Orange Lime Pie With Meringue Topping Recipes

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.

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.