Orange-Lime Meringue Pie
Votes: 2
Time: 1 hour.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
This luxurious pie with a creamy citrus filling and a fluffy toasted meringue topping takes less time and effort than the traditional version, if you use a little trick. It's all in the filling. Instead of cooking the custard, combine orange and lemon juice with egg yolks and condensed milk and spoon the mixture directly onto a crumbly crust made from crushed graham crackers and butter. After baking, the filling will be as soft as baked custard. All that's left to do is top the pie with beaten egg whites and toast the top in the oven using the broiler setting.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 18 cinnamon graham cracker sheets, broken
- 110 g unsalted butter, melted
- 4 large eggs, separate the yolks from the whites
- 1 can (400 g) of condensed milk with sugar
- Zest of 1 lime
- Zest of 1 orange
- 1/4 cup freshly squeezed lime juice
- 1/4 cup freshly squeezed orange juice
- 1/4 cup sugar
We recommend
Recipes with similar ingredients: shortbread cookies, Orange juice, lime juice, condensed milk, eggs, meringue
Cooking the dish according to the recipe:
- Position a rack in the middle of the oven; preheat the oven to 350°F (175°C). Crush the graham crackers in a food processor. Gradually add the melted butter, beating until the crumbs are moist but still crumbly. Pour the mixture into an 8-inch (20 cm) springform pan and press it into the bottom and sides, using the bottom of a measuring cup to help. The sides of the cake should be at least 1 inch (2.5 cm) high.
- In a medium bowl, combine the egg yolks, condensed milk, lime zest, and orange juice. Spread the filling over the crust and bake until set, 30-35 minutes. Let cool to room temperature.
- Place the oven rack in the middle position and preheat the oven to broil. Beat the egg whites with a mixer fitted with a whisk attachment on medium speed until foamy. Slowly add the sugar and beat until the meringue forms a glossy, fluffy texture. Increase the speed and continue beating until medium, glossy, but not dry, peaks form.
- Spread the meringue over the pie, using a spoon to create decorative swirls. Bake on the middle rack of the oven until the meringue begins to brown on top, about 3 minutes. Serve the pie warm or let it cool to room temperature.
Categories:
Similar recipes
