How to make it

  • Mix sugar and cornstarch, add juice, and cook over moderate heat until fairly thick.
  • Then boil for 1 minute.
  • Remove from heat.
  • Pour this mixture slowly over 3 slightly beaten egg yolks.
  • Return to saucepan, and boil for 1 minute more
  • . Stir until smooth.
  • Blend in 2 tablespoons of butter.
  • Pour filling into the baked pie shell and cool in the refrigerator while making the topping.
  • Meringue topping
  • Beat egg whites with vanilla and cream of tartar until soft peaks form.
  • Gradually add sugar, beating until stiff and glossy peaks form, and all sugar is dissolved.
  • Spread meringue over hot filling, sealing to the edge of the piecrust.
  • Bake at 350 degrees for about 10 to 12 minutes, or until meringue is golden.
  • Serve cold.
  • Note: Before cutting a meringue-topped pie, dip knife in water. No need to dry.

Reviews & Comments 2

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  • Cwench 6 months ago
    Please answer a question. Is the can 12 fluid oz? Is 1 1/3 c orange juice concentrate mixed With the whole can of water and 1 1/3 c of that is used, or is 1 1/3 c can of orange juice concentrate mixed With 12 oz can of water and all of the liquid is used? I would love to make this, but it is confusing the way it is worded. Thanks for a reply.
    Was this review helpful? Yes Flag
    " It was excellent "
    midgelet ate it and said...
    sounds very yummy and refreshing!
    Was this review helpful? Yes Flag

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