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Orange meringue pie
Orange meringue pie
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Prep Time:
35 minutes
Cook Time:
70 minutes
Total Time:
105 minutes
Exciting twist on a traditional lemon meringue pie that will thrill dessert enthusiasts.
Ingredients:
  • 375.00 ml plain flour
  • 53.75 gm caster sugar
  • 125g butter, chilled, chopped
  • 1 egg yolk
  • 5.00 gm cold water
  • 70.95 gm caster sugar
  • 5.00 gm cornflour
  • 4 eggs, lightly beaten
  • 189.38 gm pure cream
  • 3 tsp finely grated orange rind
  • 131.25 gm orange juice
  • 3 egg whites
  • 161.25 gm caster sugar
  • 2.50 gm cornflour
Instructions:
  • Prepare the pastry by combining flour, sugar, and butter in a food processor until it resembles breadcrumbs. Add the yolk and water, processing until the dough just comes together. Transfer the pastry to a floured surface, knead until smooth, shape into a disc, cover with plastic wrap, and refrigerate for 30 minutes.
  • 1. Preheat your oven to 200°C (180°C fan-forced) and grease a 4cm-deep, 23cm round fluted flan tin. 2. Roll out the pastry between two sheets of baking paper until it's approximately 4mm thick and 34cm round. 3. Line the tin with the pastry, trim the edges, and refrigerate for 30 minutes. 4. Line the pastry with baking paper, fill with ceramic pie weights or uncooked rice, and place on a baking tray. 5. Bake for 10 minutes, then remove the weights or rice and baking paper. 6. Bake for an additional 10 to 12 minutes or until golden. 7. Allow the pastry case to cool, then reduce the oven temperature to 160°C (140°C fan-forced).
  • For the Orange filling, whisk together sugar and cornflour in a bowl. Add eggs, cream, orange rind, and orange juice, stirring until well combined. Pour the mixture into the pastry case and bake for 35 to 40 minutes until the filling has set. Let it cool for 15 minutes, then raise the oven temperature to 220°C/200°C fan-forced.
  • For the meringue: In an electric mixer, whip egg whites until stiff peaks form. Slowly incorporate sugar, adding 1 tablespoon at a time, while beating continuously until sugar dissolves and mixture becomes thick and shiny. Mix in cornflour. Spread meringue over filling and bake for 4 to 6 minutes until golden. Serve and enjoy!

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