This is an appeal to the people of Florida, to rescue their famous dish from the slander that is about to follow…
While writing my way through a giant stack of vintage postcards for the thousand postcard project, I came across this wonderfully lurid recipe-card from the 1960s or 70s. The children and I decided we had to give it a try before sending it on (it ultimately went to my cousin in the UK – it was 68 of 1000).
After all, I figured, “Orange meringue pie. I like oranges, I like lemon meringue pie, this is going to be delicious!”)
Spoiler alert: it wasn’t.
Maybe it’s my fault. I’m not much of a baker. Or maybe it’s the postcard’s fault. The instructions were pretty vague and, never having tasted this pie before, I didn’t really know what flavours I was supposed to be going for.
Whoever or whatever is to blame, this pie tasted like orange-flavoured cough-syrup. Only gelatinous. And nuclear reactive in colour.
So, dear People Of Florida, how is this pie supposed to taste? What did I do wrong? And do you have a better recipe for me to try?
:: :: :: ::
ps. For anyone not from Florida who is brave enough to try this (WHYYYYY???), the ingredients are on the front of the postcard that you see pictured here. The method, printed on the back, was as follows:
Combine orange juice, sections, grated rind, sugar and cornstarch. Cook on low heat until clear. Add a little hot mixture to beaten egg yolks. Return to hot mixture and cook about 5 minutes longer. Remove from heat. Blend in lemon juice, butter or margarine. Pour into baked pie shell. Be sure filling and shell are both hot or both cold. Cover filling with meringue. Bake in 350° oven until lightly browned.
There were no instructions for the pastry or meringue, so you’ll just have to wing those bits. Tell me how you go!