Florida Citrus Meringue Pie

READY IN: 1hr 10mins

INGREDIENTS

  • 9inchespie crusts, in pie pan
  • 1cupsugar
  • 9tablespoonscornstarch
  • 12 teaspoonsalt
  • 1cupwater
  • 1cuporange juice
  • 4largeegg yolks, beaten
  • 12 cuplemon juice
  • 2tablespoonsbutter
  • 1teaspoon grated lemon zest
  • 1teaspoon grated orange zest
  • 4largeegg whites (Meringue recipe)
  • 1teaspoonvanilla extract
  • 14 teaspooncream of tartar
  • 12 cupsugar
  • NUTRITION INFO

    Serving Size: 1 (176) g

    Servings Per Recipe:8

    Calories: 374

    Calories from Fat 114 g 31 %

    Total Fat 12.7 g 19 %

    Saturated Fat 4.5 g 22 %

    Cholesterol 99.9 mg 33 %

    Sodium 321.7 mg 13 %

    Total Carbohydrate60.9 g 20 %

    Dietary Fiber 1.1 g 4 %

    Sugars 40.7 g 162 %

    Protein 4.9 g 9 %

    DIRECTIONS

  • Preheat oven to 450*.Line an unpricked crust with a double thickness of foil.Fill with pie weights, dried beans or uncooked rice.
  • Bake until bottom is lightly browned, 8-10 minutes.Remove foil and weights; bake until golden brown, 5-8 minutes longer.Cool on a wire rack.Reduce oven setting to 350*.
  • Meanwhile, in a saucepan, mix sugar, cornstarch and salt.Whisk in water and orange juice.Cook and stir over medium-high heat until thickened and bubbly.Reduce heat to low; cook and stir 2 minutes longer (mixture will be thick).Remove from heat.
  • In a small bowl, whisk a small amount of hot mixture into beaten egg yolks; return all to pan, whisking constantly.Bring to a gentle boil; cook and stir 2 minutes.Remove from heat.Gently stir in lemon juice, butter and lemon and orange zests.
  • For meringue, in a large bowl, beat egg whites with vanilla and cream of tartar on medium speed until foamy.Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved.
  • Continue beating until soft glossy peaks form.
  • Transfer hot filling to crust.Spread meringue over filling, scaling to edge of crust; swirl top with the back of a spoon.
  • Bake until meringue is golden brown, 13-16 minutes.Cool on a wire rack 1 hour.Chill 3 hours before serving.Refrigerate leftovers.
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