A nice change from lemon meringue. A unique flavor.”
Ingredients
1 (9 inches) unbaked pie crust
3/4 cup sugar
1/3 cup cornstarch
1 pinch salt
1 cup of 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
Directions
- 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 the edge of the 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 the oven and prepare the 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 the preheated oven until meringue topping is golden brown, about 15 minutes.