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Ingredients
2 cups graham cracker crumbs
¼ cup melted butter
3 eggs, separated, at room temperature
1 teaspoon vanilla extract, divided
½ teaspoon salt, divided
2½ cups fresh Satsuma, tangerine or orange juice, divided
¾ cup sugar
¼ cup cornstarch
¼ cup finely grated tangerine or orange zest
¼ teaspoon cream of tartar
6 tablespoons confectioners’ sugar
Instructions
¼ cup melted butter
3 eggs, separated, at room temperature
1 teaspoon vanilla extract, divided
½ teaspoon salt, divided
2½ cups fresh Satsuma, tangerine or orange juice, divided
¾ cup sugar
¼ cup cornstarch
¼ cup finely grated tangerine or orange zest
¼ teaspoon cream of tartar
6 tablespoons confectioners’ sugar
1. Preheat oven to 350F.
2. Combine cracker crumbs and butter; toss with a fork until moist. Press into bottom of a 9-inch pie pan coated with cooking spray. Bake 10 minutes; cool.
3. Increase oven temperature to 375F.
4. Whisk egg yolks, ½ teaspoon vanilla, ¼ teaspoon salt and ½ cup juice in a medium bowl until smooth.
5. Combine remaining juice, sugar, cornstarch and zest in a medium saucepan; whisk in egg yolk mixture. Cook over medium heat, whisking constantly, until thick and bubbling, about 5 minutes. Pour into crust.
6. Beat egg whites, cream of tartar, and remaining ¼ teaspoon salt in a large bowl with a mixer at high speed until foamy, about 1 minute. Beat in confectioners’ sugar 1 tablespoon at a time; continue beating until soft peaks form. Beat in remaining ½ teaspoon vanilla.
7. Spread meringue over warm pie, sealing to crust’s edges.
8. Bake until lightly browned and set, about 15 minutes. Cool to room temperature on a wire rack before serving. Serves 8.
Recipe by Bruce Weinstein and Mark Scarbrough, Relish the Season, "The Sunshine Season," Dec. 2007.
Nutritional Information
2. Combine cracker crumbs and butter; toss with a fork until moist. Press into bottom of a 9-inch pie pan coated with cooking spray. Bake 10 minutes; cool.
3. Increase oven temperature to 375F.
4. Whisk egg yolks, ½ teaspoon vanilla, ¼ teaspoon salt and ½ cup juice in a medium bowl until smooth.
5. Combine remaining juice, sugar, cornstarch and zest in a medium saucepan; whisk in egg yolk mixture. Cook over medium heat, whisking constantly, until thick and bubbling, about 5 minutes. Pour into crust.
6. Beat egg whites, cream of tartar, and remaining ¼ teaspoon salt in a large bowl with a mixer at high speed until foamy, about 1 minute. Beat in confectioners’ sugar 1 tablespoon at a time; continue beating until soft peaks form. Beat in remaining ½ teaspoon vanilla.
7. Spread meringue over warm pie, sealing to crust’s edges.
8. Bake until lightly browned and set, about 15 minutes. Cool to room temperature on a wire rack before serving. Serves 8.
Recipe by Bruce Weinstein and Mark Scarbrough, Relish the Season, "The Sunshine Season," Dec. 2007.
Per serving: 290 calories, 4.5g fat, 4g prot., 47g carbs., 1g fiber, 340mg sodium.
