Best Citrus Meringue Pie Recipes

FLORIDA CITRUS MERINGUE PIE

Steps:

• Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake until bottom is lightly browned, 8-10 minutes. Remove foil and weights; bake until golden brown, 5-8 minutes longer. Cool on a wire rack. Reduce oven temperature to 350°., Meanwhile, in a large saucepan, mix sugar, cornstarch and salt. Whisk in water and orange juice. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer (mixture will be thick). Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Gently stir in lemon juice, butter, and lemon and orange zests., For meringue, in a large bowl, beat egg whites with vanilla and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form., Transfer hot filling to crust. Spread meringue over filling, sealing to edge of crust; swirl top with the back of a spoon., Bake until meringue is golden brown, 13-16 minutes. Cool on a wire rack 1 hour. Chill 3 hours before serving. Refrigerate leftovers.

FLORIDA CITRUS MERINGUE PIE - STEPH

Steps:

• 1. Pastry for a single pie crust. Make your own or buy one. In large pan, combine the sugar, cornstarch and salt. Gradually stir in water and orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir two minutes longer (mixture will be thick).
• 2. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir two minutes longer. Remove from the heat. Gently stir in the lemon juice, butter, and lemon and orange peel. Pour into prepared crust.
• 3. In large bowl, beat three egg whites and one teaspoon vanilla extract on medium speed until soft peaks form. Gradually beat in 6 tablespoons of sugar, one tablespoon at a time on high speed until stiff glossy peaks form and sugar is dissolved. Spread over hot filling, sealing edges to crust. Bake at 350 degrees for 12 - 15 minutes or until meringue is golden brown. Cool on a wire rack for one hour. Refrigerate for at least three hours before serving. Store leftovers in refrigerator. DELISH!

FLORIDA CITRUS MERINGUE PIE RECIPE

Steps:

• Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil.
• Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack. Reduce heat to 350°.
• Meanwhile, in a large saucepan, combine the sugar, cornstarch and salt. Gradually stir in water and orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer (mixture will be thick).
• Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter, and lemon and orange peels. Pour into prepared crust.
• In a large bowl, beat egg whites and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread over hot filling, sealing edges to crust.
• Bake at 350° for 12-15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator. Yield: 8 servings.

CITRUS MERINGUE PIE

Steps:

• FOR THE PIE: Preheat oven to 450 degrees F.
• Roll out pastry to fit a 9-inch pie plate, then line the pie plate with the pastry, trimming it, but leaving a 1/2-inch overhang.
• Do not prick the pastry, but line it with a double layer of heavy-duty foil & bake 8 minutes. Remove foil & bake another 5 to 7 minutes or until lightly browned. Cool on a wire rack.
• Reduce oven heat to 350 degrees F.
• Meantime, in a large saucepan, combine sugar, cornstarch & salt, then gradually stir in the water & ORANGE juice until smooth.
• Cook & stir over medium-high heat until thickened & bubbly, then reduce heat & cook, stirring, for another 2 minutes. Remove from heat.
• Stir a small amount of this hot mixture into the egg yolks, then return it all to the pan, stirring constantly.
• Bring to a gentle boil, cooking & stirring another 2 minutes. Remove from heat.
• Gently stir in the LEMON juice, butter & both zests, then pour into the prepared pie shell.
• FOR THE MERINGUE: In a large bowl, beat egg whites & vanilla on medium speed until soft peaks form, then gradually beat in sugar, one tablespoon at a time, on high speed, until stiff peaks form.
• Spread this mixture over the hot filling, sealing edges to the crust.
• Bake for 12 to 15 minutes or until meringue is golden brown.
• Cool on wire rack for at least 1 hour, then refrigerate for another couple of hours before serving.

CITRUS MERINGUE PIE

Steps:

• In a heavy saucepan, combine the egg whites, sugar, water and cream of tartar. Heat over low heat while beating with a portable mixer on low speed for 1 minute, scraping down sides of pan. Continue beating until mixture reaches 160°. Remove from the heat. , In a small saucepan, combine cornstarch and cold water until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool for 1 minute. Whisk into egg white mixture; add vanilla and salt. Beat on high until stiff peaks form. Set meringue aside., For filling, in a large saucepan, combine sugar and cornstarch. Gradually add the grapefruit juice, water, orange juice and lemon juice until smooth. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened. Remove from the heat. , In a small bowl, whisk together egg and egg white; gradually stir 1/2 cup hot filling into egg mixture; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in grapefruit zest and food coloring if desired. Pour hot filling into crust. , Spread meringue evenly over hot filling, sealing edges to crust. Broil for 30-60 seconds or until meringue is golden brown. Cool on a wire rack. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.

CITRUS MERINGUE PIE

Steps:

• Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack. Reduce heat to 350°. Meanwhile, in a large saucepan, combine the sugar, cornstarch and salt. Gradually stir in water and orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer (mixture will be thick). Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter, and lemon and orange peel. Pour into prepared crust. In a large bowl, beat egg whites and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust. Bake at 350° for 12-15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for 1-2 hours before serving. Yield: