Blood Orange Meringue Pie
A blood orange curd topped with a crispy topped meringue and baked until light golden.
For The Blood Orange Curd
blood orange zest
large egg yolks
keep the egg whites for later
fresh blood orange juice
about 4 oranges
unbaked 9 deep pie shell
For The Meringue
cream of tartar
Preheat the oven to 400 degrees F.
Line the pie shell with parchment and rice or dried beans. Bake it blind for 10 minutes.
Remove the weights and bake for a further 5-10 minutes until lightly golden, let cool.
Reduce the oven temperature to 350 degrees F.
Gather the blood orange zest before you cut the oranges for the juice. Set aside
Squeeze the oranges, enough to fill 1 cup with juice.
Place the juice into a small pan and heat over a medium heat.
Reduce the juice until you have 1/2 cup left.
In a small pot, whisk the egg yolks and sugar until blended.
Add the reduced orange juice and butter.
Using a wooden spoon or spatula, stir the curd over a medium to low heat constantly. Do not let it boil.
As it starts to thicken, keep stirring taking it from the heat if it gets too warm.
As soon as it coat the back of the spatula, set it aside to cool for 10 minutes.
Add the orange zest to the curd and mix through.
Pour the curd into the semi cooled pie shell and bake in the oven for about 12-15 minutes and it becomes less wobbly and more firm. Set aside while you make the meringue.
For The Meringue
In a clean stand mixer bowl, add the egg whites. Mix on high speed until foamy, about 7 minutes.
Add the cream of tartar and mix on high until the mixture starts to thicken and become shiny.
Gradually add the sugar as the meringue is mixing on high speed, adding all of it to get to a stiff peak meringue.
Sieve the powdered sugar onto the completed meringue. Using a spatula gently fold it through the meringue until well mixed.
Scoop the meringue onto the pie and spread it evenly creating big swirls.
Bake in the oven for 15 minutes and the top has turned a light golden color.
Let cool for at least 20 minutes before slicing.
Recipe from The Pie and Pastry Bible by Rose Levy Beranbaum.