Name: Orange Meringue Pie Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: American
Ingredients: 1 pre-baked 9-inch pie crust; 1 cup granulated sugar; 1/4 cup cornstarch; 1/4 teaspoon salt; 1 1/2 cups fresh orange juice; 1/4 cup lemon juice; 2 teaspoons orange zest; 4 large egg yolks (reserve whites for meringue); 2 tablespoons unsalted butter; 4 large egg whites; 1/4 teaspoon cream of tartar; 1/2 cup granulated sugar (for meringue)

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If you’re searching for a dessert that simply bursts with sunshine in every bite, look no further than Orange Meringue Pie. Imagine a velvety citrus custard nestled inside a perfectly flaky crust, all crowned by soft, marshmallow clouds of golden meringue. The vibrant flavors of fresh orange juice and zest make each forkful feel like a mini getaway, while the sweet, lofty topping adds a nostalgic comfort that’s impossible to resist. This citrus twist on the classic lemon meringue is sure to become a showstopper at any gathering or a delicious way to treat yourself midweek.

Orange Meringue Pie Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Orange Meringue Pie lies in its surprisingly simple list of ingredients. Each one plays a starring role in bringing out the dessert’s bright, zesty filling and ethereal topping. Don’t skip any – every component from juicy oranges to just the right amount of sugar makes this pie the citrus dream it is.

Pre-baked 9-inch pie crust: Use your favorite homemade or store-bought for a sturdy, buttery base that won’t get soggy beneath the lush filling.
1 cup granulated sugar: Balances the tartness from the citrus and brings everything together in glorious harmony.
1/4 cup cornstarch: This is your secret thickener for a smooth, sliceable filling.
1/4 teaspoon salt: Just a pinch lifts and intensifies the other flavors.
1 1/2 cups fresh orange juice: Absolutely go for freshly squeezed oranges for that pure, sunshiny flavor!
1/4 cup lemon juice: Adds a welcome tang and helps balance the sweetness of the orange.
2 teaspoons orange zest: Zest brings a fragrant, citrusy punch—don’t leave this out!
4 large egg yolks (reserve whites for meringue): These give the filling its rich, silky texture.
2 tablespoons unsalted butter: Butter melts into the filling for a luxurious mouthfeel.
4 large egg whites: The foundation for your lofty meringue topping—be sure no yolk sneaks in!
1/4 teaspoon cream of tartar: Helps stabilize the meringue for those picture-perfect peaks.
1/2 cup granulated sugar (for meringue): Sweetens and structures the meringue, yielding a crisp exterior and tender heart.

How to Make Orange Meringue Pie

Step 1: Prepare Your Workstation

Start by preheating your oven to 350°F (175°C) and making sure your pie crust is blind baked and ready to fill. It pays to set out all your ingredients and equipment—think of it like prepping for a cozy baking adventure!

Step 2: Whisk Together the Dry Ingredients

In a medium saucepan, whisk your sugar, cornstarch, and salt. Mixing these before adding liquids ensures the cornstarch dissolves evenly and your filling turns out glossy and lump-free.

Step 3: Add Juices and Thicken

Slowly add the fresh orange and lemon juices to the saucepan. Give everything a slow, steady whisk to keep it smooth. Over medium heat, stir constantly. The mixture will magically go from thin and opaque to thick, shiny, and beautiful as it starts to bubble.

Step 4: Temper the Egg Yolks

Separately whisk your egg yolks. To prevent scrambling, carefully whisk in a bit of the hot citrus mixture, then pour the yolk blend back into your saucepan. Take your time here—this step gives your Orange Meringue Pie its velvety filling.

Step 5: Finish the Filling

Cook the combined mixture for two more minutes, stirring constantly until it’s rich and thick. Remove from heat, stir in the orange zest and butter, and watch as it becomes silky smooth and deeply aromatic.

Step 6: Assemble the Pie

Pour the hot orange filling into your pre-baked crust. The warmth will help the meringue cling, preventing it from sliding or separating later. Now, let’s create a cloud!

Step 7: Whip Up the Meringue

In a sparkling-clean bowl, whip the egg whites and cream of tartar on medium speed until you see soft peaks. Then, gradually add sugar one tablespoon at a time, beating until stiff, shiny peaks form. Don’t rush this step for best volume!

Step 8: Top and Bake the Orange Meringue Pie

Spread the meringue over the hot filling, pushing it to the edges to seal the pie. Pop your creation into the oven for 12–15 minutes, until the top is a mesmerizing golden brown.

