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

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)

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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.