ORANGE LIME PIE WITH MERINGUE TOPPING
Steps:
- Preheat oven to 350 degrees F. with the rack in the middle of the oven. In a food processor, pulse crackers until crumbly. Slowly drizzle in butter while pulsing until crumbs are moist but still crumbly. Press mixture into a springform pan using the bottom of a measuring cup. Make sure the crust goes at least 1-inch up the sides. Set aside.
- In a medium bowl whisk together egg yolks, milk, lime and orange juices and zests. Pour into crust and bake until pie sets, about 30 to 35 minutes. Cool to room temperature.
- Preheat broiler. In a stand mixer fitted with the whisk attachment, whisk egg whites on medium speed until foamy. Slowly add sugar until meringue turns glossy. Increase the speed and continue whisking until meringue holds medium soft peaks. Top pie decoratively with meringue. Broil in the middle of the oven until meringue begins to brown on the top, about 3 minutes.
ORANGE MERINGUE PIE
A nice change from lemon meringue. A unique flavor.
Provided by jowolf2
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 1h50m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Line pastry with aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights; bake about 5 minutes more.
- In a small saucepan, stir together the 3/4 cup sugar, 1/3 cup cornstarch, and salt. Mix in the orange juice, lemon juice, and water. Whisk in the egg yolks. Cook over medium heat, stirring frequently, until thick and bubbly, about 5 minutes. Remove from heat, and stir in butter and orange zest. If desired; stir in diced orange segments. Pour into prepared pie crust, cover with plastic wrap, and set aside to cool.
- When pie filling has cooled to room temperature, preheat oven and prepare meringue. Preheat oven to 350 degrees F (175 degrees C). In a large glass or metal bowl, beat egg whites until foamy. Gradually add 1/2 cup sugar and cream of tartar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread over pie, making sure the meringue completely covers the filling and meets the edges of the pie crust.
- Bake in preheated oven until meringue topping is golden brown, about 15 minutes.
Nutrition Facts : Calories 365.4 calories, Carbohydrate 52.6 g, Cholesterol 108.3 mg, Fat 15.8 g, Fiber 1.3 g, Protein 5 g, SaturatedFat 6.3 g, Sodium 194 mg, Sugar 35.5 g
IT'S A BLOODY ORANGE MERINGUE PIE
I hope you enjoy this treat, made for RSC #11, its easy, very tasty and looks pretty. It's a little time consuming but well worth the effort.
Provided by Baby Kato
Categories Dessert
Time 50m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 14
Steps:
- Crust.
- Sift together the flour, salt, sugar and pecans.
- Add the thinly sliced cold butter into the flour mixture and blend until it looks like coarse meal.
- Sprinkle the ice water over the mixture and using a fork stir until a dough ball forms. If you require a little more water -- use it.
- Wrap the dough ball in wax paper and chill for 1-2 hours.
- On a lightly floured surface, roll the chilled dough out into a circle a bit larger than your pie pan.
- Carefully place dough into pie pan.
- Trim the dough about 1/4 inch above the rim of the pan.
- Please remember to prick the bottom of the crust all over with a fork and chill in the fridge for an additional 1/2 hour.
- Bake the crust in a preheated 450 degree oven for 10 - 15 minutes, then remove and allow to cool on rack.
- Filling.
- Preheat your oven to 350 degrees.
- Add your favorite raspberry preserves to the bottom of the cooled pecan crust.
- Mix the egg yolks, condensed milk, orange juice, and orange rind together, blending well.
- Pour the orange mixture into the prepared crust.
- Meringue.
- In a large bowl beat the egg whites and the cream of tarter together until soft peaks form.
- Gradually add the sugar, a little at a time, beating well until the eggs are stiff but not dry.
- Spread the meringue on top of the orange filling making sure to seal the edges.
- Bake in a 350 degree oven for 12-15 minutes or until golden brown.
- Watch your pie so that the meringue doesn't burn.
- Once the pie has cooled, chill for several hours and ENJOY!
