If you’re craving a dessert that bursts with bright, zesty flavor wrapped in a cloud of sweet, fluffy meringue, this Orange Meringue Pie Recipe is going to become your new favorite. Imagine the perfect harmony of tangy fresh orange filling nestled in a crisp pre-baked crust, topped with a golden, toasted meringue crown. Every bite delivers a refreshing citrus kick balanced with silky texture and just the right amount of sweetness. It’s a show-stopping pie that’s surprisingly easy to make and endlessly delightful to share with friends and family.
Ingredients You’ll Need
To create this enchanting Orange Meringue Pie Recipe, you only need a handful of straightforward ingredients that each bring something special to the table. From the bright acidity of fresh orange juice to the fluffy perfection created by whipped egg whites, every component matters.
- 9-inch pie crust: A pre-baked crust provides the sturdy base and buttery flavor that holds everything together perfectly.
- Granulated sugar: Needed in two portions—for the filling’s sweetness and to stabilize the meringue’s peaks.
- Cornstarch: Works as the thickening agent to give the orange filling its luscious, pudding-like consistency.
- Salt: Just a pinch enhances and balances the citrus flavors.
- Fresh orange juice: The heart of the pie, delivering vibrant citrus flavor straight from about 4 oranges.
- Orange zest: Adds an extra aromatic punch to brighten every bite.
- Lemon juice: Provides just enough tang to round out the citrus notes without overpowering.
- Egg yolks: Give the filling richness and help set the custard base.
- Unsalted butter: Adds silky smoothness and richness once melted into the filling.
- Vanilla extract: Enhances the overall flavor with a touch of warmth and depth.
- Egg whites: Whipped to a glossy finish, they form the light and airy meringue topping.
- Cream of tartar: Stabilizes the egg whites for perfectly stiff meringue peaks.
How to Make Orange Meringue Pie Recipe
Step 1: Preheat and Prepare
Set your oven to 350°F (175°C) to get it nice and hot, ready for baking the meringue topping later. Having the oven preheated means you can go straight from meringue prep to baking without losing time or texture.
Step 2: Cook the Orange Filling
Whisk together sugar, cornstarch, and salt in a saucepan, then gradually stir in the fresh orange juice, orange zest, and lemon juice. Cooking this mixture over medium heat with constant whisking is key—it thickens beautifully and bubbles up as it transforms into a vibrant custard packed with citrus flavor.
Step 3: Temper the Egg Yolks
Beat the egg yolks lightly in a separate bowl. To avoid scrambling the yolks, slowly whisk a small amount of the hot orange mixture into the yolks first. Then, gradually add this yolk mixture back into the saucepan. This step ensures a smooth, creamy filling without any lumps.
Step 4: Finish the Filling
Continue to cook over medium-low heat for another 2 to 3 minutes, stirring constantly until the filling becomes thick and glossy. Remove from heat and stir in butter and vanilla extract. These finishing touches add a luxurious, silky richness and an inviting aroma.
Step 5: Fill the Pie Crust
Pour the luscious orange filling into your pre-baked pie crust, gently smoothing the top with a spatula. This sets the stage for the crowning meringue layer, so take your time to get it evenly spread.
Step 6: Prepare the Meringue
Using a clean bowl and an electric mixer, beat the egg whites with cream of tartar on medium-high speed until they hold soft peaks. Then add sugar gradually, one tablespoon at a time, beating until the meringue is thick, glossy, and forms stiff peaks. This glossy meringue is the lovely fluffy topping that makes this pie so irresistible.
Step 7: Top and Seal
Spoon or pipe the meringue onto the warm orange filling. Be sure to spread it all the way to the edges of the crust to seal in the filling and prevent the meringue from shrinking during baking. This sealing step is what creates that picture-perfect golden dome.
Step 8: Bake Until Golden
Bake the pie for 10 to 12 minutes until the meringue turns a beautiful golden brown. After baking, let the pie cool completely at room temperature before chilling it in the fridge for at least 2 hours. This resting time lets all the flavors meld and the filling set perfectly.
How to Serve Orange Meringue Pie Recipe
Garnishes
To dress up your Orange Meringue Pie Recipe for guests, garnish with a sprinkle of fresh orange zest or thinly sliced candied orange peel. A few fresh mint leaves on the side add a refreshing pop of color and aroma, making every slice a feast for the eyes as well as the palate.
Side Dishes
This pie pairs beautifully with light side options. A dollop of lightly whipped cream or a scoop of vanilla bean ice cream perfectly complements the bright tang of the orange filling. For a brunch or lighter dessert table, fresh berries or a simple fruit salad balance the richness of the meringue.
