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
Scale
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.
