Blood Orange Meringue Pie
Prep: 30 min. + chilling
Bake: 10 min. + cooling
- 4 egg whites
- 1 cup + 6 Tbsp. white sugar, divided
- 2 Tbsp. all-purpose flour
- 3 Tbsp. cornstarch
- ¼ tsp. salt
- 1 cup water
- ¾ cup Sun Orchard® Blood Orange Juice
- 2 Tbsp. butter
- 4 egg yolks, beaten
- 1 9” pie crust, baked to package directions and cooled
Preheat oven to 350o.
To make meringue:
In a stand mixer or large glass or metal bowl, whip egg whites until foamy. Add 6 tablespoons sugar gradually and continue to whip egg whites until stiff peaks form. Set aside while making filling.
To make filling:
In a saucepan, whisk together the remaining cup of sugar, flour, cornstarch and salt. Whisk in water and Sun Orchard® Blood Orange juice, making sure to eliminate any lumps. Cook over medium-high heat until mixture comes to a boil. Stir in butter and whisk until melted. Temper the egg yolks by slowly adding ¼ cup of the hot filling mixture to the egg yokes, whisking to combine. Whisk egg yolk mixture into filling mixture. Continue whisking mixture until thick. Remove from heat and pour into cooled pie shell.
Cover filling with meringue, making sure to seal the edges.
Bake in the preheated oven for 10 minutes or until the meringue is golden brown.