Creative Ways to Present
Try serving individual portions in clear glass dishes for a layered view of crust, filling, and meringue. Or pipe the meringue with a star tip for elegant peaks that hold their shape. For a fun twist, add a dusting of cinnamon or nutmeg over the top for a hint of warm spice against the citrus zing.
Make Ahead and Storage
Storing Leftovers
After slicing, cover leftover pie tightly with plastic wrap or aluminum foil and store it in the refrigerator. The chilled pie will keep well for up to 3 days, maintaining the bright orange flavor and the meringue’s light texture, so you can indulge later.
Freezing
Freezing this pie isn’t recommended due to the delicate texture of the meringue, which can become chewy or watery upon thawing. For best results, enjoy your Orange Meringue Pie Recipe fresh or store refrigerated as suggested.
Reheating
Since this pie is best served chilled, reheating is not necessary. If you prefer it slightly warmer, allow it to sit at room temperature for about 20 minutes before serving to soften the filling without melting the meringue.
FAQs
Can I use bottled orange juice instead of fresh?
While fresh orange juice provides the brightest, most vibrant flavor, you can use high-quality bottled juice if fresh isn’t available. Just avoid those with added preservatives or sugar for the best taste.
What if my meringue doesn’t form stiff peaks?
Make sure your mixing bowl and beaters are completely clean and free of grease, as fat prevents egg whites from whipping properly. Also, adding cream of tartar helps stabilize the egg whites for stiff, glossy peaks.
How do I prevent the meringue from weeping or shrinking?
Sealing the meringue edges against the crust helps trap moisture and prevents shrinking. Avoid under- or over-baking; aim for a golden brown meringue, and chilling the pie overnight also helps reduce weeping.
Can I make the pie gluten-free?
Absolutely! Use a gluten-free pie crust in place of the regular one, and the rest of the recipe stays the same. This way, everyone can enjoy the deliciousness of this Orange Meringue Pie Recipe.
Is it okay to use leftover egg yolks and whites for other recipes?
Definitely! Saved egg yolks can be used to make custards or rich sauces, while egg whites are perfect for meringues, angel food cakes, or even added to omelets for extra fluff.
Final Thoughts
This Orange Meringue Pie Recipe truly captures the magic of citrus with a luxurious, fluffy topping that feels both nostalgic and fresh. It’s the kind of dessert you’ll be excited to make again and again, whether for special occasions or whenever a sweet, sunny delight is calling your name. Trust me, once you try this pie, it’ll become a beloved classic in your dessert rotation!
Print
Orange Meringue Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes plus 2 hours chilling
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This vibrant Orange Meringue Pie combines a tangy, citrusy orange filling with a light and fluffy meringue topping. The pre-baked pie crust provides a crisp base, while the fresh orange juice and zest give the pie a refreshing burst of flavor. Topped with golden-baked meringue, this dessert is perfect for any occasion and offers a beautiful balance of sweet and tart.
Ingredients
Pie Crust
- 1 (9-inch) pie crust, pre-baked
Orange 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 Topping
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 6 tablespoons granulated sugar (for meringue)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the meringue topping later.
- Prepare the orange filling base: In a saucepan, whisk together 3/4 cup granulated sugar, cornstarch, and salt. Gradually stir in fresh orange juice, orange zest, and lemon juice. Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble, indicating it has started to set.
- Temper the egg yolks: In a separate bowl, lightly beat the 4 large egg yolks. Slowly whisk in a small amount of the hot orange mixture into the yolks to temper them, then gradually whisk the tempered yolks back into the saucepan with the rest of the orange mixture to avoid curdling.
- Cook to thicken filling: Continue cooking over medium-low heat for another 2–3 minutes, stirring constantly to prevent lumps, until the mixture becomes thick and glossy. Remove the saucepan from heat and stir in the unsalted butter and vanilla extract until melted and combined.
- Fill the pie crust: Pour the hot orange filling into the pre-baked pie crust, smoothing the top evenly.
- Make the meringue: In a clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium-high speed until soft peaks form. Gradually add the 6 tablespoons of granulated sugar one tablespoon at a time, continuing to beat until stiff, glossy peaks develop.
- Top with meringue: Spoon or pipe the meringue over the hot orange filling, making sure to seal the meringue to the edges of the crust to prevent shrinking during baking.
- Bake the pie: Bake in the preheated oven for 10–12 minutes, or until the meringue is golden brown and slightly crisp on top.
- Cool and chill: Allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours before serving to let the filling set fully.
Notes
- Ensure the pie crust is pre-baked to avoid a soggy bottom.
- Temper the egg yolks carefully to prevent them from scrambling in the hot filling.
- Make sure the egg whites are beaten in a clean, dry bowl free from any fat for a stable meringue.
- Sealing the meringue to the crust edges helps prevent shrinking during baking.
- Chilling the pie after baking helps the filling to firm up for clean serving slices.
