Blood Orange Meringue Pie

Name: Blood Orange Meringue Pie
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1 piece Pie Crust (1 premade pie crust blind baked (see recipe tips for instructions)); 1 cup Granulated Sugar (1 cup sugar + 6 tbsp sugar); 5 tbsp Cornstarch (5 tbsp corn starch can also use tapioca starch); 1 tbsp Blood orange (1 tbsp orange zest from one whole blood orange); 1 ⅓ cup Blood Orange Juice (1 1/3 cups freshly squeezed blood orange juice); ½ cup Lemon Juice (1/2 cup freshly squeezed lemon juice); 4 pieces Egg Yolks (4 egg yolks save whites for meringue); 2 tbsp Unsalted Butter (2 tbsp butter); ½ tsp Table Salt (1/2 tsp salt); 4 pieces Egg White (4 egg whites); ½ tsp Cream Of Tartar (1/2 tsp cream of tartar)

Blood Orange Meringue Pie - Dessert (American)

45 minAmerican

Servings8

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Steps

1Prepare the premade pie crust according to blind baking package directions and set aside.
2Preheat the oven to 375 degrees F.
3Whisk the cornstarch and sugar in a saucepan. Add the blood orange zest, blood orange juice, and lemon juice slowly, while stirring, over medium heat. Stir until thickened, about 4 minutes, then boil for one minute.
4Portion a half a cup of the boiling mixture and add to your egg yolks slowly, stirring very quickly with a whisk so your eggs don't curdle.
5Add the yolk mixture back to the pot with the sugar mixture. Boil one more minute over medium heat, stirring constantly. It should be fairly thick and starting to cling to the whisk.
6Stir in butter and salt until butter is melted and pour the mixture into the blind-baked pie shell. Set aside while you prepare the meringue.
7Beat the egg whites and cream of tartar in the bowl of a stand mixer on high speed until frothy. Slowly add sugar until meringue is thick and glossy.
8Spread the meringue over the pie filling, sealing to the edges, and bake for 12-15 minutes until meringue is set. Set aside to cool.
9Cool to room temperature and enjoy or chill for several hours, uncovered, and serve.