FLORIDA CITRUS MERINGUE PIE
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
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.
FLORIDA CITRUS PIE
If you love Key-lime pie, try this easy citrus-spiked custard pie-it's our tribute to the Sunshine state. The press-in crust gets baked ahead of time, and the creamy contents are a no-bake, fill-and-chill formula that is perfect for a holiday feast where oven space is at a premium.
Provided by Greg Lofts
Categories Pie & Tarts Recipes
Time 5h40m
Yield Serves 10 to 12
Number Of Ingredients 14
Steps:
- For the Crust: Preheat oven to 350°F. Spread walnuts on a rimmed baking sheet in a single layer. Toast until fragrant, 12 to 14 minutes. Let cool slightly, then finely chop. In a large bowl (or a mixer fitted with the paddle attachment), whisk together butter, egg yolk, sugar, and salt until light and fluffy. Stir in flour and walnuts to combine, then knead mixture with your hands a few times to form a soft, pliable dough.
- Press dough evenly into bottom and up sides of a standard 9-inch pie dish. Prick at 1-inch intervals with the tines of a fork; refrigerate until firm, about 20 minutes or, covered, up to 1 day.
- Bake crust 15 minutes; if it's puffing in places, flatten it with the bottom of a dry measuring cup. Continue baking until crust is golden brown and set, 10 to 12 minutes more. Let cool on a wire rack.
- For the Filling: Meanwhile, in a medium saucepan, whisk together sugar, cornstarch, and salt to combine. Whisk in juice, 1/3 cup water, and egg yolks until smooth. Cook over medium-high heat, whisking, until mixture comes to a boil and thickens. Boil 30 seconds; remove from heat. Stir in orange zest, lemon zest and juice, and butter until smooth. Immediately pour into baked crust; smooth top. Let cool slightly, then refrigerate until cold and set firmly, at least 4 hours or, loosely covered (once cold), up to 1 day. Cut into wedges and serve cold, with whipped cream.
CITRUS MERINGUE PIE
For those lemon lovers, here's another wonderful citrus combo in a pie -- orange AND lemon! This recipe is a tweaked version of the original found in the Dec & Jan 2010 issue of Taste of Home. Preparation time does not include the time needed for the finished pie to cool & chill.
Provided by Sydney Mike
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- FOR THE PIE: Preheat oven to 450 degrees F.
- Roll out pastry to fit a 9-inch pie plate, then line the pie plate with the pastry, trimming it, but leaving a 1/2-inch overhang.
- Do not prick the pastry, but line it with a double layer of heavy-duty foil & bake 8 minutes. Remove foil & bake another 5 to 7 minutes or until lightly browned. Cool on a wire rack.
- Reduce oven heat to 350 degrees F.
- Meantime, in a large saucepan, combine sugar, cornstarch & salt, then gradually stir in the water & ORANGE juice until smooth.
- Cook & stir over medium-high heat until thickened & bubbly, then reduce heat & cook, stirring, for another 2 minutes. Remove from heat.
- Stir a small amount of this hot mixture into the egg yolks, then return it all to the pan, stirring constantly.
- Bring to a gentle boil, cooking & stirring another 2 minutes. Remove from heat.
- Gently stir in the LEMON juice, butter & both zests, then pour into the prepared pie shell.
- FOR THE MERINGUE: In a large bowl, beat egg whites & vanilla on medium speed until soft peaks form, then gradually beat in sugar, one tablespoon at a time, on high speed, until stiff peaks form.
- Spread this mixture over the hot filling, sealing edges to the crust.
- Bake for 12 to 15 minutes or until meringue is golden brown.
- Cool on wire rack for at least 1 hour, then refrigerate for another couple of hours before serving.
Nutrition Facts : Calories 342, Fat 12.5, SaturatedFat 4.4, Cholesterol 90.6, Sodium 289.1, Carbohydrate 54.1, Fiber 1.1, Sugar 37.6, Protein 4.3
FLORIDA CITRUS PIE
Categories Milk/Cream Chocolate Dessert Bake Grapefruit Lime Macadamia Nut Fall Bon Appétit Peanut Free Soy Free
Yield Serves 8
Number Of Ingredients 17
Steps:
- For Crust:
- Preheat oven to 350°F. Finely chop nuts in processor. Add ground cookies, sugar and butter and blend in using on/off turns until moist crumbs form. Press mixture firmly onto bottom and sides of 9 1/2-inch deep-dish glass pie dish. Bake crust until golden, about 10 minutes. Cool.
- For Filling:
- Boil grapefruit juice and 1/4 cup sugar in heavy medium saucepan over high heat until reduced to 3/4 cup, about 15 minutes. Meanwhile, sprinkle gelatin over lime juice and let stand 10 minutes. Add gelatin mixture, white chocolate and 1/4 cup cream to grapefruit mixture and whisk over low heat until white chocolate and gelatin melt and mixture is smooth. Pour into large bowl. Refrigerate until cool but not set, whisking occasionally and scraping down sides of bowl with rubber spatula, about 2 hours.
- Beat cream and sugar to stiff peaks. Spoon whipped cream into pastry bag fitted with large star tip. Pipe 15 rosettes of cream around edge of pie. Place 1 lime slice rounded side up between each rosette. Fill center with chocolate curls if desired. (Can be prepared 4 hours ahead. Refrigerate.)
FLORIDA CITRUS MERINGUE PIE
Make and share this Florida Citrus Meringue Pie recipe from Food.com.
Provided by Bren in LR
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 450*. Line an 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 setting to 350*.
- Meanwhile, in a saucepan, mix sugar, cornstarch and salt. Whisk in 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 beaten 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, scaling 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 383.9, Fat 12.8, SaturatedFat 4.5, Cholesterol 99.9, Sodium 321, Carbohydrate 63.2, Fiber 1.1, Sugar 43.3, Protein 5.1
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