If you are searching for a dessert that perfectly balances tangy citrus with sweet, fluffy meringue, this Orange Meringue Pie Recipe is a total winner. Imagine a crisp, golden crust cradling a luscious, bright orange filling bursting with fresh juice and zest, all topped with billowy clouds of toasted meringue. This pie isn’t just a treat; it’s a celebration of texture and flavor that feels both refreshing and indulgent, making it a spectacular centerpiece for any gathering or a special family dessert.
Ingredients You’ll Need
Whipping up this Orange Meringue Pie Recipe is surprisingly straightforward thanks to a handful of essential ingredients. Each one plays a vital role, from delivering vibrant citrus flavor to achieving that perfectly silky filling and a beautifully toasted meringue crown.
- 1 (9-inch) pie crust, pre-baked: Provides a firm and flaky base that holds the filling perfectly.
- 3/4 cup granulated sugar: Sweetens the filling while balancing the orange’s natural tartness.
- 1/4 cup cornstarch: Thickens the filling to a smooth, spoonable texture.
- 1/4 teaspoon salt: Enhances all the flavors without overpowering.
- 1 1/2 cups fresh orange juice: The star ingredient delivering bright, fresh citrus notes.
- 1 tablespoon orange zest: Adds an intense burst of orange aroma and taste.
- 1 tablespoon lemon juice: Introduces a subtle tang to balance sweetness.
- 4 large egg yolks: Essential for richness and smooth custard consistency.
- 2 tablespoons unsalted butter: Enriches the filling with creamy silkiness.
- 1 teaspoon vanilla extract: Provides a warm undertone that enhances citrus flavors.
- 4 large egg whites: Whipped to form the light and airy meringue topping.
- 1/4 teaspoon cream of tartar: Stabilizes the egg whites so your meringue stays fluffy and glossy.
- 6 tablespoons granulated sugar (for meringue): Sweeps the meringue to perfect stiff peaks and sweet flavor.
How to Make Orange Meringue Pie Recipe
Step 1: Preheat and Prepare the Filling
Start by preheating your oven to 350°F (175°C). In a saucepan, whisk together sugar, cornstarch, and salt until combined. Gradually add fresh orange juice, orange zest, and lemon juice while stirring constantly. Cooking over medium heat, whisk the mixture continuously until it thickens and bubbles — you’ll see it transform into a smooth, bright custard base that sets the stage for your pie.
Step 2: Temper the Egg Yolks
Lightly beat the egg yolks in a separate bowl. To avoid scrambling them, slowly add a small amount of the hot orange mixture into the yolks while whisking vigorously—this is called tempering. Once tempered, whisk the yolk mixture back into the saucepan to combine everything. Keep cooking gently for a couple more minutes until the filling thickens and shines with a glossy finish.
Step 3: Enrich and Pour the Filling
Take the saucepan off the heat and stir in the unsalted butter and vanilla extract until everything melts together beautifully. Pour this radiant orange custard into your pre-baked pie crust, leveling it out with a spatula to create a smooth surface ready for the meringue topping.
Step 4: Whip the Meringue to Perfection
In a meticulously clean bowl, beat the egg whites along with cream of tartar using an electric mixer on medium-high speed until soft peaks form. Gradually add the sugar one tablespoon at a time, and keep beating until you achieve stiff, glossy peaks that hold their shape wonderfully—this luxurious meringue will crown your pie with elegance.
Step 5: Top and Bake
Generously spoon or pipe the meringue over the hot orange filling, taking care to seal the edges well to prevent shrinkage during baking. Slide the pie into the oven and bake for 10 to 12 minutes, or until the meringue turns a beautiful golden brown. Then, let your masterpiece cool completely at room temperature before chilling for at least two hours to let all those flavors meld together perfectly.
How to Serve Orange Meringue Pie Recipe
Garnishes
A simple dusting of finely grated orange zest or a sprinkling of toasted coconut flakes adds an extra layer of texture and citrusy fragrance that complements the pie beautifully. Fresh mint leaves can also add a refreshing pop of green and a subtle flavor twist.
Side Dishes
This pie shines best on its own as a citrus-forward dessert, but pairing it with a light dollop of freshly whipped cream or a scoop of vanilla bean ice cream can elevate the experience, balancing the tartness with creamy sweetness. A cup of strong black coffee or a lightly brewed herbal tea also pairs remarkably well alongside this dessert.
