FLORIDA CITRUS MERINGUE PIE

Florida Citrus Meringue Pie image

Why limit a fantastic dessert to just one kind of citrus fruit? Thanks to orange and lemon, this lovely pie packs a bold sweet-tart flavor! -Barbara Carlucci, Orange Park, Florida

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 16

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Ingredients

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 large egg yolks
1/2 cup lemon juice
2 tablespoons butter
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
MERINGUE:
4 large egg whites
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1/2 cup sugar

Steps:

Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake until bottom is lightly browned, 8-10 minutes. Remove foil and weights; bake until golden brown, 5-8 minutes longer. Cool on a wire rack. Reduce oven temperature to 350°., Meanwhile, in a large saucepan, mix sugar, cornstarch and salt. Whisk in water and orange juice. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer (mixture will be thick). Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Gently stir in lemon juice, butter, and lemon and orange zests., For meringue, in a large bowl, beat egg whites with vanilla and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form., Transfer hot filling to crust. Spread meringue over filling, sealing to edge of crust; swirl top with the back of a spoon., Bake until meringue is golden brown, 13-16 minutes. Cool on a wire rack 1 hour. Chill 3 hours before serving. Refrigerate leftovers.

Nutrition Facts : Calories 415 calories, Fat 17g fat (10g saturated fat), Cholesterol 140mg cholesterol, Sodium 318mg sodium, Carbohydrate 62g carbohydrate (41g sugars, Fiber 1g fiber), Protein 6g protein.