If you are searching for a dessert that perfectly balances tangy citrus brightness with fluffy, sweet clouds of meringue, look no further than this delightful Orange Meringue Pie Recipe. This classic treat brings together a crisp pre-baked crust, luscious homemade orange filling bursting with fresh juice and zest, and a golden toasted meringue topping that will have everyone asking for seconds. Whether it’s for a special occasion or an everyday indulgence, this Orange Meringue Pie Recipe is a sure way to brighten any dessert table with its vibrant flavor and irresistible texture.
Ingredients You’ll Need
Each component of this Orange Meringue Pie Recipe uses simple kitchen staples, but together they create a dessert full of depth, texture, and lively flavor. From the buttery crust to the tangy filling and airy meringue, every ingredient plays an essential role.
- Pre-baked 9-inch pie crust: Provides a crunchy, buttery base that holds all the filling beautifully.
- Granulated sugar (¾ cup and ½ cup): Sweetens both the filling and meringue for the perfect balance to citrus tartness.
- Cornstarch (¼ cup): Thickens the orange filling to a silky smooth consistency that sets well.
- Salt (¼ teaspoon): Enhances the flavors by balancing sweetness and brightening citrus notes.
- Fresh orange juice (1 ¼ cups): The star ingredient, delivering vibrant, natural citrus flavor to the filling.
- Lemon juice (¼ cup): Adds zing to complement the oranges and intensifies the fresh taste.
- Orange zest (1 tablespoon): Gives a concentrated burst of citrus aroma and flavor.
- Egg yolks (4 large): Create richness and thickness in the filling while helping it set perfectly.
- Unsalted butter (2 tablespoons): Adds smoothness and a luscious finish to the filling.
- Egg whites (4 large): Whipped into meringue to crown the pie with fluffy, golden peaks.
- Cream of tartar (½ teaspoon): Stabilizes and strengthens the meringue for a glossy, stiff finish.
- Vanilla extract (½ teaspoon): Adds a subtle sweetness to the meringue, enhancing the overall dessert complexity.
How to Make Orange Meringue Pie Recipe
Step 1: Prepare the Orange Filling
Start by whisking together sugar, cornstarch, and salt in a medium saucepan to ensure even thickening. Gradually mix in fresh orange juice, lemon juice, and orange zest to create a fragrant citrus blend. Cook this mixture over medium heat while whisking constantly until it thickens and boils gently, about 5 to 7 minutes. Meanwhile, lightly beat the egg yolks in a separate bowl, then slowly temper them by whisking in half a cup of the hot citrus mixture. Return the tempered yolks to the saucepan and cook for a few more minutes until the filling is luxuriously thick. Remove from heat, stir in butter for creaminess, and pour the filling directly into your pre-baked crust, setting the stage for that iconic combination of sweet and tangy.
Step 2: Whip the Meringue Topping
For that perfect cloud-like topping, start with clean, dry equipment and beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar one tablespoon at a time while beating continuously until the meringue develops glossy, stiff peaks that hold their shape. A splash of vanilla extract finishes off the meringue with an inviting aroma. This step is critical for the signature texture and visual appeal of your Orange Meringue Pie Recipe.
Step 3: Assemble and Bake
Gently spread your meringue over the hot orange filling, making sure to seal the edges to the crust to prevent shrinkage while baking. Use a spatula or the back of a spoon to create decorative peaks and swirls that will toast beautifully. Bake the pie in a preheated 350°F oven for 12 to 15 minutes until the meringue turns golden brown, giving a hint of caramelized sweetness alongside the citrus. Allow the pie to cool at room temperature for an hour to set, then refrigerate for at least four hours for the best sliceable consistency.
How to Serve Orange Meringue Pie Recipe
Garnishes
To make your Orange Meringue Pie Recipe truly shine on the table, consider a light sprinkle of extra orange zest or thin candied orange slices for a burst of color and a complementary chewy texture. Fresh mint leaves can add a refreshing green contrast that pairs beautifully with the citrus notes. If you want to add a little crunch, finely chopped toasted almonds or pistachios scatter nicely over the edges without overwhelming the delicate flavors.
Side Dishes
This pie stands on its own beautifully but pairs wonderfully with a few simple sides. A scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream enhances richness without competing with the tartness. For a fresh accompaniment, sliced strawberries or a mixed berry compote offer a vibrant counterpoint and additional fruity notes that complement the orange perfectly.
Creative Ways to Present
If you’re looking to impress your guests, serve the Orange Meringue Pie Recipe in individual mini tart shells for personalized treats. Another fun idea is to layer the filling, crust, and meringue in clear glass jars for a pie parfait that lets everyone admire those beautiful layers. You can even pipe the meringue into decorative patterns before baking for an artistic touch that turns this classic dessert into an edible masterpiece.
