ORANGE MERINGUE PIE RECIPES

Steps:

• Preheat oven to 400°.
• In saucepan combine sugar and cornstarch.
• Combine egg yolks, orange juice and water; stir gradually into sugar/cornstarch mixture in the pan.
• Cook stirring constantly over medium heat until mixture thickens and boils.
• Boil 1 minute, stirring constantly; stir in butter, lemon juice and the peel.
• Immediately pour into pre-baked pie shell.
• Cover completely with meringue-carefully sealing to the edges.
• Bake about 10 minutes or until meringue browns lightly.
• Cool on wire rack out of drafts.

Steps:

• In a 2- to 3-qt. saucepan, combine sugar, cornstarch and salt. Using a wire whisk, gradually blend in orange juice until smooth. Add egg yolks and blend thoroughly. Add lemon juice and butter. Cook on medium heat, stirring constantly, and gradually bring to a boil. Reduce heat as mixture begins to thicken. Boil slowly for 1 minute. Remove from heat; stir in peel. Pour hot filling into pie shell. Let stand, allowing a thin film to form on top. , Meanwhile, for meringue, beat egg whites in a small bowl until foamy. Add cream of tartar; beat on high until soft peaks form. Reduce speed to medium; add sugar gradually, about 1 tablespoon at a time. beat on high until stiff and glossy. , Spoon meringue around edge of filling. Using a spatula, push meringue gently against inner edge of crust, sealing well. Swirl meringue into center of pie. , Bake at 350° for 12-15 minutes or until meringue is golden brown. Cool on wire rack at room temperature for 2 hours before serving. To cut, use a sharp knife dipped in hot water.