If you like lemon meringue pie, orange flavor to this version is just as good and beautiful sight. One thing to note is that this recipe uses a hard meringue, which which means it has more sugar than a soft meringue.
For this recipe you need: 3 egg whites, cream of tartar, sugar, cornstarch, orange zest, orange juice, butter, egg yolks, 2 (3 oz.) packages cream cheese – softened, cream and fresh orange slices.
Preheat oven to 250 degrees.
Generously butter a 9-inch metal pan.
In a large bowl, beat egg whites and 3 1 / 4 teaspoon cream of nice tartar until frothy. Turn mixer on high speed and gradually add 3 / 4 cup sugar – add just 2 tablespoons at a time, until the sugar dissolves and forms stiff glossy peaks (8 to 10 minutes). Under no rhythm.
Spread meringue evenly over the bottom and sides of pan with butter.
Bake the meringue for 1 hour. Turn off oven and allow meringue to cool inside the oven with the door closed for two hours.
Meanwhile, in a pot medium size, combine 1 / 4 cup sugar and 1 1 / 2 teaspoon corn starch and mix well. Add 2 teaspoons grated orange peel 1 / 3 cup orange juice and 3 tablespoons of butter. Cook mixture, stirring frequently, over medium heat for 6-8 minutes or until it becomes thick and bubbly. Remove from heat.
Add cream cheese and mix well. Chill the mixture for 20 minutes, or until completely cool.
In a small bowl, whisk 3 / 4 cup whipping cream until stiff.
Pour orange filling in the cooled meringue crust. Spoon or pipe whipped cream around the inside edges of the crust and center to form a circle. Garnish with orange slices. Refrigerate until ready to serve.
Makes 8 servings.
Bonus Recipe: Fruit Easy and Cream Pie
For this recipe you need: 1 frozen pie crust deep dish, whipped cream, powdered sugar, 3 cups sliced fresh fruit (strawberries, blueberries, kiwi and peach, etc.).
Preheat oven to 400 degrees.
Bake pie crust according to instructions package. Cool completely.
In a large bowl, beat 2 cups cream and 1 / 4 cup powdered sugar on high speed until stiff peaks form. Gently fold whipped cream into the fruit. Place mixture in crust.
Refrigerate at least 1 hour before serving.
Serves 8.
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panfried talapia served with garlic cream sauce and topped with a white peach salsa