Wednesday 15 January 2014

Orange Meringue Pie

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

One of my mother's favourite desserts is a lemon meringue pie, but I find it a bit on the sour side, to be honest. So, we settled for this orange version, and the Orange Meringue Pie was born!

A Simple List of Ingredients:

1. Oranges

2. Cornflour
3. Eggs
4. Caster Sugar
5. Water
6. Ready Made Sweet Pastry Case

Bismillah, let's begin!

First, take 4 Eggs. These will be separated. The yolks will be used in the Orange Curd and the whites will be used to make a meringue.

Separate the eggs. 

Next, squeeze the juice out of some Oranges. I would love to tell you how many oranges you need, but it has to be enough to get you 400 ml of Fresh Orange Juice.

Then, zest 1 Orange.

To start the Orange Curd, sift 2.5 ounces (75 grams) of Cornflour into a large bowl.

Add the orange zest.

And, the orange juice.

Whisk until smooth.

Place 250ml of Water into a saucepan, and bring to the boil.

Then, add the orange mixture.

Simmer and stir until it thickens.

Take the egg yolks from earlier.

Add to them 8.5 ounces (250 grams) of Caster Sugar.

Whisk together.

Add the egg mixture to the thickened orange mixture.

Stir it in.

Bring it back to a simmer, and stir until it begins to bubble. Remove from the heat, and allow to cool slightly.

Next, take a ready made Sweet Pastry Case. These are a great time-saver if you're in a rush but of course it's best to make it from scratch. 

Remove the packaging.

Pour in the slightly cooled orange curd, and set aside. If you have any extra orange curd, don't waste it! You can use it like jam at breakfast, and spread it on toast. Or, I have a great leftovers recipe for this recipe coming up soon, inshallah!

Now, to make the meringue. Take the egg whites from earlier.

And, place into the bowl of an electric mixer.

Whisk in the mixer until stiff peaks form.

Gradually, add 7.5 ounces (220 grams) of Caster Sugar. 

Whisk until the meringue is stiff and glossy.

Now, it's time to assemble.

Spoon the meringue onto the orange curd. Again, if there are any meringue leftovers, do not waste them! I have a great leftover meringue and orange curd recipe coming up!

Swirl with a fork to create peaks. Place into a preheated oven at Gas Mark 2 for 1 hour.

This is the photo I shared on My Instagram while I was making this.

Remove from the oven once the meringue is crisp and lightly golden brown. Allow to cool completely.

Once cool, remove from the tray and serve!

Slice in to see layers of crisp pastry, set orange curd and a marshmallow like meringue! Enjoy!

Orange Meringue Pie


For the Orange Curd
·     400 ml Fresh Orange Juice
·     Zest of 1 Orange
·     2 ½  ounces (75 grams) Cornflour
·     4 Egg Yolks
·     8 ½  ounces (250 grams) Caster Sugar
·     250 ml Water

For the Meringue
·     4 Egg Whites
·     7 ½ ounces (220 grams) Caster Sugar

For the Pastry
·     1 Ready Made Sweet Pastry Case


1.  First, make the orange curd. Whisk the orange juice, orange zest and cornflour until smooth.

2.  Bring the water to the boil in a large saucepan. Then, add the orange mixture.

3.  Simmer and stir gently until it thickens.

4.  In a bowl, whisk the egg yolks and sugar together. Add to the thickened orange mixture, and stir in.

5.  Bring it back to a simmer, and stir until it starts to bubble. Remove from the heat, and allow to cool slightly before pouring into the pastry case.

6.  Next, to make the meringue topping. Whisk the egg whites until they have stiff peaks. Gradually add the sugar, and whisk until the mixture becomes stiff and glossy. It’s best to use a machine for this.

7.  Spoon the meringue onto the orange curd, and swirl with a fork to create peaks.

8.  Bake in a preheated oven at Gas Mark 2 for 1 hour until the meringue is crisp on the outside and lightly browned. Allow to cool completely before serving!

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