Description
This Orange Meringue Pie features a tangy, freshly squeezed orange filling topped with a light, fluffy meringue. The pre-baked pie crust holds a smooth citrus custard brightened with lemon juice and orange zest, then finished under a golden-brown cloud of sweet meringue. Perfectly balanced with sweet and tart flavors, it’s a delightful dessert ideal for citrus lovers and impressive at any gathering.
Ingredients
Scale
Pie Crust
- 1 (9-inch) pie crust, pre-baked
Filling
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups fresh orange juice (from about 4 oranges)
- 1 tablespoon orange zest
- 1 tablespoon lemon juice
- 4 large egg yolks (reserve whites for meringue)
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Meringue
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 6 tablespoons granulated sugar
Instructions
- Preheat the oven. Preheat your oven to 350°F (175°C) to prepare for baking the meringue topping later.
- Prepare the filling base. In a saucepan, whisk together 3/4 cup sugar, cornstarch, and salt to combine the dry ingredients evenly. Gradually stir in fresh orange juice, orange zest, and lemon juice. Cook this mixture over medium heat, whisking constantly until it thickens and begins to bubble.
- Temper the egg yolks. Lightly beat the 4 egg yolks in a separate bowl. Slowly whisk in a small amount of the hot orange mixture into the yolks to temper them, preventing them from scrambling. Then gradually whisk the yolk mixture back into the saucepan.
- Finish cooking the filling. Continue cooking over medium-low heat for 2–3 minutes, stirring constantly until the filling becomes thick and glossy. Remove from heat and stir in unsalted butter and vanilla extract for richness and flavor.
- Assemble the pie. Pour the warm orange filling into the pre-baked pie crust, smoothing the surface evenly with a spatula.
- Make the meringue. In a clean mixing bowl, beat the 4 egg whites and cream of tartar on medium-high speed until soft peaks form. Gradually add the 6 tablespoons sugar one tablespoon at a time, beating continuously until stiff and glossy peaks form.
- Top the pie with meringue. Spoon or pipe the meringue over the hot orange filling, carefully sealing the meringue to the edges of the crust to prevent shrinking during baking.
- Bake and chill. Bake the assembled pie in the preheated oven for 10–12 minutes or until the meringue topping is golden brown. Let the pie cool completely at room temperature, then chill in the refrigerator for at least 2 hours before serving to allow the filling to set well.
Notes
- Use freshly squeezed orange juice and zest for the best flavor.
- Make sure the pie crust is fully pre-baked to avoid a soggy bottom.
- Tempering the egg yolks is crucial to prevent them from curdling.
- Seal the meringue edges to the crust to reduce shrinkage during baking.
- Allow chilling time for the pie to firm up for clean slices.
