Web chef, Kimberly Turner, shares with you How to Make Napa Valley Blood Orange Meringue Pie!
|Baked pie crust||1|
|Blood orange juice||2/3 Cup (10.67 tbs)|
|Boiling water||1 2/3 Cup (26.67 tbs)|
|Cold water||2/3 Cup (10.67 tbs)|
|Sugar||1 1/2 Cup (24 tbs)|
|Blood orange vinegar||2 Tablespoon (Napa valley vinegar company)|
|Grated blood orange zest||1 1/2 Tablespoon|
|Eggs||4 Large , separated|
|Cold butter||2 Tablespoon , cut into cubes|
|For meringue topping:|
|Cream of tartar||1/4 Teaspoon|
|Sugar||1/2 Cup (8 tbs)|
Preheat oven to 400F.
In a bowl, combine sugar, corn starch, salt and mix well.
Heat a saucepan with blood orange juice, dry mixture and cold water.
Add vinegar and mix well. Add zest and whisk well.
Whisk egg yolk and add to saucepan. Add boiling water while whisking continuously.
Bring to boil and then reduce the heat. Allow to simmer for 1 minute while stirring continuously.
Add butter and whisk well.
Transfer to pie and spread well. Allow to sit for a while.
In an electric mixer add egg white and whisk until fluffy.
Add cream of tartar and mix until soft peaks.
Top the pie with egg white mixture and pop into oven.
Bake for 10-15 minutes or until golden. Allow to cool completely before cutting.
Serve and enjoy!