Orange Meringue Pie
I love lemon meringue pie, especially when it’s tart. I wanted to try this variation (although all I had was orange sherbet to make it instead of orange juice) and it’s surprisingly good, kind of like a cream-sicle.
Baked pie shell
1 cup sugar
1/3 cup cornstarch
1/2 tsp salt
1 1/2 cup water
1 1/3 cup orange juice (or melted orange sherbet, in my case)
3 beaten egg yolks (save the whites for the meringue)
2 Tablespoons butter
1. In a pot, combine sugar and cornstarch. Gradually stir in water and cook slowly, stirring constantly until mixture boils and thickens. Boil 1 minute and remove from heat.
2. Place eggs in a bowl and temper in the sugar mixture. Return to heat and boil another minute, stirring constantly.
3. Add orange juice and boil for another minute. The mixture should be bubbly and thick. Remove from heat and stir in butter.
4. Pour hot filling into a pre-baked pie shell. Top with meringue (recipe below) and bake at 400 degrees F for 8-10 minutes.
For the meringue:
3 egg whites (reserved from earlier)
1/2 tsp vanilla
1/4 tsp cream of tartar
1/4 cup sugar
1. Beat the egg whites, vanilla and cream of tartar until soft peaks form. Gradually add the sugar until stiff peaks form. Spread meringue over the filling, sealing to the edges of the pie crust. You may want to use a spoon to create the swirly peak effect in the picture.