Orange meringue pie

Brazil is responsible for at least 50% of orange production in the world market. São Paulo state, where I come from,  alone produce a total of 79% of all orange production in the country, which in turn is the largest producer and exporter of orange juice, accounting for half of world production, of which 97% are intended for export, according to wikipedia.  

Oranges are an important food source of vitamin C. They last longer than many other fruits when they are stored. Orange is a very versatile fruit;  the peel and pulp are used for juice, orange juice is the most consumed fruit juice in the world. Orange peel is used in cakes and general cooking like marmalade, or  eaten just raw.  Orange trees are a symbol of love and marriage in many cultures.
Here is a sweet recipe for any occasion, the results are stunning!

Orange meringue pie

Yield: 6-8 portions

Equipment: blender,  electric mixer.

Ingredients

• 200g of crushed digestive biscuit
• 50g butter

• 1 can condensed milk (395g)
• 1/2 fresh double cream (150ml)
• 200ml of orange juice (about 2-3x)
• 2 organic egg whites
• 5 tablespoons of sugar

Method

Base:
• 200g of crushed digestive biscuit
• 50g butter at room temperature

Preheated oven at 200°C

Mix the crushed biscuits with the room temperature butter by hand until crumbs are completely incorporated. Line the bottom and sides of a spring form with the crumbly and light mixture. It helps to use the back of a spoon to line the mould.
Place the mould in preheated oven at 200 ° C for 15 minutes.  Reserve.


Filling:
• 1 can condensed milk (395g)
• 1/2 can of cream (150ml)
• 200ml of orange juice (about 2 big oranges)

In a blender place the contents of a can of condensed milk, the cream and orange juice. Beat well and pour over crumbs baked earlier. Return to oven for another 15 mins. Reserve.

                                                     

Meringue

Meringue

• 2 egg whites
• 5 tablespoons of sugar

Lower the oven temperature to 150 °C.
Beat the egg whites into firm snow peaks and stirring constantly add the sugar. Spread the meringue over orange mousse and take everything back in the oven for another 30 mins. After that time, only increase the temperature for browning. Remove from oven, let cool and refrigerate for at least 5 hours before serving.

Enjoy it!