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
Scale
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.
