Date Orange Meringue Filling
Brighten up your dessert table with a luscious Date Orange Meringue Filling, a delightful twist on traditional meringue pies. This recipe harmoniously blends the natural sweetness of pitted dates with the zesty tang of freshly squeezed orange juice and fragrant orange zest, creating a velvety citrus filling that's both rich and refreshing. Topped with a perfectly golden, airy meringue made from whipped egg whites and a hint of cream of tartar, this dessert is a true showstopper. The filling is thickened with egg yolks and cornstarch for a smooth, custard-like texture, while a touch of butter gives it a luxurious finish. Perfect for pies, tart shells, or even as a standalone treat, this date-orange dessert is ideal for impressing guests or treating yourself to a sophisticated, fruity indulgence.
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Recipe Information
Ingredients
- 1 cup pitted dates
- 1 cup orange juice (freshly squeezed)
- 1 tablespoon orange zest
- 4 large egg yolks
- 0.5 cup sugar
- 2 tablespoons cornstarch
- 2 tablespoons butter (unsalted)
- 4 large egg whites
- 0.25 teaspoon cream of tartar
- 0.5 cup sugar (for meringue)
Instructions
In a small saucepan, combine the pitted dates and orange juice. Simmer over medium heat for 5-7 minutes, stirring occasionally, until the dates soften and break down.
Transfer the mixture to a blender or use an immersion blender to puree until smooth. Return the mixture to the saucepan.
Whisk egg yolks, sugar, cornstarch, and orange zest in a medium bowl until smooth. Gradually temper the mixture by slowly whisking in a few tablespoons of the warm date-orange puree.
Pour the tempered egg mixture into the saucepan with the remaining date-orange puree. Cook over medium heat, whisking constantly, until the mixture thickens, about 2-3 minutes.
Remove the saucepan from heat and whisk in the butter until fully incorporated. Let the filling cool slightly, then pour it into a pre-baked pie crust or tart shell.
Preheat your oven to 375°F (190°C).
To make the meringue, beat the egg whites and cream of tartar in a clean, dry bowl using a hand mixer or stand mixer on medium-high speed until soft peaks form.
Gradually add sugar, one tablespoon at a time, while continuing to beat the mixture until glossy and stiff peaks form.
Spoon or pipe the meringue over the date-orange filling, spreading it evenly to cover the surface completely and seal the edges.
Bake in the preheated oven for 8-10 minutes, or until the meringue is golden brown.
Cool the pie on a wire rack and refrigerate for at least 2 hours before serving to allow the filling to set.
Nutrition Facts
Calories |
2196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 262 mg | 11% | |
| Total Carbohydrate | 446.6 g | 162% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 399.4 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 299 mg | 23% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2599 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
