Lemon meringue pie might be a classic. But there’s surely no way it competes with our delicious orange meringue pie. Don’t believe us? Try it for yourself.

SERVES 6 // COOK TIME 50 min

INGREDIENTS
1 roll shortcrust pastry
1 tin condensed milk
3 ½ oranges
4 eggs, separated
¾ cup caster sugar

METHOD
1. Preheat oven to 200º C. Grease and line a tart tin. Press the pastry into the tin.
2. Bake blind for 10 mins, and then set aside.
3. Lower oven to 180º C.
4. Mix together the condensed milk, the zest and juice of 2 oranges and 4 egg yolks.
5. Pour into the crust and bake for 20 minutes.
6. Bring ½ cup caster sugar and ¼ cup water to the boil. Cook until the syrup is a rich amber colour.
7. Whip 3 egg whites until foamy. Beating continuously, drizzle in the syrup until stiff and glossy.
8. Spread the meringue over the top of the pie and pop under the grill until browned. Refrigerate.
9. In a pot, bring the juice of 1 orange and ¼ cup caster sugar to a simmer. Cook until the sugar is dissolved.
10. Thinly slice ½ an orange and add to the mixture in the pot. Simmer for 20 mins. Use the orange slices to decorate your pie.

Recipes & styling: Chiara Turilli
Photography: Samantha Pinto

Dreaming of a creamy, ultra-smooth classic cheesecake recipe, paired with a red-velvet crust? Then look no further than this simply decadent red-velvet cheesecake recipe.

The post Orange meringue pie appeared first on MyKitchen.

We know Christmas falls during summer here in South Africa, but that doesn’t mean you can’t whip up a warm treat for Christmas Eve. We would definitely recommend our pumpkin meringue pie for this year.

MAKES 1 // COOKING TIMe 100 min, plus chilling time

INGREDIENTS
400 g shortcrust pastry
1 cup cooked, mashed pumpkin
1 cup cream
½ cup sugar
Zest and juice of 1 lemon
2 eggs, separated
2 tbsp cornflour
1 tsp cinnamon
⅔ cup caster sugar

METHOD
1. Preheat oven to 200°C.
2. Roll out the pastry and line a 25 cm pie dish. Blind-bake (with dry rice or beans weighing down baking paper) for 20 minutes, until golden brown and cooked through. Set aside.
3. Reduce the temperature to 170°C.
4. Mix together the pumpkin, cream, sugar, lemon zest and juice, egg yolks, cornflour and cinnamon.
5. Pour the mixture into the pastry case. Bake for 45–50 minutes, until just set.
6. Remove pie from the oven and leave to cool completely, ideally overnight.
7. Preheat the oven grill.
8. Whisk the egg whites until soft peaks form. Then gradually add the caster sugar. Continue whisking until the mixture is thick and glossy.
9. Pipe or spoon the meringue on to the pumpkin base. Place under the grill for a couple of minutes to toast the edges. Remove, cool and serve.

The post Pumpkin meringue pie appeared first on MyKitchen.