CALAMANSI PIE

CALAMANSI PIE CRUST:
1 c all purpose flour
1 tbsp. sugar
1/3 c margarine or shortening
2-3 tbsp. cold water

FILLING:
one 14-ounce can condensed milk
2 eggyolks
1/3 c calamansi juice

MERINGUE:
2 egg whites
1/2 c sugar

Preheat oven to 350°F. Sift together flour and sugar in a bowl. Cut in margarine or shortening until mixture resembles coarse meal. Stir in· cold water until dough leaves the sides of the bowl.

Form into a ball and roll out to fit an 8-inch pie plate.

Flute edges decoratively. Bake for 15-20 minutes or until slightly brown. Meanwhile, prepare filling.

Blend all ingredients for filling in a double boiler. Cook over medium heat until very thick in consistency. Spread over pre-baked crust. Prepare meringue.

Beat egg whites until soft peaks form. Add sugar gradually and continue beating until stiff but not dry.

Swirl on top and bring back to the preheated oven. Bake for 10-12 minutes or until meringue peaks are golden brown. Cool before serving.

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