| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Pies, Desserts |
1 |
Pie |
INGREDIENTS
| 4 |
|
Egg whites |
| 1/4 |
ts |
Cream of tartar |
| 1 1/2 |
c |
Granulated sugar |
| 5 |
tb |
Finely crushed walnuts |
| 5 |
|
Egg yolks |
| 2 |
tb |
Lemon juice |
| 3 |
tb |
Grated orange rind |
| 1/8 |
ts |
Salt |
| 1 |
pt |
Heavy cream |
| 5 |
|
Florida oranges |
INSTRUCTIONS
MERINGUE: Heat oven to 275 F. Beat egg whites until foamy, add cream of
tartar and beat to stiff peaks. Gradually add 1 cup sugar and continue
beating to very stiff peaks. Spread over a 9-inch pie plate which has been
greased thoroughly, just to the edge. Sprinkle edge with finely chopped
walnuts. Bake 1 hour. Cool. FILLING: Beat egg yolks slightly and add 1/2
cup sugar, lemon juice, grated orange rind and salt. Cook over boiling
water, stirring constantly until thick, about 10 minutes. Fold in 2 oranges
which have been peeled and diced. Cool and fold in 1 cup whipped cream.
Pour this mixture into center of meringue and smooth over. Chill 12 hours
or longer in refrigerator. Just before serving, top with mounds of whipped
cream (1 cup), leaving room for center to be filled with orange sections.
Top cream with grated orange rind and decorate around center edge with
orange slices.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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