ORANGE MERINGUE PIE
A nice change from lemon meringue. A unique flavor.
Provided by jowolf2
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 1h50m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Line pastry with aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights; bake about 5 minutes more.
- In a small saucepan, stir together the 3/4 cup sugar, 1/3 cup cornstarch, and salt. Mix in the orange juice, lemon juice, and water. Whisk in the egg yolks. Cook over medium heat, stirring frequently, until thick and bubbly, about 5 minutes. Remove from heat, and stir in butter and orange zest. If desired; stir in diced orange segments. Pour into prepared pie crust, cover with plastic wrap, and set aside to cool.
- When pie filling has cooled to room temperature, preheat oven and prepare meringue. Preheat oven to 350 degrees F (175 degrees C). In a large glass or metal bowl, beat egg whites until foamy. Gradually add 1/2 cup sugar and cream of tartar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread over pie, making sure the meringue completely covers the filling and meets the edges of the pie crust.
- Bake in preheated oven until meringue topping is golden brown, about 15 minutes.
Nutrition Facts : Calories 365.4 calories, Carbohydrate 52.6 g, Cholesterol 108.3 mg, Fat 15.8 g, Fiber 1.3 g, Protein 5 g, SaturatedFat 6.3 g, Sodium 194 mg, Sugar 35.5 g
SUNSHINE ORANGE MERINGUE PIE
I found this recipe while vacationing in Florida in the late '60s. I made a few changes and added lime juice for extra tartness. It's colorful, refreshing and looks so pretty on the plate. -June Nehmer, Las Vegas, Nevada
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the cracker crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack., For filling, combine the sugar, cornstarch and salt in a saucepan. Whisk in orange juice and water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in the lime juice, orange zest and butter. Pour hot filling into pie crust., For the meringue, beat egg whites in a bowl until foamy. add cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread evenly over hot filling, sealing edges to crust., Bake at 350° for 12-15 minutes or until golden. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 363 calories, Fat 13g fat (6g saturated fat), Cholesterol 104mg cholesterol, Sodium 285mg sodium, Carbohydrate 60g carbohydrate (45g sugars, Fiber 1g fiber), Protein 4g protein.
ORANGE LIME PIE WITH MERINGUE TOPPING
Steps:
- Preheat oven to 350 degrees F. with the rack in the middle of the oven. In a food processor, pulse crackers until crumbly. Slowly drizzle in butter while pulsing until crumbs are moist but still crumbly. Press mixture into a springform pan using the bottom of a measuring cup. Make sure the crust goes at least 1-inch up the sides. Set aside.
- In a medium bowl whisk together egg yolks, milk, lime and orange juices and zests. Pour into crust and bake until pie sets, about 30 to 35 minutes. Cool to room temperature.
- Preheat broiler. In a stand mixer fitted with the whisk attachment, whisk egg whites on medium speed until foamy. Slowly add sugar until meringue turns glossy. Increase the speed and continue whisking until meringue holds medium soft peaks. Top pie decoratively with meringue. Broil in the middle of the oven until meringue begins to brown on the top, about 3 minutes.
ORANGE-LIME PIE WITH MERINGUE TOPPING
"You're gonna be a superstar with this pie!"
Provided by Sunny Anderson
Time 1h5m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Position a rack in the middle of the oven; preheat to 350 degrees F. Pulse the graham crackers in a food processor until crumbly. Slowly drizzle in the butter while pulsing until the crumbs are moist but still crumbly. Press the mixture into the bottom and up the side of an 8-inch springform pan using the bottom of a measuring cup, making sure the crust goes at least 1 inch up the side. Set aside.
- Whisk together the egg yolks, condensed milk, lime and orange zests and juices in a medium bowl. Pour into the crust and bake until the pie sets, 30 to 35 minutes. Let cool to room temperature.
