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Marmalade Meringue Pie

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Ingredients
  Pastry 1 (For Single-Crust Pie)
  Sugar 1⁄2 Cup (8 tbs)
  Cornstarch 3 Tablespoon
  All purpose flour 3 Tablespoon
  Salt 1 Dash
  Water 1 1⁄2 Cup (24 tbs)
  Orange marmalade 1⁄2 Cup (8 tbs)
  Eggs 3
  Butter/Margarine 2 Tablespoon
  Lemon juice 2 Tablespoon
  Meringue 1 Cup (16 tbs) (For Pie)
Directions

Roll out a pastry sheet.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge.
Flute edge; prick pastry.
Bake in 450° oven for 10 to 12 minutes.
Cool.
For filling, in saucepan combine sugar, cornstarch, flour, and salt.
Gradually stir in water.
Add marmalade; cook and stir till thickened and bubbly.
Reduce heat; cook and stir 2 minutes more.
Remove from heat.
Separate egg yolks from whites; set whites aside for meringue.
Beat egg yolks slightly.
Stir 1 cup of the hot mixture into yolks.
Return mixture to pan; cook and stir 2 minutes more.
Remove from heat.
Stir in butter; stir in lemon juice.
Pour hot mixture into baked pastry shell.
Make Meringue for Pie using the 3 reserved egg whites.
Spread meringue over hot filling; seal to edge.
Bake in 350° oven for 12 to 15 minutes.
Cool.
Cover; chill to store.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Orange

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