into the pie shell, level off with a wooden spoon and set aside. Beat egg whites with vanilla, and cream of tartar in an electric mixer on medium speed. Add remaining sugar and beat until stiff peaks form. Top the baked shell filling with meringue and bake for 10 minutes. Allow to cool to room temperature before serving.

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