- Position a rack in the middle of the oven and preheat the broiler. Whisk the egg whites in a stand mixer fitted with the whisk attachment on medium speed until foamy. Slowly add the sugar until the meringue turns glossy. Increase the speed and continue whisking until the meringue holds medium-soft peaks and is glossy but not dry. Top the pie decoratively with the meringue. Broil in the middle of the oven until the meringue begins browning on top, about 3 minutes. Serve warm or let cool to room temperature.
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.
ORANGE MERINGUE PIE
Provided by Donald DiPalma
Categories Food Processor Mixer Egg Dessert Bake Orange Chill Gourmet Connecticut Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 10-inch pie
Number Of Ingredients 21
Steps:
- Make shell:
- In a large bowl with a pastry blender or in a food processor blend or pulse together flour and shortening until mixture resembles meal. In a small bowl stir together egg yolk, vinegar, and ice water. Gradually add yolk mixture to flour mixture, stirring with a fork until mixture forms a dough. Form dough into a flattened disk and chill, wrapped in plastic wrap, 1 hour or overnight.
- Preheat oven to 425°F.
- Roll dough into a 12-inch round on a lightly floured surface and fit into a 10-inch (1 1/2-quart) glass pie plate, crimping edge decoratively. Prick shell in several places with a fork and chill 30 minutes.
- Line shell with foil and fill with rice. Bake shell in middle of oven 15 minutes. Remove foil and rice carefully and bake shell 12 to 15 minutes more, or until pale golden. Cool shell in pie plate on a rack.
- Make filling:
- Into a 4-quart saucepan sift together sugar, cornstarch, and salt. Gradually whisk in zest, 1 1/2 cups orange juice, and lemon juice. Cook mixture over moderate heat, whisking constantly, until sugar is dissolved. Remove pan from heat and add butter, whisking constantly until melted. Add remaining 2 1/4 cups orange juice and eggs and simmer, stirring constantly, 2 minutes, or until smooth and thickened.
- Strain filling through a sieve into a bowl and pour into shell. Cool pie completely.
- Make meringue:
- Preheat oven to 350°F.
- In a large bowl with an electric mixer beat egg whites on low speed until frothy. Add cream of tartar and increase speed, beating until whites hold soft peaks. Gradually beat in sugar and vanilla and beat on high speed until meringue holds stiff and glossy peaks.
- Spread meringue on top of cooled filling, covering filling completely, and bake pie in middle of oven 15 minutes, or until meringue is golden. Chill pie 3 hours, or until set.
BLOOD ORANGE BUTTERSCOTCH MERINGUE PIE
With a snappy filling of blood orange curd that's crowned by a glossy brown sugar meringue, this variation on the classic lemon meringue pie is slightly sweeter and juicier than the original, and just as eye-catching with its swirly, golden topping. If you can't find blood oranges, regular oranges or tangerines make fine substitutes. This pie is best served the day it's baked, though you can make the dough and filling up to five days in advance. The meringue, however, needs to be whipped up just before the pie is baked. Store leftovers in a sealed container at room temperature.
Provided by Melissa Clark
Categories pies and tarts
Time 2h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Prepare the crust: On a lightly floured surface, and using a lightly floured rolling pin, roll pie dough into a 12-inch circle, about 1/8-inch thick. Transfer to a 9-inch pie pan (not deep dish); fold the edges over and crimp them together. Prick crust all over with a fork and chill in freezer for 30 minutes until frozen. (Cover with plastic if freezing for longer than a few hours. Well wrapped, it will last in the freezer for up to a month.)
- Heat oven to 425 degrees. Line chilled crust with foil, fill with pie weights or dried rice, then bake for 12 minutes. Remove foil, lower oven temperature to 350 degrees, and bake until pale golden, 10 to 16 minutes longer. Transfer to a rack to cool while you prepare the filling. (Leave the oven on if baking the pie immediately.)
- In a heavy saucepan, whisk together egg yolks, egg and sugar. Stir in the orange and lemon juices, zest and salt. Add pieces of butter and cook, whisking constantly, over medium-low heat until the mixture thickens enough to coat a spoon, about 7 to 9 minutes. An instant-read thermometer should register 180 degrees. Inspect the filling: If you think there are any coagulated bits of egg, strain through a fine-mesh sieve into a clean bowl.
