Orange Meringue Pie

If you want to add more gluten free and lacto ovo vegetarian recipes to your repertoire, Orange Meringue Pie might be a recipe you should try. For $1.2 per serving, you get a side dish that serves 8. One portion of this dish contains about 3g of protein, 6g of fat, and a total of 324 calories. 237 people found this recipe to be flavorful and satisfying. Head to the store and pick up granulated sugar, orange zest, vanillan extract, and a few other things to make it today. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes approximately 4 hours. All things considered, we decided this recipe deserves a spoonacular score of 20%. This score is rather bad. If you like this recipe, take a look at these similar recipes: Orange Meringue Pie, Orange Meringue Pie, and Cranberry & orange meringue pie.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Preheat the oven to 425°F. When the oven is ready, line the chilled pie shell with foil or parchment paper and fill with weights (I reuse dried beans for this), and bake on the lowest rack of the oven for 15 minutes. Remove the weights and the liner, turn the pie, and bake until the bottom crust is a light golden brown, about 10 minutes more. Remove the pie shell from the oven and allow it to cool completely. 2 In a medium saucepan, combine the orange juice and zest. Whisk together the cornstarch and all but 1 ounce of the sugar, then add to the juice. In a separate bowl, whisk egg yolks and the remaining 1 ounce of sugar until they are pale and light, about one minute. Place the orange juice mixture over low heat and whisk constantly. It will begin to thicken to a gooey consistency. Turn off the heat, and temper the egg mixture with the orange mixture. Combine the two in the saucepan and whisk constantly over low heat. Once the mixture begins to bubble, it should be whisked for two additional minutes. Turn off the heat and add the butter. Whisk until and butter solids disappear. Pour the mixture into the cooled pie shell and press plastic wrap on the surface (avoid covering the crust with the wrap). Allow the pie to cool on the counter for 15 minutes, then transfer it to the fridge to cool and set up completely, at least 2 hours. 3 Just before serving: Fill a medium saucepan one quarter full with water. Set the saucepan over medium heat, and bring water to a simmer. Combine egg whites, cream of tartar, sugar, and salt in the heatproof bowl of electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers, you should feel no grit. Transfer bowl to electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 8 minutes. Add vanilla, and mix until combined. Remove the plastic from the top of the chilled pie and top with the meringue (you may choose to pipe the meringue using a star tip for a different look). Place the pie under the broiler and watch it carefully, the top should brown but not burn, and it changes quickly. Chill for 10 minutes, then serve.

 

Step by step:

1. Preheat the oven to 425°F. When the oven is ready, line the chilled pie shell with foil or parchment paper and fill with weights (I reuse dried beans for this), and bake on the lowest rack of the oven for 15 minutes.

2. Remove the weights and the liner, turn the pie, and bake until the bottom crust is a light golden brown, about 10 minutes more.

3. Remove the pie shell from the oven and allow it to cool completely.

4. In a medium saucepan, combine the orange juice and zest.

5. Whisk together the cornstarch and all but 1 ounce of the sugar, then add to the juice. In a separate bowl, whisk egg yolks and the remaining 1 ounce of sugar until they are pale and light, about one minute.

6. Place the orange juice mixture over low heat and whisk constantly. It will begin to thicken to a gooey consistency. Turn off the heat, and temper the egg mixture with the orange mixture.

7. Combine the two in the saucepan and whisk constantly over low heat. Once the mixture begins to bubble, it should be whisked for two additional minutes. Turn off the heat and add the butter.

8. Whisk until and butter solids disappear.

9. Pour the mixture into the cooled pie shell and press plastic wrap on the surface (avoid covering the crust with the wrap). Allow the pie to cool on the counter for 15 minutes, then transfer it to the fridge to cool and set up completely, at least 2 hours.

10. Just before serving: Fill a medium saucepan one quarter full with water. Set the saucepan over medium heat, and bring water to a simmer.

11. Combine egg whites, cream of tartar, sugar, and salt in the heatproof bowl of electric mixer, and place over saucepan.

12. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers, you should feel no grit.

13. Transfer bowl to electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 8 minutes.

14. Add vanilla, and mix until combined.

15. Remove the plastic from the top of the chilled pie and top with the meringue (you may choose to pipe the meringue using a star tip for a different look).

16. Place the pie under the broiler and watch it carefully, the top should brown but not burn, and it changes quickly. Chill for 10 minutes, then serve.

Nutrition Information:

covered percent of daily need