Orange Meringue Pie

Vera Bell, FMS

  • 1 5/8 cup sugar
  • 7 Tbsp cornstarch
  • 3/4 tsp salt
  • 1/2 cup warm water
  • 3 eggs, separated
  • 1 Tbsp grated orange rind
  • 1/4 Tbsp grated lime rind
  • 1/2 cup orange juice
  • 2 Tbsp butter
  • 1 baked pie shell

Mix 1/4 cup sugar, cornstarch and 1/2 teaspoon salt in a heavy saucepan and stir in warm water. Bring to boil over low heat, stirring constantly. Cook for 8 to 10 minutes or until clear and thick. Remove from heat. Stir several spoons of hot mixture into beaten egg yolks and mix well. Pour back into saucepan stirring and bring to a boil. Add the grated rinds and cook over low heat for 4 to 5 minutes.

Remove from heat and stir in orange juice and butter. Cool and pour into pie shell. Chill egg whites. Beat into stiff peaks.

Bake at 425°.


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