Serves: 8
Total Calories: 172
1. Brush bottom and sides of crust with 1 egg yolk. Place on baking sheet. Bake at 350°F for 5 minutes.
2. In medium saucepan combine 2/3 cup sugar and cornstarch. Gradualy stir in orange juice. Cook and stir over medium heat until boiling. Boil for 1 minute. Remove from heat.
3. Gradually stir about half of hot mixture into 3 egg yolks. Stir egg yolk mixture into remaining hot mixture in saucepan. Return to gentle boil. Boil for 1 minute. Remove from heat.
4. Stir in lemon juice, margarine or butter and orange peel. Keep warm.
5. For meringue, in small mixing bowl beat egg whites, vanilla and cream of tartar on high speed of electric mixer until foamy. Gradually add 1/3 cup sugar, beating on high speed until stiff peaks form.
6. Pour filling into crust. Spread meringue over warm filling, carefully sealing to edges of crust. Bake on baking sheet at 350°F for 15 minutes. Cool on wire rack for 1 hour. Refrigerate at least 4 hours or until set. Store in refrigerator.
This Fresh Orange Meringue Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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