• 8servings
  • 45minutes
  • 350calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H, C, D
MineralsZinc, Natrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Pastry for single-crust pie (9 inches)

  2. 1 cup sugar

  3. 5 tablespoons cornstarch

  4. 1/2 teaspoon salt

  5. 1 cup water

  6. 1 cup orange juice

  7. 4 egg yolks, lightly beaten

  8. 1/2 cup lemon juice

  9. 2 tablespoons butter

  10. 1 teaspoon grated lemon peel

  11. 1 teaspoon grated orange peel


  13. 3 egg whites

  14. 1 teaspoon vanilla extract

  15. 6 tablespoons sugar

Instructions Jump to Ingredients ↑

  1. Florida Citrus Meringue Pie Recipe photo by Taste of Home Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil.

  2. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack. Reduce heat to 350°.

  3. Meanwhile, in a large saucepan, combine the sugar, cornstarch 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 (mixture will be thick).

  4. Remove from the heat. Stir a small amount of hot mixture 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. Gently stir in the lemon juice, butter, and lemon and orange peels. Pour into prepared crust.

  5. In a large bowl, beat egg whites and vanilla 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 over hot filling, sealing edges to crust.

  6. 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. Store leftovers in the refrigerator. Yield: 8 servings.


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