Creative Ways to Present
For a fun twist, try serving individual portions in mini tart shells topped with piped meringue. You can also use edible flowers or thin orange slices placed artfully on the meringue to impress your guests visually and flavor-wise. The vibrant orange and golden meringue colors make for a naturally stunning presentation.
Make Ahead and Storage
Storing Leftovers
Cover your Orange Meringue Pie Recipe loosely with plastic wrap or foil and keep it refrigerated. It’s best enjoyed within two days, as the meringue’s texture will start to soften over time.
Freezing
Because meringue can lose some of its airy texture when frozen, it’s not recommended to freeze this pie. If you want to make components ahead, freeze the pie crust and orange filling separately, then assemble and bake fresh when ready to serve.
Reheating
If you need to warm up a slice, use a low oven temperature to gently heat the filling without melting the meringue. Microwaving is discouraged since it can deflate the meringue and alter the pie’s texture.
FAQs
Can I use store-bought orange juice for this recipe?
While fresh orange juice is preferred for the best flavor and brightness, high-quality store-bought juice can be used in a pinch. Just make sure it’s 100% pure orange juice without added sugars.
Why is cream of tartar added to the meringue?
Cream of tartar helps stabilize the egg whites, allowing them to whip up into stiff peaks and keeps the meringue from collapsing or weeping after baking.
Can I make this pie gluten-free?
Absolutely! Simply use a gluten-free pre-baked pie crust, and the rest of the ingredients should naturally be gluten-free.
How can I prevent the meringue from shrinking away from the crust edges?
When applying the meringue, make sure to press it firmly onto the edges of the crust, creating a seal. This helps prevent the meringue from pulling away during baking.
What’s the best way to zest an orange?
Use a microplane or fine grater to zest only the colored outer layer of the orange skin. Avoid the white pith underneath, which can be bitter.
Final Thoughts
There’s something truly magical about biting into a slice of this Orange Meringue Pie Recipe. The zesty orange filling combined with the airy, golden-tipped meringue topping creates a dessert that feels both light and luxurious. Whether it’s a casual family dinner or a special holiday celebration, this pie will bring smiles and compliments all around. Give it a try—you won’t regret bringing this bright, sunny flavor to your table!
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Orange Meringue Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Orange Meringue Pie features a tangy and luscious fresh orange filling topped with a fluffy, golden-brown meringue. The pre-baked pie crust provides a crisp base that perfectly complements the vibrant citrus custard and airy meringue, making it a delightful dessert for any occasion.
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
- 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 Mixture: In a saucepan, whisk together 3/4 cup 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 starts to bubble.
- Temper the Egg Yolks: Lightly beat the egg yolks in a separate bowl. To prevent curdling, slowly whisk in a small amount of the hot orange mixture into the egg yolks, then gradually whisk the tempered yolks back into the saucepan.
- Cook Filling Until Thickened: Continue cooking the mixture over medium-low heat for 2–3 minutes, stirring constantly, until it becomes thick and glossy. Remove from heat and stir in butter and vanilla extract for richness and flavor.
- Fill the Pie Crust: Pour the hot orange filling into the pre-baked pie crust and smooth the surface evenly.
- Make the Meringue: In a clean bowl, beat the egg whites and cream of tartar on medium-high speed with an electric mixer until soft peaks form. Gradually add 6 tablespoons sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
- Top with Meringue: Spoon or pipe the meringue over the hot orange filling. Be sure to seal the meringue to the edges of the pie crust to prevent shrinking during baking.
- Bake the Meringue: Bake in the preheated oven for 10–12 minutes or until the meringue is beautifully golden brown on top.
- Cool and Chill: Let the pie cool completely at room temperature, then chill it in the refrigerator for at least 2 hours before serving to allow the filling to set fully.
Notes
- Ensure the egg yolks are tempered properly to avoid scrambling when adding to the hot filling mixture.
- Seal the meringue edges well onto the crust to prevent shrinking and gaps.
- Use fresh orange juice and zest for the best flavor and brightness.
- Serve chilled for optimal texture and taste.
- Leftover pie can be refrigerated for up to 2 days.
