Ingredients Jump to Instructions ↓

  1. 1 cup sugar

  2. 3 tablespoons cornstarch

  3. 3 tablespoons all-purpose flour

  4. 1/4 teaspoon salt

  5. 1-1/2 cups water

  6. 3/4 cup orange juice

  7. 3 egg yolks, lightly beaten

  8. 3/4 cup flaked coconut

  9. 2 tablespoons butter

  10. 1 tablespoon grated orange peel

  11. 2 tablespoons lemon juice

  12. 1 pastry shell (9 inches), baked MERINGUE:

  13. 3 egg whites

  14. 1/2 teaspoon vanilla extract

  15. 1/4 teaspoon cream of tartar

  16. 6 tablespoons sugar

Instructions Jump to Ingredients ↑

  1. In a large saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water and orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the coconut, butter and orange peel. Gently stir in lemon juice. Pour into pastry shell. In a small bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Bake at 350° for 12-15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 6-8 servings.


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