Sour Orange and Lemon Pie

• Vegetarian

• Produce

  • 1 tbsp Lemon, zest
  • 1/2 cup Seville orange, juice
  • 1 tbsp Seville orange, zest

• Refrigerated

  • 4 Egg whites
  • 4 Egg yolks

• Condiments

  • 1/2 cup Lemon juice, freshly squeezed

• Baking & Spices

  • 70 unsweetened g 10 tbsp cocoa powder
  • 1/2 tsp Cream of tartar
  • 1/4 cup Powdered sugar
  • 13 tbsp White sugar

• Snacks

  • 1 3/4 cups Graham cracker crumbs

• Dairy

  • 5/8 cup 10 tbsp butter
  • 1 1/4 cups Condensed milk, sweetened

Found on diversivore.com

Description

Ingredients

• 1.75 cups graham cracker crumbs (pulverize whole graham crackers with a rolling pin or in a food processor for the freshest results)
• 10 tbsp butter (1/2 cup plus 2 tablespoons , or 140 g)
• 5 tbsp granulated sugar (62 g)
• 10 tbsp cocoa powder unsweetened (70 g, or 1/2 cup plus 2 tbsp)
• 4 egg yolks
• 1/2 cup seville orange juice (approx. 3-4 oranges, depending on size and juiciness)
• 1/2 cup lemon juice (freshly squeezed, approx. 4 small lemons)
• 1/2 cup white sugar
• 1 tbsp seville orange zest (approx. 1 orange, see note)
• 1 tbsp lemon zest (approx. 1 lemon, see note)
• 1.25 cups sweetened condensed milk (one 300 ml/14 oz can)
• 4 egg whites
• 1/2 tsp cream of tartar
• 3/4 cup granulated sugar
• pinch salt

Directions

• In a food processor, combine the graham cracker crumbs, cocoa powder, and sugar.
• Melt the butter and add it to the crumb mixture slowly while mixing to combine.
• Firmly press the mixture into a 9 inch pie dish. Refrigerate for at least 2 hours, or overnight.
• Preheat oven to 350° F (177° C).
• Combine the orange juice, lemon juice, and sugar in a small sauce pan. Bring to a boil on the stove top, then reduce heat and simmer until the mixture reaches a syrupy consistency (the final volume should be about 3/4 cup). Remove from heat and set aside to cool.
• If you havent done so yet, separate the egg yolks and whites. Set the whites aside for use in the meringue.
• In a large bowl, combine the egg yolks and citrus zest. Using a hand (or stand) mixer with a whisk attachment, whip the eggs for 4-5 minutes, or until they look airy and fluffy.
• Slowly add the sweetened condensed milk to the eggs, mixing to combine. Whip for a further 2-3 minutes, until the mixture looks thick and somewhat airy.
• Using the lowest setting on the mixture, combine in the reserved syrup until the filling mixture is just combined.
• Pour the filling into the pie crust and bake for about 15 minutes. The filling should be well-set, but will still jiggle a little. The edge of the filling should be puffed up and slightly browned. If youre not sure whether or not the filling is set, check the center with a toothpick; if its gooey, bake a little longer. Once baked, allow the pie to cool slightly while preparing the meringue. Leave the oven on.
• In a large bowl, combine the egg whites and the cream of tartar. Using the (clean) mixer with whisk attachment, beat the eggs into firm peaks.
• Slowly add the sugar while beating the meringue, until well-combined.
• Spread (or pipe) the meringue onto the the top of the pie crust, making sure to reach the edges.
• Raise the oven temperature to 400 F, then bake the pie for an additional 5-7 minutes with the door slightly ajar. The meringue should be toasty and lightly golden. Watch this step very carefully, as meringue can burn easily.
• Set the pie to cool on a counter for 4 hours, or if necessary, in the refrigerator for 2 hours. Cooling in the refrigerator will help set the filling a bit more, but makes the meringue more likely to soften.

Nutrition