Recipe: End of Summer Florida Citrus Meringue Pie

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.