AUTHENTIC FLORIDA'S SOUR ORANGE PIE RECIPE

Steps:

• Preheat the over to 350 degrees F.
• Break up the graham crackers; place in a food processor and pulse for 1 minute, creating fine crumbs. If you don't have a food processor, place the crackers in a large plastic bag; seal and crush the crackers with a rolling pin, again, creating fine crumbs. Place in the food processor (or bowl).
• Melt 4 tablespoons of butter in the microwave (1 minute). Add the melted butter and sugar and pulse or stir until combined. Pour the mixed ingredients into the pie pan. Press the mixture into the bottom and side of the pie pan, forming a neat edge up the side of the pan. Bake the crust at 350 degrees until set and lightly golden (about 8 minutes). Set aside to cool on a wire rack; leave the oven on.
• After zesting the outside of 2 oranges and 2 lemons, set the zest aside.
• Next juice the oranges and lemons (you may have more juice than you need). Measure ½ cup of orange juice and ½ cup of lemon juice.
• Place 1 full cup of the combined juice in a small saucepan, add ½ cup of sugar and bring to a boil. After bringing to a full boil, turn down to medium heat and continue cooking for 20 minutes, reducing to ¾ cup of combined juice. This will look like syrup and thicken as it cooks.
• Next, separate 4 eggs - placing the egg yolks in one small bowl and the egg whites in another bowl (set aside the egg whites for the pie meringue topping).
• In an electric mixer with the wire whisk attachment, beat the four egg yolks with 1 heaping teaspoon of orange zest and 1 heaping teaspoon of lemon zest at high speed until very fluffy, for 5 minutes. Next, gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer.
• Lower the mixer speed and slowly add the combined orange/lemon syrup, mixing just until combined, no longer.
• Pour the mixture into the crust. Bake the pie for another 10 minutes, or until the filling has just set (should not jiggle).
• When the pie comes out, sprinkle the top with the remaining orange zest (or if you like, wait and put it on top of the meringue).
• Let cool for 5-10 minutes. Set aside. Keep the oven on.
• For the merengue (optional), With a mixer, beat the 4 egg whites at high speed with ¼ teaspoon of cream of tartar for about 4-5 minutes until soft peaks form. Gradually beat in the ¼ cup of sugar until blended. Next, spread the meringue over the pie filling; seal to the edge of the crust.
• Turn the oven up to 400 degrees. Bake for 5-10 minutes (or until the meringue is golden) BUT don't take your eyes off the oven, keeping the door slightly ajar.
• Refrigerate the pie for at least 4 hours or overnight. If you don't have enough time, freeze for one hour.