Since Blood Oranges and Meyer Lemons are in season now in Northern California, we decided to use them rather than the more prosaic cultivars available. As you can see, the pie is outstandingly beautiful. And if you can obtain these fruits, and choose to make this pie, you will have a truly delicious dessert. —Tom and Anita Morgan
prepared graham cracker crust
1 1/2 cups
light cream cheese @ room temperature
eggs @ room temperature
juice of Meyer lemon (I used ½ juicy lemon)
In a 3 ½ quart Dutch oven, add the sugar and water. Next grate the zest from 2 blood oranges then slice the oranges very thin (about 1/8”) and add these to the pot. Simmer for 40 minutes.
Remove the slices of orange and carefully lay them flat on a cookie sheet and continue to reduce the liquid for another 20 minutes. Remove from heat and let cool. (I put it in the refrigerator for about 15 minutes.) The juice should be the consistency of syrup.
Preheat oven to 375 degrees.
To prepare the filling, using an electric mixer, beat the cream cheese, vanilla and salt until smooth. In a separate bowl, whisk the eggs, cornstarch and lemon juice. Next add the orange juice mixture.
Add this to the cream cheese mixture and beat until thoroughly mixed.
Pour the filling into the graham cracker crust and loosely lay a foil sheet over the pie. Bake for 30 minutes, remove foil and bake another 25 minutes or until done.
When pie has cooled place the orange slices on top. Serve cooled or at room temperature.