| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Pie |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Orange juice |
| 1 |
c |
Orange sections; cut into small pieces |
| 3 |
tb |
Grated orange rind |
| 1 |
c |
Sugar |
| 3 |
|
Eggs; separated |
| 5 |
tb |
Cornstarch |
| 2 |
tb |
Lemon juice |
| 2 |
tb |
Butter |
| 6 |
tb |
Sugar |
| 1 |
|
Baked pie shell |
INSTRUCTIONS
Combine orange juice, sections, grated rind, cup of sugar and cornstarch.
Cook over low heat until clear. Add a small portion of hot mixture to
beaten egg yolks. Retum to hot mixture and cook 5 to 6 minutes longer.
Remove from heat and blend in lemon juice and butter. Pour into the pie
shell. Be sure both the mixture and the pie shell are either hot or cold.
Cover pie with meringue and bake in 350 degree oven until lightly brown.
Meringue: Add very slowly 6 tablespoons sugar while beating the egg
whites. Beat until they stand in peaks. Be sure meringue touches pie shell
all around.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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