Orange Meringue Pie Ingredients : 1 1/2 cups plain flour 1/4 cup caster sugar 125g butter, chilled, chopped 1 egg yolk 1 teaspoon cold water Orange filling 1/3 cup caster sugar 2 teaspoons cornflour 4 eggs, lightly beaten 3/4 cup pure cream 3 teaspoons finely grated orange rind 1/2 cup orange juice Meringue 3 egg whites 3/4 cup caster sugar 1 teaspoon cornflour Directions : 1. Make pastry: Place flour, sugar and butter in a food processor. Process until mixture resembles breadcrumbs. Add yolk and water. Process until dough just comes together. Turn pastry onto a lightly floured surface. Knead until just smooth. Shape into a disc. Cover in plastic wrap. Refrigerate for 30 minutes. 2. Preheat oven to 200°C/180°C fan-forced. Grease a 4cm-deep, 23cm round (base) fluted, loose-based flan tin. Roll out pastry between 2 sheets of baking paper until 4mm thick (approx 34cm round). Line tin with pastry. Trim edge. Refrigerate for 30 minutes. Line pastry with baking paper. Fill with ceramic pie weights or uncooked rice. Place on a baking tray. Bake for 10 minutes. Remove weights or rice and baking paper. Bake for 10 to 12 minutes or until golden. Cool pastry case. Reduce oven temperature to 160°C/140°C fan-forced. 3. Meanwhile, make Orange filling: Combine sugar and cornflour in a bowl. Add eggs, cream, orange rind and orange juice. Whisk until combined. Pour mixture into pastry case. Bake for 35 to 40 minutes or until filling has just set. Cool for 15 minutes. Increase oven temperature to 220°C/200°C fan-forced. 4. Make meringue: Using an electric mixer, beat egg whites until stiff peaks form. Gradually add sugar, 1 tablespoon at a time, beating constantly until sugar dissolves and mixture is thick and glossy. Beat in cornflour. Spoon meringue over filling. Bake for 4 to 6 minutes or until meringue is golden. Serve.
Posted on: Wed, 11 Sep 2013 08:05:44 +0000
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