Orange Meringue Pie Recipe

Orange Meringue Pie Recipe

This orange meringue pie is a reviving change from lemon meringue.

All out: 40 mins - Prep: 25 mins - Cook: 15 mins - Yield: 8 Servings

Utilize a prebaked pie shell for the pie. This sustenance processor hull is a decent decision, or utilize a solidified outside layer or refrigerated baked good sheets. Pursue the headings on the bundle for prebaking the covering or utilize these bearings.

Top the pie with a whipped cream besting on the off chance that you like.

Ingredients

1 pie shell (prepared, 9-inch, cooled)

1 container sugar

5 tablespoons flour (generally useful)

1/4 teaspoon salt

1 container warm water

1/2 container squeezed orange

3 huge egg yolks

1 tablespoon spread

1 tablespoon lemon juice

2 tablespoons orange get-up-and-go (finely ground)

Meringue Topping:

3 huge egg whites

1/4 teaspoon cream of tartar

6 tablespoons sugar

Discretionary: 1/2 teaspoon vanilla

Method

1-Bake the pie hull as coordinated on the formula or bundle.

2-Remove the outside layer to a rack to cool and decrease the stove warmth to 325 F.

3-In a medium pot, consolidate the 1 measure of sugar, flour, and salt.

4-Stir in warm water and squeezed orange.

5-Place the pot over medium-low warmth and cook, mixing always until the blend thickens and starts to bubble. Bubble delicately, mixing, for 1 minute. Set the pot over stewing water and keep cooking for around 10 minutes longer.

6-In a little bowl, whisk the egg yolks. While whisking always, include around 1/2 measure of the hot blend to the egg yolks. Whisk the egg yolk blend once more into the hot blend; mix completely. Cook over the stewing water for 5 to 7 minutes longer, blending always.

7-Remove the pan from the skillet of high temp water. Include the margarine, lemon juice, and orange pizzazz. Give blend a chance to cool somewhat and after that empty it into the cooled prepared pie outside.

8-Meanwhile, make the meringue. In a blending bowl with an electric blender, beat the egg whites until foamy; include the cream of tartar and keep on beating until the meringue holds delicate pinnacles. While beating always, include the 6 tablespoons of sugar step by step and keep beating until firm and polished. Whenever wanted, include 1/2 teaspoon of vanilla or another seasoning.

9-Spoon the meringue onto the pie filling, tenderly spreading to the hull edge to seal filling in.

10-Bake in the preheated 325 F stove for 15 to 18 minutes, until the pinnacles are pleasantly seared.