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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This is a recipe a friend gave me. It is easy to make for those summer evenings when you want a cool dessert. Ingredients:
1/2 cup sugar |
* 3 1/2 tablespoons cornstarch |
* 1 1/3 cups frozen orange juice mixed with just one can of water |
* 3 eggs, separated |
* 2 tablespoons butter |
* 1 9-inch baked pie shell |
meringue |
* 1/2 teaspoon vanilla |
* 1/4 teaspoon cream of tartar |
* 4 tablespoons sugar |
Directions:
1. Mix sugar and cornstarch, add juice, and cook over moderate heat until fairly thick.
2. Then boil for 1 minute.
3. Remove from heat.
4. Pour this mixture slowly over 3 slightly beaten egg yolks.
5. Return to saucepan, and boil for 1 minute more
6. . Stir until smooth.
7. Blend in 2 tablespoons of butter.
8. Pour filling into the baked pie shell and cool in the refrigerator while making the topping.
9. Meringue topping
10. Beat egg whites with vanilla and cream of tartar until soft peaks form.
11. Gradually add sugar, beating until stiff and glossy peaks form, and all sugar is dissolved.
12. Spread meringue over hot filling, sealing to the edge of the piecrust.
13. Bake at 350 degrees for about 10 to 12 minutes, or until meringue is golden.
14. Serve cold.
15. Note: Before cutting a meringue-topped pie, dip knife in water. No need to dry.
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