My Orange Meringue Pie is a great takeoff on lemon meringue, only saturated with orange flavor from the fruit’s juice and intensified further through its grated rind.
To Prepare the Orange Filling:
Mix the cornstarch with the water, yolks, orange juice, and sugar in your saucepan and cook over medium heat until the mixture thickens and starts to boil.
Remove from the heat and stir in the butter and grated orange rind before pouring in your pre-baked pie crust that is waiting for its meringue and a brief return trip to your oven.
To Prepare the Meringue:
Beat the egg whites and salt with your electric mixer until it starts to get foamy. Gradually start adding sugar, a little at time if you want to prevent it from falling. Add the vanilla next. Keep beating the sugar in until you form stiff peaks of meringue.
Top the pie with the meringue and send back to your 400-degree oven for about 10 minutes until it starts to gently brown.
Allow your pie to cool at room temperature before covering in your pie container and refrigerating.