CITRUS MERINGUE PIE

CITRUS MERINGUE PIE image

Yield 8 servings

Number Of Ingredients 15

Pastry for single-crust pie (9 inches)
1 cup sugar
5 tablespoons cornstarch
1/2 teaspoon salt
1 cup water
1 cup orange juice
4 egg yolks, beaten
1/2 cup lemon juice
2 tablespoons butter
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
MERINGUE:
3 egg whites
1 teaspoon vanilla extract
6 tablespoons sugar

Steps:

Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack. Reduce heat to 350°. Meanwhile, in a large saucepan, combine the sugar, cornstarch and salt. Gradually stir in water and orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer (mixture will be thick). Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter, and lemon and orange peel. Pour into prepared crust. In a large bowl, beat egg whites and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust. Bake at 350° for 12-15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for 1-2 hours before serving. Yield: