CITRUS MERINGUE PIE RECIPES

Steps:

• Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line 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 temperature to 350°., Meanwhile, in a large 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 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, sealing 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.

Steps:

• Preheat oven to 350°F. Stir together cornstarch, lemon juice, and lime juice in a medium nonreactive saucepan until cornstarch dissolves. Stir in 3 cups water, 2 cups sugar, butter, 1/8 teaspoon salt, and lemon zest. Bring to a boil over medium-low, stirring constantly with a wooden spoon, about 15 minutes. (Mixture will thicken as it cooks.) Remove from heat.
• Whisk egg yolks in a large bowl. Gradually whisk in hot lemon-lime mixture. Press a piece of plastic wrap directly onto surface, and let cool 30 minutes. Pour mixture into pastry shell. Set aside.
• Combine egg whites and remaining 1/8 teaspoon salt in bowl of a heavy-duty stand mixer fitted with the whisk attachment. Beat on medium speed until frothy, about 1 minute. Gradually add cream of tartar and remaining 1/2 cup sugar, beating on medium speed until mixture forms stiff, glossy peaks, about 4 minutes.
• Gently dollop meringue over lemon-lime filling. Using the back of a spoon, spread meringue to edges. Swirl decoratively with spoon. Bake in preheated oven until meringue is golden brown, about 20 minutes. Transfer to a wire rack, and let cool to room temperature, about 2 hours. Transfer to refrigerator until well chilled, about 3 hours.