Citrus Meringue Pie
It’s Pi Day, so we’re celebrating with a decadent dessert – Citrus Meringue Pie! Put your baking skills to the zest and whip up this delightful dish for your next family event. It’s sure to citrusly impress!
Pie Dough
Ingredients:
1-1/4 cups organic all-purpose flour
1/4 teaspoon sea salt
1/3 cup organic unsalted butter, cold and cut in chunks
4 to 5 tablespoons ice water
Directions:
Mix the flour, salt, and butter with a paddle or pie dough cutter until you have pea-sized pieces of butter. Add the water and mix to a solid dough. Chill for 15-40 minutes. Roll out and place in one 9-inch pie pan. Crimp the edges. Line the pie crust with parchment paper and fill with pie weights or raw dry beans. Bake “blind” for 15 minutes at 350. Remove the beans and paper and bake the crust for about 10 more minutes until it is golden brown. Remove the baked crust from the oven and make the filling immediately.
Citrus Meringue Pie Filling
Ingredients:
1.5 cups Uncle Matt’s Organic Orange Juice, divided
Juice and zest of 3 organic lemons
1 ¼ cups organic sugar
½ cup corn starch
3 organic eggs
5 organic yolks (reserve the whites for the topping)
Pinch salt
4 tbsp organic unsalted butter cut in pieces
Directions:
Place 1 cup of the orange juice and half of the sugar in a large saucepan over medium heat. Separately, mix one half cup of juice with the corn starch and the other half of the sugar in a large mixing bowl then add the eggs and yolks and mix smooth. Bring the orange juice and sugar to a boil. Pour a little of the juice into the bowl with the eggs, then add all of the mixture to the pot. Stir constantly and bring the mixture to a boil and allow to thicken. Remove from the stove and add the butter and the salt. Pour the citrus filling into the baked pie shell and keep warm on top of the stove. Make the meringue immediately.
Meringue Topping
Ingredients:
5 large organic egg whites
Pinch salt
¼ tsp cream of tartar
¾ cup organic sugar
Directions:
Make sure the mixing bowl and beaters are grease-free. Mix the egg whites, salt, and cream of tartar with electric beaters until they start to thicken. Add the sugar slowly and mix to a stiff peak. Pipe or spread the meringue on the pie. Toast the meringue with a torch or bake in a 350-degree oven for 20 minutes until the meringue is golden brown.
Chill the pie for an hour or two before serving. Garnish with sliced orange and lime zest if you wish. Serves 8 to 10. Refrigerate the leftover pie.
