You need to give this zesty orange meringue pie a try!
Pie Base Orange Curd
200 grams plain flour
100 grams butter
50 grams egg
10 milliliters water 150 grams caster sugar
30 grams butter
Crystallised Orange Peel Italian Meringue
Strips of orange zest 100 grams egg white
100 grams caster sugar 200 grams caster sugar
100 grams water 25 milliliters water
For the pie base: Rub flour, salt and butter to form and-like consistency. Add egg and water and combine to make dough. Chill before lining tin. Line and prick the bottom and refrigerate again. Blind bake at 180°C with baking beans. Remove beans half way and cook until golden brown.
For the orange curd: Put the zest of the lemon, zest of one orange and juice of both oranges into a saucepan.
Add the caster sugar and heat until the sugar has dissolved (keep the heat on low).
Mix the eggs in a bowl and pour into the saucepan.
Keep stirring over the heat until it thickens
(takes about 5 minutes.. Strain through a sieve into a heat proof bowl. Add the butter and mix through and leave to cool. Pour into the tart case and refrigerate.
For the Italian meringue: place caster sugar and water in a saucepan, bring to 118°C. Whisk up the egg white while the sugar is heating until soft peaks. Slowly pour in the sugar syrup on a low speed. Speed up and keep whisking until the meringue has cooled. Fill a piping bag
And pipe over the tart. Blowtorch to finish.
For the crystallised Orange Peel: Put zest into a saucepan and fill with water. Bring to boil and strain through a sieve. Repeat this one more time then put the zest with the caster sugar and an equal amount of water and bring to a boil. Simmer until the zest appears translucent. Strain through a sieve. Allow to cool and dry over kitchen towel. When ready place over the top of your pie.
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