Nutrition Facts : Calories 603.4, Fat 27.1, SaturatedFat 14.5, Cholesterol 168.1, Sodium 278.1, Carbohydrate 80.1, Fiber 1.4, Sugar 56.1, Protein 11.9
BLOOD ORANGE BUTTERSCOTCH MERINGUE PIE
With a snappy filling of blood orange curd that's crowned by a glossy brown sugar meringue, this variation on the classic lemon meringue pie is slightly sweeter and juicier than the original, and just as eye-catching with its swirly, golden topping. If you can't find blood oranges, regular oranges or tangerines make fine substitutes. This pie is best served the day it's baked, though you can make the dough and filling up to five days in advance. The meringue, however, needs to be whipped up just before the pie is baked. Store leftovers in a sealed container at room temperature.
Provided by Melissa Clark
Categories pies and tarts
Time 2h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Prepare the crust: On a lightly floured surface, and using a lightly floured rolling pin, roll pie dough into a 12-inch circle, about 1/8-inch thick. Transfer to a 9-inch pie pan (not deep dish); fold the edges over and crimp them together. Prick crust all over with a fork and chill in freezer for 30 minutes until frozen. (Cover with plastic if freezing for longer than a few hours. Well wrapped, it will last in the freezer for up to a month.)
- Heat oven to 425 degrees. Line chilled crust with foil, fill with pie weights or dried rice, then bake for 12 minutes. Remove foil, lower oven temperature to 350 degrees, and bake until pale golden, 10 to 16 minutes longer. Transfer to a rack to cool while you prepare the filling. (Leave the oven on if baking the pie immediately.)
- In a heavy saucepan, whisk together egg yolks, egg and sugar. Stir in the orange and lemon juices, zest and salt. Add pieces of butter and cook, whisking constantly, over medium-low heat until the mixture thickens enough to coat a spoon, about 7 to 9 minutes. An instant-read thermometer should register 180 degrees. Inspect the filling: If you think there are any coagulated bits of egg, strain through a fine-mesh sieve into a clean bowl.
- Pour filling into pie crust and return to the oven to bake until filling is set (it should jiggle only slightly in the center), about 18 to 40 minutes. (Pies prepared in glass and ceramic dishes can take much longer to bake than those prepared in metal dishes. Don't give up: The curd will eventually set.) Remove pie from oven and increase oven temperature to 400 degrees for baking the meringue.
- As the filling bakes, make the meringue: Fill a medium pot with 1 inch of water and bring to a simmer over medium-high heat. Using a large metal bowl, whisk together egg whites, sugar, cream of tartar and salt. Set the bowl with the egg white mixture into the pot above the water, and whisk constantly by hand until sugar dissolves and mixture is warm (160 degrees on an instant thermometer) and has thickened and lightened in color, 5 to 7 minutes. Remove bowl from heat.
- Using an electric mixer, beat on medium-low speed and gradually increase speed to high, until mixture is thick, fluffy and stiff peaks form, about 5 to 8 minutes. Be careful not to overbeat.
- Spread the meringue over the hot filling, making sure it meets the edges of the crust. Using a knife or spatula, swirl in a design if you like, and bake until lightly browned, about 8 to 12 minutes.
- Allow to cool completely and top with more orange zest before serving.
LEMON-ORANGE MERINGUE PIE
Make and share this Lemon-Orange Meringue Pie recipe from Food.com.
Provided by Pebbles
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Prepare pie crust according to package directions, using foil on edges to prevent burning, until completely baked through. Cool completely.
- Grate lemon and orange peels with zester, making sure not to get any pith.
- Remove segments from membranes and squeeze to release juices and segments in large bowl, making sure to remove any seeds.
- Whisk cornstarch, then 3/4 cup of sugar into fruit, breaking up fruit.
- Beat in 2 eggs and 3 eggs yolks (reserve whites for meringue).
- Stir 1 tablespoon grated lemon peel and all but 1/2 teaspoon orange peel.
- Transfer to heavy medium saucepan at medium high heat. Whisk until mixture boils. Continue whisking vigorously 1 minute.
- Transfer to bowl and cool completely.
- Preheat over to 350.
- Spread filling evenly in crust.
- Using electric mixer beat reserved 3 egg whites and salt until medium peaks form.
- Gradually add 1/2 cup sugar and beat about 3 more minutes.
- Beat in 1/2 teaspoon orange peel.
- Spread over filling and bake until meringue is golden, about 15 minutes.
- Cool and refrigerate 1 hour before serving.
Nutrition Facts : Calories 462.9, Fat 20.8, SaturatedFat 6.7, Cholesterol 132.2, Sodium 410.7, Carbohydrate 64.7, Fiber 2.2, Sugar 35.3, Protein 6.8
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