There is something truly magical about this Orange Meringue Pie Recipe that brings together bright, sunny flavors and a cloud-like topping in one unforgettable dessert. Perfectly blending the zing of fresh oranges with a light, airy meringue, this pie feels like a celebration of sunshine in every bite. Whether you’re serving it at a family gathering or simply wanting to treat yourself, this pie offers a beautiful balance of tartness and sweetness with a luscious texture that’s both creamy and crisp. Get ready to discover a new favorite that’s as delightful to make as it is to eat.
Ingredients You’ll Need
The ingredients for this Orange Meringue Pie Recipe are simple yet essential, each one playing a key role in creating the perfect harmony of flavor and texture. Fresh oranges bring vibrant citrus notes and natural sweetness, while the eggs and sugar form that silky, cloud-like meringue that tops off the pie with a golden finish.
- 1 (9-inch) pie crust: A pre-baked pie crust provides the sturdy, flaky base every good pie needs.
- 3/4 cup granulated sugar: Adds sweetness and helps thicken the orange filling to a luscious consistency.
- 1/4 cup cornstarch: Acts as the thickening agent that gives the filling its smooth, pudding-like texture.
- 1/4 teaspoon salt: Balances the sweetness and enhances the orange flavors.
- 1 1/2 cups fresh orange juice: The heart of the pie, freshly squeezed for maximum citrus brightness.
- 1 tablespoon orange zest: Adds concentrated orange aroma and subtle texture to the filling.
- 1 tablespoon lemon juice: Introduces a hint of tartness and depth to brighten the filling.
- 4 large egg yolks: Provide richness to the filling; the whites will be reserved for the meringue.
- 2 tablespoons unsalted butter: Adds a silky finish and rounds out the citrus tang beautifully.
- 1 teaspoon vanilla extract: Enhances the flavors with a touch of warmth and sweetness.
- 4 large egg whites: The base for the meringue topping, whipped to fluffy peaks.
- 1/4 teaspoon cream of tartar: Stabilizes the egg whites, ensuring a glossy, stiff meringue.
- 6 tablespoons granulated sugar (for meringue): Slowly added to sweeten and strengthen the meringue.
How to Make Orange Meringue Pie Recipe
Step 1: Prepare the Filling
Start by whisking together the sugar, cornstarch, and salt in a saucepan to create a smooth base. Gradually stir in the fresh orange juice, zest, and lemon juice, cooking over medium heat while whisking constantly. This step is crucial as it allows the mixture to thicken nicely and develop that luscious, glossy look we want. This citrusy base is what gives the pie its fresh, vibrant personality.
Step 2: Temper and Add Egg Yolks
To get that rich, creamy texture, beat the egg yolks lightly in a separate bowl. Temper them by slowly whisking in a bit of the hot orange mixture — this prevents scrambling and makes the yolks silky. Pour the yolk mixture back into the saucepan and continue cooking on medium-low heat for a few more minutes until thick and glossy. This step really transforms the filling into something velvety and smooth.
Step 3: Finish the Filling
Remove the saucepan from heat and stir in the butter and vanilla extract. The butter melts into the filling, giving it a luxurious finish, while the vanilla enhances all the citrus notes. Once combined, pour this warm, fragrant filling into your pre-baked pie crust and smooth out the surface carefully.
Step 4: Prepare the Meringue
In a clean mixing bowl, beat the egg whites with cream of tartar on medium-high speed until soft peaks form. Slowly add the sugar, a tablespoon at a time, continuing to beat until the meringue is glossy and holds stiff peaks. This whipped topping will be airy, sweet, and the perfect balance to the tangy filling.
Step 5: Top and Bake
Carefully spread or pipe the meringue over the warm orange filling, making sure to seal the edges to the crust to prevent shrinkage during baking. Place the pie in a preheated 350°F (175°C) oven and bake for about 10 to 12 minutes until the meringue is beautifully golden. The aroma at this stage is simply irresistible.
Step 6: Cool and Chill
Once baked, let the pie cool completely at room temperature before transferring it to the fridge. Chilling the pie for at least 2 hours allows the filling to set perfectly, giving you those clean slices and enhancing all the pie’s flavors.
How to Serve Orange Meringue Pie Recipe
Garnishes
Adding a little flair to your presentation is always fun and makes serving this Orange Meringue Pie Recipe extra special. Consider thin strips of orange zest or a few mint leaves scattered on top for a fresh pop of color and aroma. A light dusting of powdered sugar on the meringue can add a delicate sweetness and sparkle, too.
Side Dishes
This pie pairs wonderfully with light, complementary sides. A scoop of vanilla ice cream or a dollop of freshly whipped cream can soften the tartness and create a dreamy combination. For a fruitier twist, serve alongside fresh berries or a simple mixed green salad with a citrus vinaigrette to keep the meal balanced and refreshing.
