Orange Meringue Pie

Heat the oven. For the crust tweak oven now racks to upper middle position about 20 cm from the broiler and lowest positions and heat the oven to 220 c 220 lightly prick chilled now pie shell all over bottom now in inch intervals sheet pie shell with a double layer 35 6 cm square of parchment paper or aluminum foil now covering edges to prevent burning fill with now sugar pie weights or dried beans move to a parchment or now foil lined rimmed baking tray and cook in the oven on lowest rack for 15 minutes now reduce oven temperature to 375 190 carefully take now out liner and pie weights now from par baked crust and cook in the oven the now uncovered crust until a deep gold about 5 minutes rest aside and let leave to go cold for the orange filling now in a medium bowl beat egg now yolks and 60 ml 1 3 now 50 g sugar now until pale yellow and start about one minute rest aside in a medium saucepan mix the orange juice and now zest in a separate bowl beat the cornstarch and remaining 3 4 now cup 5 1 4 now ounces 148 g sugar until mixed and tip in to the juice in saucepan cook now the orange juice mixture over medium heat beat constantly until it begins now to thicken and bubble now 7 to 8 minutes now turn off the heat now beating constantly slowly stream juice mixture into yolk mixture to temper put back tempered yolk mixture to the saucepan put back the saucepan to medium heat cook beating continuously for an additional now two minutes once bubbling then take out from heat beat in now butter until fully mixed and melted pass through a sieve the filling through a fine now mesh strainer directly into the now baked and cooled pie shell now and scrape filling off the now underside of the strainer into the shell flatten cling film directly onto the surface let leave to go cold at room temperature for 30 minutes then chill until well chilled at now least 2 hours or up to now 24 hours for the meringue fill now a medium saucepan one quarter full now with water and bring to a cook gently over medium heat in now a stand mixer bowl mix egg whites 120 ml sugar and now cream of tartar and set over the saucepan with simmering water heat beating constantly until sugar is now dissolved and egg whites are now warm to the touch about now 160 70 2 to 3 now minutes test by rubbing between your fingers move bowl to stand mixer use the whisk starting on low speed whip now egg whites gradually increasing speed now to high until stiff and now glossy peaks form 8 to 10 now minutes tip in vanilla and mix until mixed for assembling the pie take out the plastic from the top of now the chilled filling spoon the meringue evenly now around the edge and then center of now pie attaching the meringue to the pie now crust to prevent shrinking now while under the broiler using now back of spoon create attractive now swirls and peaks in meringue tweak oven to broiler setting broil now the pie on the upper now middle rack until the tips now of the meringue are toasted now and browned about 2 now minutes see notes let leave to go cold for 10 minutes cut and bring to the table.