- Serves: 6
- Cook Time: 40 minutes
- Prep Time: 30 minutes
- Effort: easy
For the crust
- 100 g ginger biscuits, crushed
- 50 g butter, melted
- 1 tbsp chopped preserved stem ginger
For the filling
- 2 egg yolks
- 2 tbsp caster sugar
- 3 tbsp cornflour
- 250 ml orange juice, made from Seville oranges and blood oranges
- 1 seville orange, zest only
- 50 g butter, softened
For the topping
- 2 egg whites
- 100 g caster sugar
1. To make the base, crush the biscuits to crumbs and combine with the melted butter and chopped stem ginger. Line the base of a 20cm spring-form cake tin, and transfer to the refrigerator to set.
2. Preheat the oven to 150C/gas 2.
3. For the filling, whisk the egg yolks with the sugar and cornflour in a large heat-proof mixing bowl until pale and thick.
4. Whisk in the juice and zest and transfer to a saucepan. Place over a gentle heat, stirring constantly until the mix has thickened and leaves a clearly visible line when swirled with a spoon.
5. Now whisk in the butter and pour the mix over the biscuit base.
6. For the topping, beat the egg whites and sugar to stiff peaks.
7. Spread the meringue over the orange filling.
8. Bake the pie for 40 minutes, or until slightly browned on top. Serve when cooled slightly.
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