Award-Winning Seville Orange Marmalade Pie

Ingredients

• Premade pie crust
• 1/2 cup sugar
• 2 tbsp + 2 tsp cornstarch
• 1/2 tsp salt
• 4 egg yolks
• 2 whole eggs
• 1/2 cup orange juice
• Orange zest (2 oranges)
• 1 Meyer lemon
• 1 1/2 cups water
• 3 tbsp unsalted butter
• 4 egg whites
• 3/4 cup sugar
• 1/2 tsp salt
• 1/4 tsp cream of tartar
• Seville orange marmalade

Instructions

1. 1Make a salty cardamom crust
2. 2Orange zest and lemon zest for the orange curd, then pour the citrus juice into a measuring cup
3. 3Combine sugar, cornstarch and salt into a saucepan. Whisk together.
4. 4Whisk in the eggs into the saucepan ingredients.
5. 5Pour in the orange juice and the zest. Whisk until combined.
6. 6Put the mixture on a medium high stovetop setting.
7. 7Set timer for 8-10 minutes, continue whisking.
8. 8Decrease the heat to medium-low and simmer for 3 minutes, stirring occasionally.
9. 9Remove saucepan from heat and let cool for 5 minutes.
10. 10Whisk in 3 tbsp of unsalted butter.
11. 11Pour cooled mixture into the pie shell.
12. 12Cool pie shell before pouring mixture in.
13. 13Refrigerate the filled pie for at least 4 hours, overnight preferred.
14. 14Add the marmalade layer on top of the filling.
15. 15For the meringue: combine the four egg whites, sugar, salt and cream of tartar into the mixer bowl. Whisk all ingredients together over the stovetop in a double boiler.
16. 16Attach bowl to mixer and beat meringue into stiff peaks.
17. 17Transfer the completed meringue to a piping bag.
18. 18Carefully pipe the meringue onto the top of the marmalade layer in your favorite design.
19. 19Use a culinary torch to toast the meringue peaks.