For Crust:

1. Place and press defrosted, but chilled, unbaked Pie Crust into a 9 inch tarte pan.
2. Cut a piece of aluminum foil into an 8 inch square and butter one side. Place buttered side down into pie shell.
3. Cover top of foil with a handful of beans or rice to weigh down crust.
4. Bake crust for 20 minutes on 350° F. Carefully remove foil with beans from pan.
5. Prick with a fork to remove air. Bake for 20 additional minutes.
6. Meanwhile, combine orange zest and juice in a medium saucepan. Add sugar, eggs, butter and salt.
7. Heat over medium heat and whisk constantly. Bring to a gentle boil and stir until thick, approximately 10 minutes. Remove from heat and add fresh mint leaves.
8. Cool slightly.
9. Pour curd mixture into pie shell and let set while preparing meringue.

For Meringue:

1. Combine Eggland’s Best egg whites, cream of tartar and salt in a large, cleaned and dry mixer bowl.
2. With an electric mixer, stir on low speed until foamy. Increase mixer speed to high and gradually add sugar a little at a time, making sure each addition is well blended before adding more (about 20 seconds between each addition).
3. Beat egg white mixture until thick and shiny. (Mixture should form stiff peaks that don’t fall off a spoon when turned upside down. Gently stir in vanilla and peppermint extracts.
4. Scoop dollops of meringue onto the set mint orange curd and place into a 350° F oven.
5. Bake until peaks turn golden brown (approximately 10 minutes).
6. Allow to cool completely.
7. Chill for 30 minutes.

Recipe Notes: Pie crust should be chilled before shaping into tarte pan.