My late husband loved this. Do not use store-bought juice. Should only use fresh-squeezed.
Blue Ribbon Recipe
Easy to make, this is a refreshing meringue pie for spring or summer. It's a delicious twist on a citrus meringue pie. The orange flavor is sweet and refreshing. Thick and creamy, the filling is a nice contrast to the light and fluffy meringue. So yummy!
We baked the pie for about 15 minutes to brown the top.
In a heavy saucepan, dissolve corn starch in 1/4 cup cold water.
Beat egg yolks and add to orange juice. Place in a saucepan with corn starch water. Sweeten to taste with sugar or honey (this depends on how sweet the orange juice is). Cook slowly until the mixture is thickened.
Take from heat, add butter and orange rind zest. Mix until butter melts.
Pour into prepared pie crust.
Make meringue with egg whites, sugar, and cream of tartar.
Top pie with meringue.
Bake 350 degrees until swirls are tinted brown.
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