Orange meringue pie

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!

Yield: 6-8 portions

Equipment: blender,  electric mixer.

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

Preheated oven at 200°C

Mix the crushed biscuits with the room temperature with 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 till cooled
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 un till incorporated and pour over crust baked earlier.
Return everything to oven for another 15 mins at 200C.  Reserve.

• 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 till it has complete y dissolved, no grits.

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!