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Lemon-Orange Meringue Pie

Ingredients

  • 2 cups lemon curd (see recipe)
  • 1 ¾ cups all-purpose flour
  • 2 ½ teaspoons kosher salt
  • 3 ounces cold lard
  • 3 ounces chilled unsalted butter, cut into small pieces
  • 3 tablespoons cold water
  • ¼ cup orange marmalade
  • 2 juice oranges, optional
  • 4 egg whites
  • pinch cream of tartar
  • pinch kosher salt
  • ¼ cup granulated sugar
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      395 calories; 21 grams fat; 10 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 40 grams carbohydrates; 1 gram dietary fiber; 18 grams sugars; 9 grams protein; 41 milligrams cholesterol; 968 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

8 to 10 servings

Preparation

  1. Make lemon curd and place in the refrigerator to chill while finishing recipe.
  2. To make the crust, sift together flour and salt in the large bowl of an electric mixer. Add lard and butter and mix with a paddle until the mixture resembles coarse meal. Add cold water and mix only until dough forms a ball. Wrap in plastic and refrigerate for one hour.
  3. Roll out pastry or press it into a 9-inch glass pie plate. Prick bottom all over with a fork. Line with baking parchment or aluminum foil and weight with beans or pie weights. Chill for 15 minutes.
  4. Preheat conventional oven to 425 degrees.
  5. Place crust in oven and bake for 10 minutes or until edges are set. Remove beans and parchment and continue baking for 10 more minutes or until golden brown. Remove from oven.
  6. Place the marmalade in a small ceramic ramekin. Cook, uncovered, at 100 percent power in the microwave oven for 30 seconds. With a pastry brush, brush marmalade on the hot crust, covering it evenly. Set crust aside to cool.
  7. Peel and section juice oranges, if using them. Place sections on paper toweling to absorb juice. Preheat broiler.
  8. To assemble pie, place orange sections over the bottom of the crust. Spread chilled lemon curd over orange sections. Place in the refrigerator while making meringue.
  9. Preheat the broiler
  10. Place egg whites in the large bowl of an electric mixer. Add cream of tartar and salt. Beat until soft peaks form. Add the sugar, one tablespoon at a time and beat until shiny and soft peaks form.
  11. Spread meringue over lemon curd. Make sure the meringue covers the curd. Place under the broiler for 5 minutes, or until no longer sticky when lightly pressed with a finger. Serve at room temperature or chilled.
  • Because of the brief cooking time in a microwave oven, this lemon curd will have a particularly fresh-juice taste. Even if you do not want to make a pie, make lemon curd as a delight to have on hand in the refrigerator. Sandwich lemon curd between two cookies, use it as a spread on the morning toast or a filling between cake layers. It is also good in tart shells topped with whipped cream.

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