Zutaten für Sherrybeth's Orange Meringue Pie
- Pie Shells
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1 1/2 cups freshly squeezed orange juice
- 2 large egg yolks
- 2 tablespoons unsalted butter
- 4 large egg whites
- 1/4 teaspoon cream of tartar
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Zubereitung von Sherrybeth's Orange Meringue Pie
- In a medium saucepan, whisk together 1/2 cup granulated sugar and 1/4 cup cornstarch.
- Gradually whisk in 1 1/2 cups freshly squeezed orange juice while heating over medium heat.
- Continue whisking constantly until the mixture thickens.
- Bring to a boil and boil for one minute, stirring constantly.
- In a separate bowl, whisk together 1 cup of the hot orange mixture and 2 large egg yolks.
- Pour the egg yolk mixture back into the saucepan with the remaining orange mixture.
- Stir well and boil for one more minute, stirring constantly to prevent sticking.
- Remove from heat and stir in 2 tablespoons of unsalted butter until melted and smooth. Pour into your prepared 9-inch pie crust.
- **Meringue:** In a clean, grease-free bowl, beat 4 large egg whites and 1/4 teaspoon cream of tartar with an electric mixer until soft peaks form.
- Gradually add 1 cup granulated sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
- Spoon the meringue onto the warm orange filling, ensuring it completely covers the filling. Seal the edges to the crust for a better seal.
- Bake for 10-12 minutes at 375°F (190°C) until the meringue is lightly golden brown.
- Let the pie cool completely to room temperature. For a chilled pie, refrigerate for at least 4 hours before serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
145g
Fat
20g
Carbs
17g
