Orange Meringue Pie #2
Marilyn Thomas, The Homemaker Baker, P.O. Box 892, Camino, CA 95709
Pies & Pastries
plus 2 tablespoons
grated orange peel
cream of tartar
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.
Crust Options: You can use a graham cracker crust or a chocolate cookie
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.