Florida Citrus Meringue Pie
Why limit a fantastic dessert to just one kind of citrus fruit? Thanks to orange and lemon, this lovely pie packs a bold sweet-tart flavor! —Barbara Carlucci, Orange Park, Florida
Ingredients
- Pastry for single-crust pie (9 inches)
- 1 cup sugar
- 5 tablespoons cornstarch
- 1/2 teaspoon salt
- 1 cup water
- 1 cup orange juice
- 4 large egg yolks
- 1/2 cup lemon juice
- 2 tablespoons butter
- 1 teaspoon grated lemon zest
- 1 teaspoon grated orange zest
- MERINGUE:
- 4 large egg whites
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
Reviews
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This pie was delicious, especially on a hot summer evening! Even my husband, who doesn’t like lemon pie, said it was great! I did put it in a homemade graham cracker crust, which took it to over the top deliciousness.
Lovely recipe-will try to make it a home-very mouthwatering recipe-maybe can get it a large restaurent.thanks for recipe
Great pie. One reviewer noted that it didn't set up well. I believe the trick is to cook it longer. I used the amount of corn starch stated and it set up beautifully well. I was a little apprehensive when adding the lemon juice, but that didn't phase the thickness at all. To make this even more of a citrus pie, I mixed lime juice with the lemon juice.
I made this pie exactly as the recipe states. I knew even before I put the filling in the crust that there wasn't enough cornstarch. My regular lemon meringue pie has two cups of liquid and 7 tablespoons of cornstarch. This pie has two and a half cups of liquid and only five tablespoons of cornstarch. If the spoon can't almost stand up in the filling you need more cornstarch!
baked two of these. one for a church potluck. never brought any home. the other was a gift to my daughter in law on her birthday. she shared a piece with me. It was wonderful. Not at all hard to make.
Great pie. Daughter won first place in our home town pie contest.
This was my birthday pie last year...and i am hoping for another!
This wouldn't set! Even after I removed the meringue and cooked it another 30 minutes, I refrigerated it over night and it firmed up a little.
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