- Pour filling into pie crust and return to the oven to bake until filling is set (it should jiggle only slightly in the center), about 18 to 40 minutes. (Pies prepared in glass and ceramic dishes can take much longer to bake than those prepared in metal dishes. Don't give up: The curd will eventually set.) Remove pie from oven and increase oven temperature to 400 degrees for baking the meringue.
- As the filling bakes, make the meringue: Fill a medium pot with 1 inch of water and bring to a simmer over medium-high heat. Using a large metal bowl, whisk together egg whites, sugar, cream of tartar and salt. Set the bowl with the egg white mixture into the pot above the water, and whisk constantly by hand until sugar dissolves and mixture is warm (160 degrees on an instant thermometer) and has thickened and lightened in color, 5 to 7 minutes. Remove bowl from heat.
- Using an electric mixer, beat on medium-low speed and gradually increase speed to high, until mixture is thick, fluffy and stiff peaks form, about 5 to 8 minutes. Be careful not to overbeat.
- Spread the meringue over the hot filling, making sure it meets the edges of the crust. Using a knife or spatula, swirl in a design if you like, and bake until lightly browned, about 8 to 12 minutes.
- Allow to cool completely and top with more orange zest before serving.
ORANGE MERINGUE PIE
I found this recipe while vacationing in Florida in the late '60s. I made a few changes and added lime juice for extra tartness. It's colorful, refreshing and looks so pretty on the plate. -June Nehmer, Las Vegas, Nevada
Provided by Allrecipes Member
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- In a bowl, combine the cracker crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 375 degrees F for 8-10 minutes or until lightly browned. Cool.
- For filling, combine the sugar, cornstarch and salt in a saucepan. Whisk in orange juice and water until smooth. Cook and stir over medium heat until thickened and bubbly. reduce heat; cook and stir 2 minutes longer.
- Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in the lime juice, orange peel and butter. Pour hot filling into pie crust.
- For the meringue, beat egg whites in a mixing bowl until foamy. add cream of tartar; beat 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 degrees F for 12-15 minutes or until golden. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 481.8 calories, Carbohydrate 80.7 g, Cholesterol 134.6 mg, Fat 16.6 g, Fiber 0.9 g, Protein 5.1 g, SaturatedFat 8.8 g, Sodium 327.8 mg, Sugar 64.4 g
LEMON-ORANGE MERINGUE PIE
Make and share this Lemon-Orange Meringue Pie recipe from Food.com.
Provided by Pebbles
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Prepare pie crust according to package directions, using foil on edges to prevent burning, until completely baked through. Cool completely.
- Grate lemon and orange peels with zester, making sure not to get any pith.
- Remove segments from membranes and squeeze to release juices and segments in large bowl, making sure to remove any seeds.
- Whisk cornstarch, then 3/4 cup of sugar into fruit, breaking up fruit.
- Beat in 2 eggs and 3 eggs yolks (reserve whites for meringue).
- Stir 1 tablespoon grated lemon peel and all but 1/2 teaspoon orange peel.
- Transfer to heavy medium saucepan at medium high heat. Whisk until mixture boils. Continue whisking vigorously 1 minute.
- Transfer to bowl and cool completely.
- Preheat over to 350.
- Spread filling evenly in crust.
- Using electric mixer beat reserved 3 egg whites and salt until medium peaks form.
- Gradually add 1/2 cup sugar and beat about 3 more minutes.
- Beat in 1/2 teaspoon orange peel.
- Spread over filling and bake until meringue is golden, about 15 minutes.
- Cool and refrigerate 1 hour before serving.
