Tangerine Meringue Pie

Total Time: 50 mins Preparation Time: 35 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 9 inch classic pie crust, baked (classic pie crust, idiot proof step-by-step photo tutorial)
• 1/2 cup sugar, divided
• 1/3 cup cornstarch
• 1 1/2 cups fresh tangerine juice
• 1/2 cup water
• 2 large eggs
• 1 1/2 teaspoons grated tangerine zest
• 1/2 teaspoon vanilla extract
• 1/4 cup sugar
• 2 tablespoons strained confectioners' sugar
• 3 large egg whites
• 1/4 teaspoon cream of tartar

Recipe

• 1 make the filling: in a medium-size saucepan, combine 1/4 cup sugar with the cornstarch.
• 2 gradually add the tangerine juice and water, whisking until smooth.
• 3 cook over medium heat, stirring constantly until the mixture comes to a boil.
• 4 reduce the heat to low and cook for 1 minute longer, stirring occasionally.
• 5 in a medium-size bowl, lightly beat the eggs with a whisk.
• 6 gradually whisk in the remaining 1/4 cup sugar.
• 7 stir a small amount of the filling into the egg mixture to temper them.
• 8 then add the yolk mixture to the saucepan, blending the mixtures together.
• 9 be sure to reach into the crease of the pan.
• 10 slowly cook the filling until it is thick, about 1 minute longer.
• 11 whisk briefly to smooth the filling, but do not overmix.
• 12 remove the saucepan from the heat and stir in the tangerine zest and vanilla extract.
• 13 pour the filling into the baked pie shell.
• 14 make the meringue: preheat the oven to 350 degrees.
• 15 position the oven rack to the lower third of the oven.
• 16 in a small bowl, combine the sugars.
• 17 set aside.
• 18 in the large bowl of an electric mixer fitted with beaters or whip attachment, beat the egg whites on medium speed until frothy.
• 19 add the cream of tartar and increase the mixer speed to medium-high.
• 20 beat until the egg whites form firm peaks, but are not dry.
• 21 whip in the sugar mixture, 1 tablespoon at a time, taking about 1 minute.
• 22 beat the whites until thick and glossy, about 30 seconds longer.
• 23 with a tablespoon, drop mounds of meringue in a ring around the edge of the filling, then fill in the center.
• 24 with the back of a tablespoon, spread the meringue until it completely covers the filling.
• 25 swirl the meringue with the back of the tablespoon to form peaks.
• 26 to prevent weeping, be sure the meringue is sealed to the very edge of the pie, and that all the filling is covered.
• 27 bake the pie for 15 minutes or until lightly browned.
• 28 cool the pie away from drafts.
• 29 do not cut the pie until it is almost cool.