Meringue Orange Pie

The creamy, seasonal oranges filling in this pie, which is a twist on the classic lemon one, contrasts wonderfully with the sweet, fluffy, generous meringue.The flavour of the orange zest from my parents' farm does something quite magical to the flavour and makes this the perfect spring dessert.  It's colorful, refreshing, super tasty and looks beautiful on the plate.

Ingredients:

• juice of 2 oranges
• zest of 2 oranges
• 1 can sweetened condensed milk
• 1 package  of puff pastry
• 3 tbsp (tablespoons) sugar
• 5 eggs

 

Preheated oven at 180ºC. Place the puff pastry sheet on a tart pan and poke the bottom with a fork.In a bowl, pour the condensed milk, the orange juice juice 5 egg yolks and the zest of the oranges beating well until the mixture is smooth. Put it into the tart pan and take it to the oven for 30 minutes or until cooked and golden. Remove from the oven and let cool. Separately, beat the 5 egg whites with sugar and spread it over the cream  and take it  back to the oven to 200ºC till it has a  golden look on top. Remove from oven, let cool completely and reserve in refrigerator until serving time.

Ingredientes:

• sumo de 2 llaranjas
• raspa de 2 laranjas
• 1 lata de leite condensado
• 1 pacote de massa folhada
• 5 ovos

Forno pré aquecido a 180ºC. Forre uma tarteira de fundo amovível com uma folha de massa folhada e pique o fundo com um garfo. Numa tigela, deite o leite condensado, o sumo das laranjas, 5 gemas e a raspa da laranja mexendo bem até obter um creme homogéneo. Deite o preparado na tarteira e leve ao forno durante 30 minutos ou até que fique cozida e dourada. Retire do forno e deixe arrefecer.À parte, bata as 5 claras restantes com  açúcar, espalhe por cima do creme e leve novamente ao forno, a 200ºC  até ficar com aspeto dourado por cima.Retire do forno, deixe arrefecer completamente e reserve no frigorífico até à hora de servir.