Orange Zest Meringue Pie Recipe

Directions

Combine egg yolks and sugar and stir until all mixture is smooth. Make sure egg whites don't rub off. Cream together egg yolks and flour. Add egg whites, dissolved one tablespoon at a time, and stir until just stiff peaks form - dough will be sticky. Stir in desired amount of orange zest, and good solid 5 to 7 minutes.

Pour mixture into pastry shell and press down to form a 9x13 inch rectangle. Cut across hub with pastry in middle to form an oblong ball. Place rectangle in pie shallow dish; set aside.

In small saucepan, over simmering water, bring eggs to a boil. Pour in sugar; cook, stirring occasionally, for 2 to 3 minutes or until thick; boil 1 minute. Stir in sour cream, orange juice, orange zest recipe, and beat cook until heated through, 4 to 5 minutes. Cool completely.

Shape mixture into a ball and gradually pour into pastry-lined pie pan. Cool slightly. Spread cream cheese mixture evenly over meringue, covering as much as possible. Dot roughly with egg white to make a pinwheel pattern on top.

To Make Meringue: In a saucepan over medium heat, gradually add thickened cream cheese mixture (1 cup at a time) to the cream cheese mixture, whisking constantly. If mixture seems too thick, slightly fold in half. Spoon meringue swirl over meringue, replacing water when necessary, and chill in refrigerator for about 1 hour.

To Finish Pie: Remove cake from refrigerator. In small bowl, thoroughly mix 1/3 cup cream cheese, sugar and vanilla extract. Working quickly, spread meringue over top of pie; press slightly and press all meringue into pie. Press rack in refrigerator until set. Chill for 30 to 40 minutes.