Thursday, August 30, 2012

ORANGE-LEMON MERINGUE PIE

1 9-inch pie shell baked 8 minutes until just starting to brown.
4 large eggs, separated
1 can (14-oz) sweetened condensed milk
1/4 cup frozen orange juice concentrate, thawed
1/2 cup fresh lemon juice
1 tsp orange zest, optional
1 tsp lemon zest, optional
1/4 tsp cream of tartar
1/3 cup sugar

Preheat oven to 325 degrees.

Whisk egg yolks in a medium mixing bowl until well beaten.  Gradually whisk in the milk then the fruit juices until well combined.  If using, stir in the zests.  Pour the filling into the partially baked crust. 

Bake pie 10-15 minutes or until partially set at 325 degrees.  Remove pie from oven.  Turn oven temperaute up to 350 degrees.

Place the egg whites in a large mixer bowl with the cream of tartar; beat with electric mixer on high until soft peaks form.  Gradually beat in the sugar, until whites are stiff and glossy.  Immediately spread the meringue over the hot pie filling being sure you seal edges of meringue to the pie crust.  Place back in oven and bake another 15-20 minutes until the meringue is lightly browned all over.



Allow pie to cool for 1 hour then refrigerate 3 to 4 hours before cutting to serve.

Yield: 8 servings

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