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Food & Drink
1 cup sugar
5 tablespoons cornstarch
1-1/2 cups orange juice
3 egg yolks, lightly beaten
2 large navel oranges, peeled, sectioned and finely chopped
2 tablespoons butter
1 tablespoon grated orange peel
1 tablespoon lemon juice
1 pastry shell (9 inches), baked
3 egg whites
2 tablespoons sugar.
In a small saucepan, combine sugar and cornstarch. Stir in orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in the oranges, butter and orange peel. Gently stir in lemon juice. Pour into pastry shell.
In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 teaspoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
Bake at 350° for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 8 servings.