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Stowaway Torte

Stowaway Torte

Stowaway Torte

Submitted by: Patty Ryan

Serving Size: 6

Nutritional Information: 509 calories, 28g fat, 11g saturated fat, 884mg cholesterol, 408mg sodium, 41g carbohydrate, 0g fiber, 26g protein

egg yolks
1/4 cups
strained orange juice
1/2 cups
grated orange rind
1 orange
whipping cream
1/2 cups
confectioner's sugar
1 tablespoons
1/2 teaspoons
egg whites
1/4 teaspoons
cream of tartar
1/4 teaspoons
3/4 cups


FOR MERINGUE: Preheat oven to 300 degrees. Beat egg whites, salt and cream of tartar in a large bowl until frothy. Add sugar, 1 tablespoon at a time. Beat until meringue holds very stiff glossy peaks. Grease bottom and sides of a 9 - inch pie plate. Turn meringue into pie plate; making a slight well in the center. Bake at 300 degrees for 10 minutes, reduce heat to 250 degrees and bake for 50 minutes more. FOR ORANGE FILLING: Beat egg yolks until thick and lemon - colored. Gradually beat in sugar and salt. Add orange juice; beat until combined. Heat in double boiler over hot water until thickened and mixture reaches 160 degrees. Stir in orange rind. Let cool. FOR WHIPPED CREAM: Beat heavy cream, confectioner's sugar, and vanilla. Stir 2 tablespoons of whipped cream mixture into orange filling. Spoon orange filling into meringue pie shell. Spread remaining whipped cream on top. Garnish if desired. Refrigerate.


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