Make Ahead and Storage
Storing Leftovers
Your Orange Meringue Pie Recipe will keep well covered in the refrigerator for 1 to 2 days. Due to the delicate nature of the meringue and citrus filling, it’s best enjoyed fresh to maintain the contrast between the crisp crust, silky filling, and fluffy topping.
Freezing
Freezing this pie is not recommended because the meringue tends to weep and become rubbery once thawed, and the texture of the citrus filling can also be compromised. For best results, enjoy the pie within a couple of days after baking.
Reheating
If you prefer your pie slightly warm, briefly reheat individual slices in a low oven (about 275°F) for 5 to 7 minutes, but be cautious not to overheat as the meringue can brown too much or become overly soft. Most people love this Orange Meringue Pie Recipe best served chilled or at room temperature.
FAQs
Can I use store-bought orange juice for this pie?
While it’s possible, freshly squeezed orange juice is strongly recommended to achieve the vibrant and natural citrus flavor that makes this Orange Meringue Pie Recipe so special. Store-bought juice often lacks the bright, fresh taste and can be overly sweetened or diluted.
How do I prevent the meringue from weeping?
Ensuring the meringue seals tightly to the crust edges helps prevent weeping or shrinking. Also, avoid under- or over-beating the egg whites and bake the meringue immediately after spreading it onto the hot filling to lock in moisture.
What can I do if I don’t have cream of tartar?
If you don’t have cream of tartar, a small amount of lemon juice or white vinegar can act as a substitute to stabilize the egg whites for your meringue. About ¼ teaspoon lemon juice works well per egg white.
Is it possible to make this pie gluten-free?
Absolutely! Just substitute the pie crust with a gluten-free version, either homemade or store-bought. The filling and meringue themselves contain no gluten, making this an easy swap for those with dietary restrictions.
Can I prepare parts of this pie in advance?
You can prepare the orange filling a day ahead and refrigerate it covered, then make the meringue and assemble the pie right before baking. This helps cut down on last-minute kitchen rush and ensures the freshest meringue topping.
Final Thoughts
I can’t recommend this Orange Meringue Pie Recipe enough for anyone who loves a burst of fresh citrus balanced by sweet, airy meringue. It’s a show-stopping dessert that manages to be both elegant and comforting, perfect for all your celebrations or simply a delightful treat to brighten your day. So grab those oranges, pre-bake that crust, and dive into this pie that’s sure to become a cherished favorite in your dessert repertoire!
Print
Orange Meringue Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes (plus chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A light and tangy Orange Meringue Pie featuring a crisp pre-baked crust filled with a creamy, zesty orange filling topped with fluffy, golden-brown meringue. Perfectly balanced citrus flavors combined with sweet, airy meringue make this classic American dessert ideal for spring and summer gatherings.
Ingredients
For the crust:
- 1 (9-inch) pre-baked pie crust (homemade or store-bought)
For the orange filling:
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 1 ¼ cups fresh orange juice (about 3–4 oranges)
- ¼ cup lemon juice
- 1 tablespoon orange zest
- 4 large egg yolks
- 2 tablespoons unsalted butter
For the meringue:
- 4 large egg whites
- ½ teaspoon cream of tartar
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature for baking the meringue.
- Make the Filling: In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually add the orange juice, lemon juice, and orange zest, whisking until smooth. Cook over medium heat, whisking constantly, until the mixture thickens and gently boils for about 5–7 minutes. In a separate bowl, lightly beat the egg yolks and temper them by slowly whisking in ½ cup of the hot citrus mixture. Return this egg mixture to the saucepan and cook for an additional 2–3 minutes until thickened, stirring constantly to avoid curdling. Remove from heat and stir in unsalted butter until melted and smooth. Pour this filling into the pre-baked pie crust.
- Prepare the Meringue: In a clean mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add granulated sugar one tablespoon at a time, continuing to beat until the mixture becomes glossy and holds stiff peaks. Beat in vanilla extract until combined.
- Top with Meringue: Spread the meringue evenly over the hot orange filling, making sure to seal the edges well to the crust to prevent shrinkage. Use a spatula or spoon to create decorative peaks on the meringue surface for an attractive finish.
- Bake the Pie: Bake the assembled pie in the preheated oven for 12–15 minutes or until the meringue turns a light golden brown color.
- Cool and Chill: Remove the pie from the oven and allow it to cool at room temperature for one hour. After cooling, refrigerate the pie for at least four hours to let the filling set fully and enhance the flavors before slicing and serving.
Notes
- Use freshly squeezed orange juice for the best flavor and natural brightness.
- For a more pronounced citrus kick, you may increase the amount of lemon juice slightly or add additional orange zest.
- This pie is best served chilled and is recommended to be enjoyed within 1–2 days for optimal freshness.
