Old Talbott Tavern Orange Meringue Pie

Oxmoor House
one 9-inch pie


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3/4 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 1/4 cups water
2 eggs, separated
2 teaspoons grated orange rind
1/2 cup orange juice
2 tablespoons lemon juice
1 baked (9-inch) pastry shell or graham cracker piecrust
1/2 cup sugar
Dash of salt
2 tablespoons water
1 orange, peeled, seeded, and separated into sections
1/2 cup flaked coconut


Combine 3/4 cup sugar, flour, and 1/2 teaspoon salt in top of a double boiler. Gradually add 1 1/2 cups water, stirring well. Place over boiling water, and cook, stirring constantly, until mixture thickens.

Beat egg yolks until thick and lemon colored. Gradually stir one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook over boiling water, stirring constantly, 5 minutes or until smooth and thickened.

Remove from heat. Stir in orange rind, orange juice, and lemon juice, mixing well. Spoon filling into pastry shell.

Combine egg whites, 1/2 cup sugar, dash of salt, and 2 tablespoons water in top of a double boiler; beat well. Place over boiling water. Beat at high speed of an electric mixer for 1 minute. Remove from heat; beat 1 minute or until soft peaks form. Spread meringue over filling, sealing to edge of pastry. Arrange orange sections over meringue; sprinkle with coconut. Chill.

Created date

February 2010