Orange Lime Pie With Meringue Topping Food

ORANGE-LIME PIE WITH MERINGUE TOPPING

Steps:

• Position a rack in the middle of the oven; preheat to 350 degrees F. Pulse the graham crackers in a food processor until crumbly. Slowly drizzle in the butter while pulsing until the crumbs are moist but still crumbly. Press the mixture into the bottom and up the side of an 8-inch springform pan using the bottom of a measuring cup, making sure the crust goes at least 1 inch up the side. Set aside.
• Whisk together the egg yolks, condensed milk, lime and orange zests and juices in a medium bowl. Pour into the crust and bake until the pie sets, 30 to 35 minutes. Let cool to room temperature.
• Position a rack in the middle of the oven and preheat the broiler. Whisk the egg whites in a stand mixer fitted with the whisk attachment on medium speed until foamy. Slowly add the sugar until the meringue turns glossy. Increase the speed and continue whisking until the meringue holds medium-soft peaks and is glossy but not dry. Top the pie decoratively with the meringue. Broil in the middle of the oven until the meringue begins browning on top, about 3 minutes. Serve warm or let cool to room temperature.

SUNSHINE ORANGE MERINGUE PIE

Steps:

• In a large bowl, combine the cracker crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack., For filling, combine the sugar, cornstarch and salt in a saucepan. Whisk in orange juice and water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in the lime juice, orange zest and butter. Pour hot filling into pie crust., For the meringue, beat egg whites in a bowl until foamy. add cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread evenly over hot filling, sealing edges to crust., Bake at 350° for 12-15 minutes or until golden. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before serving. Refrigerate leftovers.

ORANGE MERINGUE PIE

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.