Did I mention that the cooking portion of my blog is the ‘grounded’ section? You know, like ground cumin, ground cinnamon. 😉 As far as family reviews, the husband did not especially care for it, he said it tasted like ‘orange juice pie’ (it has orange juice in it). In fairness, he is not a big fan of anything citrusy. I’m sure it was a little tart for her, but my 18-month old had a few bites. I thought it was pretty good, so I’ll go ahead and post it.
So what new item did I make this week? This week’s recipe was on a card that was mailed to me at some point. The card is from Great American Home Baking, I couldn’t find a online link to the recipe, but below is the most recent book I found that they published.
I was a little disappointed with the final look of the pie. The recipe said to cook the final pie with the topping 15-20 minutes. I set a timer for 16 minutes and the top came out browned, although it didn’t effect the taste.
Citrus Meringue Pie
1/2 package (15 oz) refrigerated piecrusts (1 crust)
4 large eggs, separated, divided
1 can (14 oz) sweetened condensed milk
1/4 cup frozen orange juice, thawed
1/2 cup fresh or frozen lemon juice, thawed
1 teas. orange zest
1 teas. lemon zest
1/4 teas. cream of tartar
1/3 cup sugar
1. Preheat oven to 325°F. Place the piecrust in an ungreased 9-inch pie dish, pressing into and up the side of the dish. Prink the crust all over with a fork. Bake until just beginning to brown, 8-10 minutes.
2. Meanwhile, place the egg yokes in a medium bowl. Whisk until well beaten. Gradually whisk in the sweetened condensed milk. Whisk in the organd juice concentrate and lemon juice. Stir in the orange and lemon zest, if desired. Pour the filling into the partially baked cruist. Bake until partially set, 10-15 minutes. Remove from oven. Increase oven to 350°F.
3. Place the egg whites and cream of tartar in a large bowl. Beat with an electric mixer set on high spped until soft peaks form, 2-3 minutes. Reduce speed to medium. Gradually beat in the sugar, one tablespoon at a time, until stiff, glossy peaks form and the sugar is dissolved, about 4 minutes longer.
4. Immediately spread the egg white mixture over the hot pie filling, carefully sealing the meringue to the edge of the crust. Bake until the meringue is lightly golden all over, 15-20 minutes. Coool for 1 hour. Chill for at least 3 hours before serving.