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Kumquat Meringue Pie

Kumquat Meringue Pie is built on Kumquats, Sugar, Cornstarch, Water, and Eggs Separated. Serves 8. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 1/4 lb
• 1 1/2 cup
• 6 tbsp
• 1 1/2 cup
• 4
• 3 tbsp
• 1
• 1/2 tsp

Method (preview)

1. 1

   Rinse kumquats.

2. 2

   Thinly slice 6 fruit, discarding seeds; set sliced fruit aside.

3. 3

   Cut the rest of the fruit in half and squeeze (pinch between fingers) to extract juice.

4. 4

   Pour juice through a fine strainer to measure; you should have 1/2 cup (if not, squeeze more kumquat halves).

5. 5

   Discard seeds.

6. 6

   In a 2- to 3-quart pan, whisk 1 1/4 cups of the sugar with cornstarch to mix.

7. 7

   Gradually whisk in kumquat juice and water, blending until smooth.

8. 8

   Cook over medium-high heat, stirring, until mixture thickens and comes to a full boil.

9. 9

   In a small bowl, beat egg yolks to blend, then whisk into yolks about 1/2 cup of the hot filling.

10. 10

    Pour yolk mixture back into pan.

11. 11

    Cook, stirring, over very low heat for 2 more minutes.

12. 12

    Remove from heat and stir in sliced kumquats and butter; let cool slightly; then pour into pastry shell.

13. 13

    Beat whites at high speed in large bowl with electric mixer until frothy.

14. 14

    Beat in vanilla.

15. 15

    Pile meringue onto filling.

16. 16

    Bake at 375 degrees F until meringue is tinged with gold, 5 to 7 minutes.

17. 17

    Let cool at least 3 or up to 12 hours.