Elespacio’s orange meringue pie

Sometimes it’s better not to follow the old tried-and-trusted recipe. When you look at something in a new way and give it a new twist, a world of possibilities opens up. And a whole new, delicious, dish is created. 

From all of us at elespacio.

Ingredients

The pastry

250g flour

100g icing sugar

125g butter

1 egg

1 pinch of salt

Zest of 1 orange 

The orange creme

Zest of 2 oranges 

Juice of 3 oranges

Juice of half a lemon

4 egg yolks 

2 eggs

100g melted butter

200g icing sugar

1 pinch of salt

The meringue

100g icing sugar

4 egg whites

Method

The pastry

Mix all the ingredients to make the pastry, then let it cool for 1-2 hours in the fridge. Roll out the pastry and place in a tart pan. Prick several times with a fork, top with dried fruit or weights and bake for 10 minutes at 200°C. Remove the weights and leave it to cool.

The orange creme

In a bowl, whisk the eggs and egg yolks with the icing sugar. Mix the orange and lemon juice with the eggs, the melted butter and the salt. Pour onto the prepared base and bake at 180°C for 20 minutes.

The meringue

Beat the egg whites with icing sugar until stiff, spread on to the tart (use a table spoon to create little peaks organised in a circle like flower petals) and bake until the meringue is lightly browned.