Sunday, April 24, 2011

Orange you glad?

Happy Easter! I hope everyone had as great of an Easter as we did. Lots of family, friends, and good food. I enjoyed my April break this week visiting with my grandmother, sister, and friends. Also this break my husband and I started looking at houses to buy! We've seen eighteen so far, some duds, some nice. It's getting exciting as we walk through and see all the things we want in a house (big kitchen with plenty of counter space!). I'll post more about our walk-throughs next time.

Orange Meringue Pie
from The Farm Chicks in the Kitchen

2 cups sugar
3 tablespoons all-purpose flour
3 1/2 tablespoons cornstarch
1/4 teaspoons salt
1/2 cups orange-juice concentrate
3 tablespoons lemon juice
2 tablespoons unsalted butter or margarine
4 eggs, separated
1 Baked Pie Shell
1 teaspoons vanilla extract
1/2 teaspoons cream of tartar

•Make the filling:
Whisk 1 1/2 cups sugar, flour, cornstarch, and salt together in a large saucepan. Add the orange-juice concentrate, lemon juice, and 1 1/2 cups water. Bring the mixture to a boil, whisking continuously. Whisk in the butter, and remove from heat.

Lightly beat the egg yolks in a medium bowl. Stream in 1/2 cup of the hot orange-juice mixture while whisking the egg yolks. Whisk the yolk mixture with the orange-juice mixture in the saucepan over medium-low heat until very thick and glossy -- about 5 minutes. Pour into our Baked Pie Shell, and set aside.

•Make the meringue:

Heat the oven to 350 degrees F. Beat the egg whites, vanilla, and cream of tartar to soft peaks using an electric mixer set on medium speed. Continue to beat while adding the remaining 1/2 cup sugar until stiff peaks form, increasing mixer speed to high.

Gently spread the meringue over hot filling to the edges of the crust. Use a spoon to make dips and peaks. Bake until the meringue is lightly browned -- about 10 minutes. Cool on wire rack.
Tip: To prevent the meringue topping from "shrinking," make sure it touches the crust. It will "grab" the edges while it browns.

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