CRUST:
4 large egg whites
¼ teaspoon cream of tartar
1 cup sugar
⅛ teaspoon salt
FILLING:
4 large egg yolks
½ cup sugar
Dash of salt
2 tablespoons orange juice
1 tablespoon lemon juice
1 teaspoon grated orange rind
1 teaspoon grated lemon rind
TOPPING:
1 cup whipping cream
2 tablespoons confectioners’ sugar
Grated orange zest (optional)
Mandarin orange slices (optional)
Preheat the oven to 250 degrees.
For the crust, in a large bowl beat the egg whites until the foam is white. Beat in the cream of tartar. Add the sugar and salt. Continue beating until stiff peaks form. Press into a greased 9-inch pie pan, working around the edge like a piecrust, keeping it thinnest in the bottom. Bake 1 hour. Cool.
For the filling, in a medium bowl beat the egg yolks with the sugar and salt. Beat in the orange juice, lemon juice, orange rind, and lemon rind. Continue beating until well-blended. Place the mixture over hot water in a double boiler. Cook, stirring constantly, until thickened. Set aside.
For the topping, in a medium bowl whip the whipping cream until stiff. Fold in the confectioners’ sugar. Spread half of the mixture over the cooled crust. Cover with the cooled filling. Spread the remaining whipped cream over the top. Chill for at least 12 hours.
To serve, top with grated orange zest and mandarin orange slices, if desired.
Makes 6 to 8 servings
Jane Taylor, Diva
Divas To Go,
Wooster, Ohio