Seville Orange Meringue Pie
This delightful recipe combines a crisp pastry base, a zesty orange custard filling, and a fluffy meringue topping that is both crispy and marshmallowy. The tangy burst of Seville oranges adds a refreshing citrus flavor to this classic dessert. Enjoy a slice of this indulgent treat warm or cold for a delightful end to any meal.
— Constant Cookbook
Ingredients
- 225g/8oz plain flour
- 25g/¾oz icing sugar
- 100g/3½oz butter
- 1 egg yolk
- 2 tbsp water
- 4 large Seville oranges
- 75g/3oz cornflour
- 600ml/1 pint water
- 4 egg yolks
- 175g/6oz caster sugar
- 5 egg whites
- 225g/8oz caster sugar
Instructions
- Preheat the oven to 200C/400F/Gas 6.
- To make the pastry, measure the flour and sugar into a bowl and rub in the butter until the mixture resembles fine breadcrumbs.
- Add the egg yolk and water and work to a firm dough - this may, of course, be done in a processor.
- Wrap in cling film and leave to rest in the fridge for about 30 minutes.
- On a lightly floured work surface, roll out the pastry and use to line an 25cm/11 inch loose-bottomed, fluted flan tin.
- Prick the pastry lightly all over with a fork, line with greaseproof paper, fill with baking beans and bake blind in the pre-heated oven for about 20 minutes or until the pastry is pale golden and dried out, removing the paper and beans for the last five minutes.
- Lower the oven heat to 150C/300F/Gas 2.
- For the filling, finely grate the rinds from the oranges and squeeze out the juice. Put the rind, juice and corn flour into a small bowl and blend together. Bring the water to the boil, then stir into the corn flour mixture.
- Simmer gently, stirring, until it forms a thick custard.
- Mix the egg yolks and sugar together and stir into the custard. Bring back to the boil, whisking until just bubbling. Remove from the heat.
- Allow to cool a little, then pour into the pastry case. Spread the mixture out evenly.
- For the meringue, whisk the egg whites in a large bowl until they form stiff peaks. Whisk in the caster sugar, a teaspoon at a time, at high speed between each addition.
- Spoon the meringue over the top of the orange filling, and swirl it into peaks.
- Bake for about one hour, until the meringue is crisp on the outside and marshmallowy underneath. Serve warm or cold.
Cook Time
2H
Prep Time
PT1H
Yield
Serves 8
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