Creative Ways to Present
If you’re thinking about impressing guests, try serving individual mini orange meringue pies in ramekins. You can also pipe the meringue into decorative peaks or waves before baking for an artistic finish. For a fun twist, drizzle a bit of chocolate or caramel sauce over the slices just before serving to introduce a contrasting flavor dimension.
Make Ahead and Storage
Storing Leftovers
Leftover Orange Meringue Pie Recipe keeps best when refrigerated, tightly covered with plastic wrap or in an airtight container to maintain moisture and protect the delicate meringue. Enjoy within 2 to 3 days for the best texture and flavor experience.
Freezing
Freezing this pie is a bit tricky because the meringue can become watery or tough upon thawing. If you want to freeze, it’s best to freeze the pie before adding the meringue topping. Wrap the pie tightly in foil and freeze for up to 1 month. When ready to serve, thaw overnight in the fridge and prepare a fresh meringue topping just before serving.
Reheating
Since this pie is best served chilled, reheating is usually unnecessary. However, if you prefer a slightly warmer pie, allow it to come to room temperature for about 20-30 minutes. Avoid direct heating as it can affect the delicate texture of both the filling and meringue.
FAQs
Can I use bottled orange juice instead of fresh?
While bottled orange juice can work in a pinch, fresh orange juice really makes a difference in flavor brightness and authenticity. Fresh juice brings a natural zest and vibrancy that bottled varieties often lack.
How do I prevent the meringue from weeping?
To keep the meringue from weeping, make sure to spread it so that it touches and seals the pie crust edges. Also, adding cream of tartar and gradually adding sugar while beating helps stabilize the meringue for a firm finish.
Can I make this pie vegan or dairy-free?
This particular recipe relies heavily on eggs and butter, which are integral to the filling and meringue. However, you could experiment with vegan substitutes like aquafaba for meringue and plant-based butter, but expect a different texture and flavor.
Why is my meringue shrinking after baking?
Shrinking often occurs if the meringue isn’t sealed well against the crust or if it’s overbaked. Be sure to spread the meringue right to the edges of the crust and bake just until golden to avoid this issue.
Can I make the crust from scratch?
Absolutely! A homemade pie crust can add even more flavor and that lovely buttery flakiness to the pie. Just be sure to pre-bake it until golden to avoid sogginess once you add the filling.
Final Thoughts
This Orange Meringue Pie Recipe is one of those timeless desserts that combines classic technique with fresh, vibrant flavors. It’s a joy to make and an even greater pleasure to share. I can’t wait for you to whip up your own slice of sunshine that’s sure to bring smiles and compliments all around. Go ahead and give it a try — your taste buds will thank you!
Print
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
- Diet: Vegetarian
Description
This classic Orange Meringue Pie features a tangy, homemade orange custard filling topped with a fluffy, golden meringue. Pre-baked pie crust provides a crisp base, while the luscious filling made from fresh orange juice, zest, and lemon juice delivers bright citrus flavors. The pie is finished with a sweet, toasted meringue topping that seals in the filling, creating a beautiful and delicious dessert perfect 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 Oven: Preheat your oven to 350°F (175°C) to prepare for baking the meringue topping at the end.
- Prepare Orange Filling Base: In a saucepan, whisk together sugar, cornstarch, and salt. Gradually add fresh orange juice, orange zest, and lemon juice, stirring constantly over medium heat until the mixture thickens and begins to bubble.
- Temper Egg Yolks: Lightly beat the egg yolks in a separate bowl. Gradually whisk a small amount of the hot orange mixture into the yolks to temper them, then whisk the yolk mixture back into the saucepan.
- Cook Filling: Continue cooking the mixture over medium-low heat for another 2 to 3 minutes, stirring constantly until it becomes thick and glossy. Remove from heat and stir in butter and vanilla extract until fully incorporated.
- Fill Pie Crust: Pour the hot orange filling into the pre-baked pie crust and spread it evenly.
- Prepare Meringue: In a clean mixing bowl, beat the reserved egg whites with cream of tartar on medium-high speed until soft peaks form. Gradually add sugar one tablespoon at a time, continuing to beat until stiff, glossy peaks form.
- Top with Meringue: Spoon or pipe the meringue over the hot orange filling, ensuring to seal the meringue to the edges of the crust completely to prevent shrinking.
- Bake and Chill: Bake the pie for 10 to 12 minutes, or until the meringue is a golden brown. Remove from oven, allow to cool completely at room temperature, then refrigerate for at least 2 hours before serving to set the filling and meld flavors.
Notes
- Make sure the pie crust is fully pre-baked to avoid sogginess from the wet filling.
- Tempering the egg yolks prevents them from scrambling when added to the hot mixture.
- Sealing the meringue to the crust edges is crucial to keep it from shrinking during baking.
- Use fresh orange juice for the best citrus flavor; bottled juice may alter the taste and consistency.
- Let the pie chill thoroughly to ensure the filling is fully set for clean slices.
