Don’t Miss The Most Amazing Citrusy Pie On The Planet!
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See, I told you it was easy! You don’t even have to make pie crust dough – just use store-bought and you’re good to go!
Of course, if you’d rather make pie crust from scratch, that’ll be fine, too. I usually always have store-bought pie crust dough at hand. I think it’s a great way to make things a little easier and faster during the busy weekdays! This pie turns out amazing every time – and I think I’m going to make it again tonight! How about you? Will your family be having this yummy dessert tonight?
Ingredients
1 pie crust dough
For Orange Curd Filling:
¾ cup ( 150gr) Domino sugar
3 tablespoons Argo cornstarch
¼ teaspoon salt
1 ½ cups (360ml) orange juice
3 large egg yolks
1 tablespoon (15gr) Land O’ Lakes unsalted butter
1 teaspoon orange zest
For Meringue:
4 large egg whites
6 tablespoons Domino sugar
1 tablespoon Argo cornstarch
Instructions:
Preheat oven to 350°F (175°C).
To prepare the pie crust: Roll the pie crust into 10-inch circle on floured surface. Transfer it to 9-inch pie pan, fold the edges and pierce holes with a fork. First we need to blind-bake the crust to prevent the crust to puff up. In order to do that, cover the crust with a foil and pour raw rice or bean on top. Bake for 15 minutes. Then remove the foil with rice/beans and bake for another 15-20 minutes, or until golden brown
To make the meringue: whisk together sugar and cornstarch in a small bowl.
In a large mixing bowl with whisk attachment, beat egg whites until foamy. Then slowly add sugar mixture one tablespoon at a time and continue to beat on medium high speed until hard peaks form. Set aside
To make the filling: In a small saucepan, mix sugar, cornstarch and salt and slowly stir in orange juice. Heat the mixture over medium high heat. Cook and stir until mixture is thick and bubbly. Turn the heat down and cook one more minute.
In a small bowl, beat egg yolks. To temper the egg yolks, stir in ½ cup of hot sugar mixture, while whisking constantly to prevent scrambling the egg yolks. Transfer the tempered egg yolk mixture back to remaining hot sugar mixture. Cook for couple more minutes, stirring constantly. Add butter and orange zest.
Pour the hot orange curd into the pre-baked pie crust and immediately spread the meringue over the filling, making sure to seal the edges. Bake the pie for 8-10 minutes, or until meringue is golden brown.
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Quick tip: Omit the orange zest if you think it might be a little too tangy for you.