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4 Egg whites
1/4 ts Cream of tartar
1 1/2 c Granulated sugar (divided use)
5 tb Finely crushed walnuts
5 Egg yolks
2 tb Lemon juice
3 tb Grated orange rind
1/8 ts Salt
1 pt Heavy cream
5 Florida oranges
MERINGUE: Heat oven to 275 F. Beat egg whites until foamy, add cream
of tartar and beat to stiff peaks. Gradually add 1 cup sugar and
continue beating to very stiff peaks. Spread over a 9-inch pie plate
which has been greased thoroughly, just to the edge. Sprinkle edge
with finely chopped walnuts. Bake 1 hour. Cool.
FILLING: Beat egg yolks slightly and add 1/2 cup sugar, lemon juice,
grated orange rind and salt. Cook over boiling water, stirring
constantly until thick, about 10 minutes. Fold in 2 oranges which have
been peeled and diced. Cool and fold in 1 cup whipped cream. Pour this
mixture into center of meringue and smooth over. Chill 12 hours or
longer in refrigerator.
Just before serving, top with mounds of whipped cream (1 cup), leaving
room for center to be filled with orange sections. Top cream with
grated orange rind and decorate around center edge with orange slices.
1/4 ts Cream of tartar
1 1/2 c Granulated sugar (divided use)
5 tb Finely crushed walnuts
5 Egg yolks
2 tb Lemon juice
3 tb Grated orange rind
1/8 ts Salt
1 pt Heavy cream
5 Florida oranges
MERINGUE: Heat oven to 275 F. Beat egg whites until foamy, add cream
of tartar and beat to stiff peaks. Gradually add 1 cup sugar and
continue beating to very stiff peaks. Spread over a 9-inch pie plate
which has been greased thoroughly, just to the edge. Sprinkle edge
with finely chopped walnuts. Bake 1 hour. Cool.
FILLING: Beat egg yolks slightly and add 1/2 cup sugar, lemon juice,
grated orange rind and salt. Cook over boiling water, stirring
constantly until thick, about 10 minutes. Fold in 2 oranges which have
been peeled and diced. Cool and fold in 1 cup whipped cream. Pour this
mixture into center of meringue and smooth over. Chill 12 hours or
longer in refrigerator.
Just before serving, top with mounds of whipped cream (1 cup), leaving
room for center to be filled with orange sections. Top cream with
grated orange rind and decorate around center edge with orange slices.
