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
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
- 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.
