Family Favorites...Orange Meringue Pie

For a different pie, this recipe from the Cookbook Good Food on a Budget makes a good dessert. While I think I prefer Lemon, Sue, Bettie and Lyle really like this.
  It is not what I would call inexpensive unless you make it when oranges are in season, not like I do in the middle of winter, but it is such a sunny pie to make when it’s cold outside. It takes 6 medium oranges (usually) if you use navel oranges. Sometimes our store has Valencia oranges which are a juice orange and then it will take less.
  I do use the meringue recipe from yesterday's post instead of the meringue recipe listed here.  Notice that this is for a 8 inch pie not a 9 inch pie crust.
Orange Meringue Pie
¾ cup sugar
¼ cup cornstarch
¼ teaspoon salt
1 ½ cups orange juice
2 slightly beaten egg yolks
1 tablespoon butter
1 teaspoon grated orange peel (optional)
1 baked 8 inch pie shell
2 egg whites
¼ cup sugar
In saucepan combine ¾ cup sugar, cornstarch, and slat. Slowly stir in juice. Cook and stir till thickened and bubbly. Reduce heat,. Cook 1 minute more; remove from heat. Stir small amount of hot mixture into yolks; return to hot mixture. Cook and stir 2 minutes more. Stir in margarine and peel. Pour in to pie shell.
  Beat egg whites to soft peaks. Slowly beat in ¼ cup sugar to stiff peaks; spread over hot filling, sealing edges. Bake at 400° for 7 to 9 minutes. Cool on rack.

2 comments:

  1. I just have to use this recipe for a favorite rhubarb torte I make and for, of course (and I can't wait!)-- a Lemon Meringue pie!!!!!!! Thank you so much for posting this beauty.

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  2. I'm guessing you mean the recipe for the Meringue. It is really the best I have ever tried. It holds up so well.
    Not the recipe with this post, but as it says, the meringue recipe from the day before's post.

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