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Orange Meringue Pie

Yield one 9-inch pie


  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 cup orange juice
  • 1/2 cup water
  • 2 tablespoons lime juice
  • 3 eggs, separated
  • Rind of 1 orange, grated
  • 1 tablespoon butter or margarine
  • 1 baked (9-inch) graham cracker piecrust
  • 1/8 teaspoon cream of tartar
  • 1/4 cup plus 2 tablespoons sugar

How to Make It

  1. Combine first 3 ingredients in top of a double boiler. Gradually add orange juice, water, lime juice, and egg yolks; stir until smooth. Cook over boiling water, stirring constantly, until thickened and smooth. Remove from heat; stir in orange rind and butter. Pour filling into graham cracker piecrust.

  2. Beat egg whites (at room temperature) and cream of tartar until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue over hot filling, sealing to edge of pastry. Bake at 350° for 10 minutes or until meringue is golden brown. Cool to room temperature before serving.

Oxmoor House Homestyle Recipes