Orange pie with meringue

Name: Orange pie with meringue
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 200 g Flour; 300 g Sugar; 1 pinch Salt; 5 Eggs (size M); 150 g Butter; 500 ml Orange juice; 75 g Cornstarch; 3 TABLESPOONS Orange liqueur (e.g. Grand Manier); 2 TEASPOONS Lemon juice; 7-10 Tbsp Orange Zest; 7-10 Tbsp Grease; 7-10 Tbsp Flour; baking paper; 7-10 Tbsp Dried peas

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

200 g Flour
300 g Sugar
1 pinch Salt
5 Eggs (size M)
150 g Butter
500 ml Orange juice
75 g Cornstarch
3 TABLESPOONS Orange liqueur (e.g. Grand Manier)
2 TEASPOONS Lemon juice
7-10 Tbsp Orange Zest
7-10 Tbsp Grease
7-10 Tbsp Flour
baking paper
7-10 Tbsp Dried peas

Directions

1
Knead the flour, 50 g sugar, salt, 1 egg and 125 g butter in pieces first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Grease a rectangular tart mould with lift-off base (20 x 28 cm). Roll out the short pastry rectangularly (approx. 24 x 32 cm) on a floured work surface. Line the tart mould with the pastry, press on, cut off any protruding edges. Chill for about 1 hour. Place a piece of baking paper on the dough.
2
Spread dry peas on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Remove the dried peas using the baking paper, bake the tart at the same temperature for another 10 minutes, let it cool down. Boil up orange juice, 50 g sugar and 25 g butter. Stir starch with approx. 4 tbsp. cold water until smooth. Boil the juice and stir vigorously until it thickens and continue to boil for about 1 minute. Separate 4 eggs, chill the egg white. Mix egg yolks with 2 tbsp. hot cream. Stir the egg mixture into the rest of the cream. Fold in orange liqueur.
3
Boil the juice and stir vigorously until it thickens and continue to boil for about 1 minute. Separate 4 eggs, chill the egg white. Mix egg yolks with 2 tbsp. hot cream. Stir the egg mixture into the rest of the cream. Fold in orange liqueur. Spread the hot cream in the mould, let it cool down and put it in a cool place for about 30 minutes. Beat the egg whites until stiff, while pouring in 200 g sugar. Add lemon juice and continue beating for 2-3 minutes until a shiny mixture is formed. Spread the meringue loosely on the cake. Bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 5-10 minutes until golden brown. Sprinkle with orange zests
4
Spread the hot cream in the mould, let it cool down and put it in a cool place for about 30 minutes. Beat the egg whites until stiff, while pouring in 200 g sugar. Add lemon juice and continue beating for 2-3 minutes until a shiny mixture is formed. Spread the meringue loosely on the cake. Bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 5-10 minutes until golden brown. Sprinkle with orange zests
5
waiting time approx. 1 3/4 hours