Serves: 8 | Preparation Time: 85 min
- 125ml (1/2 cup) fresh orange juice
- 1 tbs finely grated orange rind
- 155g (3/4 cup) caster sugar
- 200ml pouring cream
- 5 eggs, lightly whisked
- 225g (1 1/2 cups) plain flour
- 125g chilled butter, chopped
- 60g (1/3 cup) icing sugar mixture
- 1 egg yolk
- 1-2 tbs chilled water
- 5 egg whites, at room temperature
- 155g (3/4 cup) caster sugar, extra
Whisk orange juice, orange rind, sugar, cream and egg in a bowl. Cover. Place in the fridge for 1 hour to develop the flavours.
Meanwhile, process flour, butter and icing sugar mixture in a food processor until the mixture resembles fine breadcrumbs. Add egg yolk.
Process with enough water to just bring the mixture together. Wrap in plastic wrap. Place in fridge for 30 minutes to rest.
Preheat oven to 200ºC. Roll out pastry on a lightly floured surface to a 4mm-thick disc. Line a round 3cm-deep, 23cm (base measurement) fluted tart tin, with removable base, with pastry.
Trim, allowing 2cm to overhang. Press pastry into the flutes. Cover with non-stick baking paper and fill with pastry weights or rice. Bake for 15 minutes.
Remove paper and pastry weights or rice. Bake for 8 minutes or until base is light golden. Set aside to cool slightly. Use a serrated knife to trim excess pastry. Use a pastry brush to remove any crumbs. Place the tin on a baking tray.
Reduce oven temperature to 160ºC. Pour orange mixture into the pastry case. Bake for 40 minutes or until just set. Set aside to cool. Place in the fridge for 2 hours to chill.
Increase oven temperature to 180ºC. Use an electric beater to beat the egg whites in a large clean, dry bowl until soft peaks form.
Add the extra sugar, 1 tablespoon at a time, beating constantly until thick and glossy.
Spoon meringue over pie. Use the back of a spoon to create peaks. Bake for 8 minutes or until light golden. Set aside to cool completely.