Orange Meringue Pie

Name: Orange Meringue Pie
Total time: 3900 s
Yield: 4 servings
Ingredients: 7 ounces digestive biscuit; 2 tablespoons oats; 5 7/11 tablespoons butter; 5 3/13 tablespoons condensed milk; 4 orange; 1 juice; 5 egg yolks and whites separated; 3/4 cup sugar; fine salt

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9Ingredients

600Calories

65Minutes

Description

A meringue pie is always a great dessert on a warm summer night. Made with a cookie crust, this meringue pie put its own unique twist on the traditional meringue pie, employing the sweet citrusy flavor of orange. Best made in a springform pan for easy removal after baking.

Ingredients

servings:

200 grams digestive biscuit
2 tablespoons oats
80 grams butter
100 grams condensed milk
4 orange
1 juice
5 egg yolks (and whites separated)
150 grams sugar
fine salt

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Directions

Preheat oven to 180 degrees Celsius.
Grind the biscuits to crumbs in the blender.
Add the oats and butter in small cubes.
Mix with fingertips until obtaining a thick sandy dough.
Place the dough in a spring-form cake pan.
Spread and press down in order to get a consistent basis, but thin, and covering the entire base and a bit of the sides.
Then, beat the egg yolks with the condensed milk, and add the orange juice and zest.
Pour this mixture into the base of the pie and bake about 15 minutes.
When the time is almost over, whisk the egg whites until firm, sprinkling with a little fine salt.
When they begin to get foamy, start adding the sugar, little by little until they get very white and very firm.
Remove the pie from the oven (keep it on, but lower the temperature a bit) and cover the filling with the egg whites in spoonfuls.
Put back in the oven, and bake until the egg whites are golden, about 10 minutes.
When golden, remove from oven, and wait for it to cool a bit.
Unmold.