Recipe: End of Summer Florida Citrus Meringue Pie

Florida Citrus Meringue Pie Recipe

Florida Citrus Meringue Pie Recipe

More than just a lemon meringue pie, this one features both orange and lemon for a truly Florida citrus treat.

Recipe: Florida Citrus Meringue Pie Recipe

Summary: Excerpted with permission from Taste of Home: Best Loved Recipes: 1485 Favorites from the World’s #1 Food & Entertaining MagazineRead our cookbook review of this book.

Ingredients

  • Pastry for single-crust pie (9″)

Filling:

  • 1 cup sugar
  • 5 Tbls cornstarch
  • ½ tsp salt
  • 1 cup water
  • 1 cup orange juice
  • 4 egg yolks, lightly beaten
  • ½ cup lemon juice
  • 2 Tbls butter
  • 1 tsp grated lemon peel
  • 1 tsp grated orange peel

Meringue:

  • 3 egg whites
  • 1 tsp vanilla extract
  • 6 Tbls sugar

Instructions

Crust:

  1. Roll the pastry to fit a 9-in. pie plate. Transfer carefully to pie plate. Trim pastry to 1/2 inch beyond edge of pie plate; flute edges.
  2. Line the pastry with a double thickness of heavy-duty foil (don’t prick the dough)
  3. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned.
  4. Cool on a wire rack.
  5. Reduce oven heat to 350°.

Filling:

  1. In a large saucepan, combine sugar, cornstarch, and salt.
  2. Gradually stir in water and orange juice until smooth.
  3. Cook and stir over medium-high heat until thickened and bubbly.
  4. Reduce heat; cook and stir 2 minutes longer (mixture will be thick).
  5. Remove from the heat. Stir a small amount of hot mixture into egg yolks in a small bowl. When incorporated add the egg yolk mixture to the saucepan, stirring constantly.
  6. Bring to a gentle boil; cook and stir 2 minutes longer.
  7. Remove from the heat. Gently stir in the lemon juice, butter, and lemon and orange peels. Pour into prepared crust.

Meringue Topping:

  1. In a large mixing bowl, beat the egg whites and vanilla on medium speed until soft peaks form.
  2. Gradually beat in sugar, 1 Tbls at a time, on high until stiff glossy peaks form and sugar is dissolved.
  3. Spread over hot filling, sealing edges to crust.
  4. Bake at 350° for 12-15 minutes or until meringue is golden brown.
  5. Cool on a wire rack for 1 hour.
  6. Refrigerate for at least 3 hours before serving.
  7. Store leftovers in the refrigerator.

Preparation time: 30 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 8

Calories: 350

Fat: 12

My rating 5 stars:  ★★★★★ 1 review(s)

Cookbook Reviews: Taste of Home's Best Loved Recipes

Cookbook Reviews: Taste of Home’s Best Loved Recipes

Taste of Home’s Best Loved Recipes Cookbook Details

1485 Favorites from the World’s #1 Food & Entertaining Magazine

  • 250+  main dish recipes / 150+ easy soups, salads, and side dishes / 100+  appetizers, sandwiches, and pizzas / 81 ”Mom Made it Best” heirloom recipes / 250+ desserts, candies, cookies ,pies, tarts, and cakes / Plus 100s more recipes for every occasion
  • Published by Reader’s Digest
  • Hardcover: 928 pages / 26 chapters / 20 photo sections with 400 full-color photos
  • ISBN-10: 0898219914 / ISBN-13: 978-0898219913
  • Available in hardcover and Kindle Edition
  • Release date: September 13, 2012 (order now)
5 Comments
  1. Jennifer
  2. Billie
  3. Courtney
    • Connie
  4. Toni

Leave a Reply

Your email address will not be published. Required fields are marked *