Nutrition Facts : Calories 462.9, Fat 20.8, SaturatedFat 6.7, Cholesterol 132.2, Sodium 410.7, Carbohydrate 64.7, Fiber 2.2, Sugar 35.3, Protein 6.8
LEMON-ORANGE MERINGUE PIE
Provided by Barbara Kafka
Categories dinner, dessert
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Make lemon curd and place in the refrigerator to chill while finishing recipe.
- To make the crust, sift together flour and salt in the large bowl of an electric mixer. Add lard and butter and mix with a paddle until the mixture resembles coarse meal. Add cold water and mix only until dough forms a ball. Wrap in plastic and refrigerate for one hour.
- Roll out pastry or press it into a 9-inch glass pie plate. Prick bottom all over with a fork. Line with baking parchment or aluminum foil and weight with beans or pie weights. Chill for 15 minutes.
- Preheat conventional oven to 425 degrees.
- Place crust in oven and bake for 10 minutes or until edges are set. Remove beans and parchment and continue baking for 10 more minutes or until golden brown. Remove from oven.
- Place the marmalade in a small ceramic ramekin. Cook, uncovered, at 100 percent power in the microwave oven for 30 seconds. With a pastry brush, brush marmalade on the hot crust, covering it evenly. Set crust aside to cool.
- Peel and section juice oranges, if using them. Place sections on paper toweling to absorb juice. Preheat broiler.
- To assemble pie, place orange sections over the bottom of the crust. Spread chilled lemon curd over orange sections. Place in the refrigerator while making meringue.
- Preheat the broiler
- Place egg whites in the large bowl of an electric mixer. Add cream of tartar and salt. Beat until soft peaks form. Add the sugar, one tablespoon at a time and beat until shiny and soft peaks form.
- Spread meringue over lemon curd. Make sure the meringue covers the curd. Place under the broiler for 5 minutes, or until no longer sticky when lightly pressed with a finger. Serve at room temperature or chilled.
Nutrition Facts : @context http, Calories 383, UnsaturatedFat 9 grams, Carbohydrate 40 grams, Fat 23 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 12 grams, Sodium 267 milligrams, Sugar 22 grams, TransFat 1 gram
ORANGE MERINGUE PIE (REDUCED FAT/SUGAR)
This delicious pie is zesty, sweet and refreshing. And with half the sugar this pie goes down guilt free.
Provided by Chef RayRay
Categories Pie
Time 38m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400°f.
- In a medium sized pot, mix 1/3 cup sugar, 2/3 cups sugar substitute. Over medium heat, gradually stir in cornstarch, water, orange juice, and egg yolk.
- Stir mixture until it boils and thickens. Let boil one minute and remove from heat.
- Stir in margarine, 1 tbs orange zest, and lemon juice.
- Pour hot mixture into pie shell and set aside.
- In an electric mixer, combine 3 egg whites and cream of tartar. Mix until slightly frothy, then add 2 tbs sugar, 4 tbs sugar substitute, and vanilla extract.
- Mix on high until meringue is stiff.
- Scoop meringue gently onto cooling pie filling. Pull meringue gently to the edge of pie shell to prevent shrinking away from the shell when fully cooled.
- Decorate as desired with extra meringue.
- Bake about 8 minutes or until meringue is golden brown.
- Garnish with remaining 1 tbs of orange zest.
- Allow pie to cool for at least one hour. Slice and enjoy!
Nutrition Facts : Calories 408.9, Fat 16.4, SaturatedFat 3.8, Cholesterol 31.5, Sodium 185.9, Carbohydrate 60.9, Fiber 1.4, Sugar 39.7, Protein 5
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- Preheat oven to 350°F. Roll out chilled pie dough to an 1/8-inch-thick circle. Place in 9-inch pie pan, fit to sides and trim edges leaving a 1/2-inch overhang. Fold overhang under itself and pinch all around the perimeter to make crust edge. Crimp as desired. Line inside of pie pan with parchment paper and pour baking weights into lined crust. Bake for 20 minutes; remove pie weights and parchment paper, and bake for an additional 10 minutes until crust is lightly browned all over. Remove to cool slightly.
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