Lemon Orange Meringue Pie

If you find lemon meringue pie too tangy, you may like this lemon orange meringue pie. Not a great difference just a little milder citrus flavour.

Ingredients:

1-9" baked pie shell 

Filling:

1 cup plus 1 tbsp sugar

2/3 cup sugar

1/2 cup cornstarch

3/4 cup juice from 2 lemons, 1 orange and 1 clementine

Zest of 1 lemon and 1 orange

4 egg yolks

pinch of salt

1 1/4 cups boiling water 

Meringue:

4 egg whites, at room temperature 

1 tbsp cornstarch 

1/4 cup water

1/2 cup sugar

1/2 tsp cream of tartar

Stir the filling ingredients in a medium saucepan except the boiling water. Once the cornstarch is dissolved whisk in the boiling water. Bring to a boil over medium heat then reduce to medium low and cook until thickened and bubbles just start to break the surface, stirring constantly. 

Pour the filling into baked pie shell.

Preheat oven to 350°F and remove all but the bottom rack.

For the meringue, combine the water and cornstarch in a small saucepan and cook over medium high heat about 2 minutes until a thickened slurry is produced. Remove from heat.

In a large mixer bowl whisk the egg whites and cream of tartar together until foamy then add the sugar, a heaping tablespoon at a time, on medium high speed until stiff peaks form. Add the cornstarch slurry and beat to combine.

Dollop the meringue onto the hot lemon filling making sure it is sealed to the pie crust. Gently lift and fluff to form peaks.

Then bake at 350°F for 12-15 minutes. 

Cool on rack then chill completely before slicing.

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