Kumquat Meringue Pie

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 4 cups kumquats
• 1 1/2 cups sugar
• 6 tablespoons cornstarch
• 1 1/2 cups water
• 4 large eggs, separated
• 3 tablespoons butter
• 1 single crust pie crust
• 3/4 teaspoon vanilla

Recipe

• 1 thinly slice 6 kumquats and set aside.
• 2 with the rest of the kumquats you need to slice them in half and squeeze out the juice.
• 3 your going to need 1/2 cup juice.
• 4 strain.
• 5 in a 3 quart pan whisk together 1&1/4 cup sugar and cornstarch.
• 6 slowly whisk in the kumquat juice and water, blending to smooth.
• 7 cook over medium high heat stirring constantly until mixture thickens and comes to a full boil.
• 8 whisk yolks and slowly pour in 1/4 cup of the hot mixture, then whisk this into the hot mixture on the stove.
• 9 remove from heat and stir in sliced fruit and butter.
• 10 cool for 5 minutes then pour into pie plate lined with pastry.
• 11 beat whites until frothy.
• 12 gradually add remaining sugar and beat until stiff, glossy peaks hold their shape.
• 13 beat in vanilla.
• 14 pile the meringue on top of the filling, pushing it around to cover.
• 15 make decorative swirls or peaks and bake in a preheted 375 degree oven for about 7 minutes-you want the meringue golden brown.
• 16 let cool for at least 3 hours-overnight in the fridge is best.