Orange Meringue Pie

Orange Meringue Pie is a variation on the all time favourite of Lemon Meringue Pie. The orange curd obviously has an orange flavour and is less tart than its cousin Lemon Curd.  I only experimented  with this recipe this morning and I can highly recommend it if you are looking for a hot sweet with a difference.

ORANGE CURD

INGREDIENTS

4 Navel Oranges.

1 Cup of Castor Sugar

½ Cup of Cornflour

½ Cup of Water

3 Eggs Separated

60G Butter Diced

METHOD

1. Grate  Finely 2 Oranges
2. Juice 4 Oranges to make up a cup of juice.
3. Combine  Castor Sugar and cornflour in a medium Saucepan. 
4. Gradually Add  Orange Juice and water. Whisk Until Smooth.
5. Stir over medium heat for 3-4 minutes until mixture boils and thick.
6. Reduce heat to low and cook. Stir for One minute.
7. Remove from heat and add reserved Orange rind, egg yolks and butter stirring until smooth over low/medium heat.
8. Remove from heat and allow to cool.

ORANGE MERINGUE PIE.

INGREDIENTS

½ Cup of Castor sugar

3 Whites of eggs.

1. Preheat oven to 180 Degrees.
2. Place orange curd into pie case/s.
3. Beat Whites of eggs until peaks form.
4. Gradually add in sugar one tablespoon at a time until thick and glossy.
5. Place meringue over pie case/s and bake for 10 minutes or until golden.

My tips.

1. I juiced the oranges first  before grating so that I could get the most juice from the oranges.
2. Have oranges at room temperature, but if making the recipe on impulse place oranges in microwave for 20-30 sec to bring to room temperature.
3. Using Butter is best at room temperature but since the butter is going to be placed into hot mixture, it will start to melt quickly.
4. I used pastry tart cases rather than one pie case. Use less orange curd to fill the cases and allow room for the meringue mixture to be placed on top.