- Cooking Time: 25-35
- Servings: 4-8
- Preparation Time: 5
- • 1 baked pie shell, 9 inches, cooled
- • 1 cup sugar (white is best)
- • 5 Tablespoons all purpose flour
- • 1/4 teaspoon salt
- • 1 cup warm water
- • 1/2 cup orange juice
- • 3 egg yolks
- • 1 tablespoon butter (any color)
- • 1 tablespoon lemon juice
- • 2 Tablespoons finely grated orange peel
- • Meringue:
- • 3 egg whites*
- • 6 Tablespoons sugar
- • 1/4 teaspoon cream of tartar
- • 1/2 teaspoon vanilla or another extract
- In a medium saucepan, combine sugar, flour and salt. Stir in the warm water and orange juice. Cook over low heat, constantly stirring, until the mixture thickens and begins to boil. Set mixture over boiling water and continue cooking for up to 10 minutes more.
- Beat the yolks lightly then beat a little of the hot mixture into them. Add the egg yolk mixture back into the hot mixture in top of double boiler, whisking well. Cook 5 to 7 minutes, constantly stirring. Remove from hot water. Blend in the butter, lemon juice and orange peel. Allow mixture to cool, then pour into the baked shell. Spoon meringue onto pie, spreading crust edges to seal in the filling. bake at 325 f for 15 to 18 minutes, until nicely browned. Do Not freeze the pie after baking , because the meringue will not do well in freezer.
- Merengue directions: Beat egg whites* until frothy; add the tatar and continue to beat until stiff enough to hold up. Gradually add the sugar and continue beating until stiff and glossy. Add vanilla or other flavoring.
I always loved lemon meringue pie and I like to be creative. Then one day, I found a recipe, for Orange Meringue Pie. I decided to try it. It was so delicious, that I made it at least 8 times. Yum! When I decided to share it at bakespace, I figured why not call it, its Spanish name?