Step 9: Chill and Slice

Let the pie cool at room temperature for about an hour, then transfer to the fridge for at least four hours. This firming stage is essential for neat slices and the dreamiest pie texture.

How to Serve Orange Meringue Pie

Garnishes

Go all out and decorate your Orange Meringue Pie with thin orange slices, sprigs of mint, or a dusting of extra orange zest. A few delicate candied orange peels will look absolutely stunning and hint at the citrus flavor within.

Side Dishes

As a bright, showy dessert, this pie pairs beautifully with simple sides. Serve alongside a cup of earl grey tea, or complement each slice with a handful of fresh berries, a scoop of vanilla bean ice cream, or a dollop of softly whipped cream for a more decadent touch.

Creative Ways to Present

For gatherings, consider slicing the pie in advance and serving each piece with a swirl of meringue piped separately for extra flair. Mini individual tarts or parfait layers in glasses using crushed pie crust, layered orange filling, and meringue are fun reinterpretations that put an exciting spin on the classic Orange Meringue Pie.

Make Ahead and Storage

Storing Leftovers

After your Orange Meringue Pie has cooled and set, cover it loosely with plastic wrap and keep it in the refrigerator. It tastes best within two days, but the meringue stays surprisingly fluffy for a sweet leftover treat the next day.

Freezing

While pies with meringue toppings don’t freeze perfectly (the meringue can weep or become chewy after thawing), you can freeze the citrus filling alone, then prepare the meringue fresh and assemble the day you want to serve. This way, you have the flavor and texture just right.

Reheating

If you want to bring that just-baked warmth back to chilled slices, let your Orange Meringue Pie sit at room temperature for 15–20 minutes. Avoid microwaving, as this can ruin the meringue’s texture. Instead, a quick few minutes in a 325°F oven can freshen up the pie without melting the meringue.

FAQs

Why does my meringue sometimes weep or shrink from the crust?

This common issue happens if the meringue isn’t spread over the hot filling right away or if it doesn’t reach the crust’s edge. Always spread your topping while the filling is hot and seal the meringue all the way to the crust for best results.

What’s the secret to getting stiff, glossy meringue every time?

Start with a bowl and beaters completely free from oil or egg yolk, and add your sugar very gradually. The cream of tartar is also essential—it acts as a stabilizer to keep those gorgeous peaks high.

Can I use store-bought orange juice?

You can in a pinch, but fresh orange juice makes a tremendous difference in both flavor and fragrance. The brightness of freshly squeezed citrus elevates this Orange Meringue Pie to something truly special.

How do I make sure my pie crust stays crisp?

Baking the crust until fully golden before adding the filling is crucial. You can also brush the cooled crust with a thin layer of beaten egg white and bake briefly to form a moisture barrier before adding the filling.

Is it possible to make mini versions of this pie?

Definitely! Making mini Orange Meringue Pies in muffin tins or tart pans is a fun twist that’s great for parties or gifting. Just watch the baking time, as smaller pies will cook more quickly.

Final Thoughts

If you adore citrusy desserts and crave something a little different, Orange Meringue Pie is guaranteed to win your heart and brighten your table. Whether you bake it for a special celebration or simply to savor the flavors of sunshine any day, don’t be surprised when it becomes your new go-to treat. You absolutely deserve a slice!

Orange Meringue Pie Recipe

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4.5 from 7 reviews

Author: admin
Total Time: 40 minutes (plus chilling)
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This Orange Meringue Pie is a delightful citrus dessert with a fluffy meringue topping that complements the sweet and tangy orange filling. Perfect for any occasion, this homemade fruit pie is sure to impress your guests.

Ingredients

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For the Filling:

1 pre-baked 9-inch pie crust
1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 1/2 cups fresh orange juice
1/4 cup lemon juice
2 teaspoons orange zest
4 large egg yolks (reserve whites for meringue)
2 tablespoons unsalted butter

For the Meringue:

4 large egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated sugar (for meringue)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C).
Prepare Filling: In a saucepan, combine sugar, cornstarch, and salt. Whisk in orange juice and lemon juice. Cook until thickened. Temper egg yolks and add to the mixture. Cook until thick. Remove from heat, stir in orange zest and butter. Pour into pie crust.
Make Meringue: In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form. Spread over filling.
Bake: Bake for 12–15 minutes until meringue is golden brown.
Cool and Serve: Cool at room temperature for 1 hour, then refrigerate for at least 4 hours before serving.