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Orange Meringue Pie #2

Author/Submitted by: Marilyn Thomas, The Homemaker Baker, P.O. Box 892, Camino, CA 95709
Servings: 0
Categories: Desserts / Pies & Pastries

1 1/2  cups  sugar
1/4  tsp.  salt
3  cups  orange juice
3  Tbs.  butter
1/4  cup  cornstarch, plus 2 tablespoons
1 1/2  tsp.  grated orange peel
4    egg yolks, well beaten
1    pie crust, 10-inch, baked

4    egg whites
1/4  tsp.  cream of tartar
1/2  cup  sugar

1. In a saucepan, thoroughly combine sugar, corn starch, salt and orange peel. Gradually blend orange juice, then beaten eggs and blend until smooth. Add butter and bring to a boil over a medium-high heat stirring constantly. Boil 3 to 4 minutes until thickened. Partially cool while preparing meringue.

2. Meringue: Place whites in medium size bowl. Beat until frothy, add cream of tartar and beat at high speed until whites hold soft peaks and have just lost frothy appearance. Add sugar very gradually and continue beating until sugar is used and whites are stiff, but not dry.

3. Crust Options: You can use a graham cracker crust or a chocolate cookie crust.

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