Seville Meringue Pie with Pomegranate Recipe

Preheat the oven to 350°F (175°C).

Place the pre-made pie crust into a 9-inch pie dish and set aside.

In a medium saucepan, combine the Seville orange juice, zest, cornstarch, and granulated sugar. Whisk until well combined.

In a separate bowl, whisk the egg yolks. Gradually add the egg yolks to the saucepan, while continuously whisking, until the mixture thickens.

Remove the saucepan from heat and stir in the butter and vanilla extract until melted and fully incorporated.

Pour the mixture into the prepared pie crust and spread it evenly.

In a clean bowl, beat the egg whites using an electric mixer until stiff peaks form.

Gradually add the powdered sugar to the beaten egg whites and continue beating until the mixture is glossy.

Spoon the meringue mixture on top of the pie, making sure to cover the filling completely.

Bake the pie in the preheated oven for 15-20 minutes, or until the meringue is lightly browned.

Remove the pie from the oven and let it cool for at least 30 minutes before serving.

Garnish with fresh pomegranate seeds before serving.