Sunshine Orange Meringue Pie Recipes

ORANGE MERINGUE PIE

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.

SUNSHINE ORANGE MERINGUE PIE

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.

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

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.

SHERRYBETH'S ORANGE MERINGUE PIE

Steps:

• In saucepan, mix sugar and cornstarch.
• Gradually add orange juice, while heating over medium heat.
• Stir until thickened. Boil one minute.
• Take 1 cup of hot mixture and mix with egg yolks.
• Return the egg yolk and sugar mixture to saucepan.
• Stir well and boil one more minute, stirring constantly.
• Blend in butter and pour into pie shell.
• Meringue: Beat egg whites and cream of tartar with electric mixer until frothy. Add sugar, one Tbsp at a time until meringue is thick and has a glossy appearance.
• Spoon meringue on top of pie and bake for 10 minutes at 375°.
• Allow to cool to room temperature and serve or if you would like it cold, refrigerate for 4 hours before serving.

ORANGE MERINGUE PIE

Steps:

• In a 2- to 3-qt. saucepan, combine sugar, cornstarch and salt. Using a wire whisk, gradually blend in orange juice until smooth. Add egg yolks and blend thoroughly. Add lemon juice and butter. Cook on medium heat, stirring constantly, and gradually bring to a boil. Reduce heat as mixture begins to thicken. Boil slowly for 1 minute. Remove from heat; stir in peel. Pour hot filling into pie shell. Let stand, allowing a thin film to form on top. , Meanwhile, for meringue, beat egg whites in a small bowl until foamy. Add cream of tartar; beat on high until soft peaks form. Reduce speed to medium; add sugar gradually, about 1 tablespoon at a time. beat on high until stiff and glossy. , Spoon meringue around edge of filling. Using a spatula, push meringue gently against inner edge of crust, sealing well. Swirl meringue into center of pie. , Bake at 350° for 12-15 minutes or until meringue is golden brown. Cool on wire rack at room temperature for 2 hours before serving. To cut, use a sharp knife dipped in hot water.

LEMON-ORANGE MERINGUE PIE

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.