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Seville Orange Meringue Pie

Shortcrust pastry filled with zesty Seville orange custard and topped with thick, baked meringue peaks.

Baking Vegetarian Dessert Orange Pie Meringue

Estimated Nutrition

Calories

498.2

kcal / serving

3985.4 kcal total

Carbs

90.6g

per serving

725.1 g total

Fat

13.2g

per serving

105.8 g total

Protein

6.8g

per serving

54.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Icing Sugar

For the pastry

Cornflour

For the filling

175

Caster Sugar

For the filling

225

Caster Sugar

For the meringue

Dairy

100

Butter

For the pastry

piece

Egg Yolk

For the pastry

piece

Egg Yolk

For the filling

piece

Egg White

For the meringue

Fruits

piece

Seville Oranges

Juice and finely grated rind

GrainsCereals

225

Plain Flour

For the pastry

Liquids

Water

For the pastry

600

Water

For the filling

Method

Preheat the oven to 200°C.

Rub flour, icing sugar, and butter together in a bowl until the mixture looks like breadcrumbs.

Add the egg yolk and 30ml of water to form a firm dough.

Wrap the dough in cling film and chill for 30 minutes.

Roll out the pastry and line a 25cm loose-bottomed flan tin.

Bake the pastry blind for 20 minutes before lowering the oven to 150°C.

Blend orange rind, juice, and cornflour in a small bowl.

Add 600ml of boiling water to the orange mixture and simmer until it becomes a thick custard.

Stir egg yolks and sugar into the custard and boil briefly while whisking.

Pour the cooling custard into the pastry case and spread evenly.

Whisk egg whites to stiff peaks and gradually add caster sugar at high speed.

Spoon meringue over the filling and swirl into decorative peaks.

Bake for 60 minutes until the exterior is crisp.

made with
a toodle. project