orange meringue pie recipe

Written ByJenny Smyth Posted on
orange meringue pie recipe
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The Best orange meringue pie recipe

I’m so excited to share with you one of my family’s favorite dessert recipes – the classic orange meringue pie. This recipe has been a staple in our household for years, and I just can’t get enough of it. The combination of the flaky pastry crust, the creamy orange filling, and the sweet and tangy meringue topping is just perfect.

Every time I make this pie, I feel like I’m transported back to my childhood, when my mom would bake it for special occasions. And let me tell you, it’s always a crowd-pleaser. Whether you’re serving it at a dinner party or just want a delicious dessert for your family, this pie is sure to impress.

But what really sets this recipe apart is its health benefits. By using fresh oranges and making your own meringue topping from scratch, you can avoid all the artificial additives and preservatives that are found in store-bought pies. Plus, the vitamin C in the oranges will give you a boost of energy and help keep your skin looking healthy and radiant.

And as an added bonus, the meringue topping is made with egg whites and sugar, which provide a good source of protein and energy. So not only is this pie delicious, but it’s also nutritious! The best part about this recipe is how easy it is to make.

Just mix together some flour, butter, and ice-cold water to create the perfect pastry crust. Then fill it with a mixture of fresh orange juice, sugar, eggs, and spices. And finally top it off with a fluffy meringue made from egg whites and sugar.

It’s really that simple! So why not give this recipe a try? Your taste buds – and your body – will thank you.

Orange Meringue Pie

Orange Meringue Pie

4.8 from 1153 votes

A bright and tangy orange curd filling in a crisp pastry shell, topped with a fluffy meringue that is lightly browned. This pie offers a citrus twist on the classic lemon meringue, perfect for any occasion.

Prep Time30 mins
Cook Time25 mins
Resting Time0 mins
Total Time55 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3 to 4 tablespoons ice water

For the Orange Filling

1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 1/2 cups water
3/4 cup fresh orange juice
2 tablespoons fresh lemon juice
2 teaspoons orange zest
4 large egg yolks, lightly beaten
2 tablespoons unsalted butter

For the Meringue

4 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract

👨‍🍳Directions

1Preheat oven to 425°F.
2In a medium bowl, whisk together flour and salt.
3Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces.
4Add ice water one tablespoon at a time, stirring with a fork until the dough just holds together when pressed.
5Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
6On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8 inch thick.
7Gently transfer the dough to a 9-inch pie dish, pressing it into the bottom and sides.
8Trim the overhanging dough to 1/2 inch, fold it under, and crimp the edges.
9Prick the bottom and sides of the crust with a fork, line with parchment paper, and fill with pie weights or dried beans.
10Bake for 15 minutes until the edges are lightly golden, then remove the weights and parchment and bake for another 5 to 7 minutes until the bottom is dry and pale golden.
11Let the crust cool completely on a wire rack.
12In a medium saucepan, whisk together sugar, cornstarch, and salt.
13Gradually whisk in water, orange juice, and lemon juice until smooth.
14Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil, about 5 to 7 minutes.
15Boil for 1 minute, then remove from heat.
16In a small bowl, lightly beat the egg yolks.
17Gradually whisk about 1 cup of the hot orange mixture into the yolks to temper them, then pour the yolk mixture back into the saucepan.
18Return to medium heat and cook, stirring constantly, for 2 to 3 minutes until the curd is thick and bubbles appear.
19Remove from heat and stir in the orange zest and butter until melted and smooth.
20Pour the hot filling into the cooled pie crust and set aside.
21Preheat the oven to 375°F.
22In a large clean bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form, about 2 minutes.
23Gradually add sugar one tablespoon at a time while beating on high speed until stiff, glossy peaks form, about 3 to 4 minutes.
24Beat in the vanilla extract.
25Spoon the meringue over the hot orange filling, spreading it to the edges of the crust to seal.
26Use the back of a spoon to create peaks and swirls.
27Place the pie on a baking sheet and bake for 10 to 12 minutes until the meringue is golden brown and the peaks are lightly toasted.
28Cool the pie on a wire rack to room temperature, then refrigerate for at least 4 hours before serving to allow the filling to set completely.

🔧Equipment

9-inch pie dish
Rolling pin
Medium saucepan
Whisk
Electric mixer
Spatula
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 115mg🧂Sodium: 220mg🌾Total Carbs: 50g🥦Dietary Fiber: 1g🍬Sugars: 32g🥩Protein: 5g

📝Notes

For best results, use room temperature egg whites for the meringue to achieve maximum volume. Ensure the filling is hot when topping with meringue to prevent weeping. The pie can be stored in the refrigerator for up to 2 days.

Watch Video Of How Orange Meringue Pie Works

This pie is perfect for any occasion – whether you’re hosting a dinner party or just want a delicious dessert for your family.

And because it’s so easy to make ahead of time, you can prep it days in advance and store it in an airtight container in the fridge until you’re ready to serve it.

When reheating leftover pie slices after dinner tonight reheat them in oven at 350°F (180°C) for 5 minutes or microwave at high heat for 10 seconds or until heated through before serving.

❓ Frequently Asked Questions About Orange Meringue Pie

Q: What is the best type of orange to use in this recipe?

For this recipe, I recommend using Navels or Blood oranges as they have a sweet and tangy flavor that pairs perfectly with the meringue topping.

Q: Can I use frozen orange juice instead of fresh?

No, frozen orange juice will not provide the same flavor as fresh orange juice.

Q: How do I prevent the meringue from weeping?

To prevent weeping, make sure to beat the egg whites until stiff peaks form before adding in the sugar.

Q: Can I use store-bought meringue powder instead of making my own?

No, store-bought meringue powder may contain artificial additives that can affect the flavor of your pie.

Q: Can I make individual-sized pies instead of one large pie?

Yes! Simply divide the filling mixture into 8-10 ramekins or small baking dishes and top each one with a small amount of meringue topping.

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