If you have a soft spot for citrus desserts that sparkle with bright flavor and fluffy texture, this Orange Meringue Pie Recipe will quickly become your cherished go-to. Imagine a crisp, buttery pie crust cradling a luscious, tangy orange custard that’s bursting with fresh juice and zest, all crowned with a cloud-like meringue toasted to golden perfection. It’s a joyful mix of sweet and tart, silky and airy, making every bite feel like a sunny celebration from start to finish. Whether you’re treating yourself or impressing friends, this pie delivers a delightfully refreshing dessert experience that’s as beautiful as it is delicious.
Ingredients You’ll Need
The beauty of this Orange Meringue Pie Recipe lies in its straightforward ingredients, each bringing its own magic to the table. From the fresh citrus zest and juice that provide vibrant flavor, to the simple pantry staples that create the perfect texture and sweetness, every component plays an essential role in building this irresistible dessert.
- Pie crust: A 9-inch pre-baked crust sets the golden, crisp foundation for your pie.
- Granulated sugar: Used twice for sweetness—both in the orange filling and the glossy meringue topping.
- Cornstarch: The key thickening agent that gives the filling its smooth, custardy texture.
- Salt: Just a pinch to balance and enhance the citrus flavors.
- Fresh orange juice: Around 1 1/2 cups from about 4 oranges, bringing fresh, bright flavor and natural sweetness.
- Orange zest: Adds a concentrated, aromatic burst of citrus oil that makes the pie sing.
- Lemon juice: A touch of acidity to sharpen and deepen the flavor profile.
- Egg yolks: Four yolks lend richness and help thicken the custard filling.
- Unsalted butter: Adds silkiness and richness when folded into the hot filling.
- Vanilla extract: A subtle warm note that complements the citrus beautifully.
- Egg whites: Four whites whipped into cloudlike meringue with a dash of cream of tartar for stability.
- Cream of tartar: Helps stabilize and give volume to the meringue.
How to Make Orange Meringue Pie Recipe
Step 1: Preparing the Vibrant Orange Filling
Start by whisking sugar, cornstarch, and salt in a saucepan, which lays the groundwork for a perfectly thickened filling. Gradually stir in the fresh orange juice, zest, and lemon juice, then cook over medium heat while whisking constantly. As the mixture heats, it will thicken beautifully and start to bubble, revealing that luscious custard texture you’re aiming for.
Step 2: Tempering the Egg Yolks
This step is all about patience and precision. Lightly beat the egg yolks separately, then slowly add a small amount of the hot citrus mixture to the yolks to gently raise their temperature. This prevents scrambling and keeps your filling silky smooth. Gradually whisk the tempered yolks back into the saucepan to fully combine, then continue cooking on medium-low heat until thick and glossy—this is where the filling really comes to life.
Step 3: Enriching the Filling
Once off the heat, stir in the unsalted butter and vanilla extract. These two simple ingredients turn the filling ultra-rich and silky, perfectly balancing the sharp citrus bite with luscious mouthfeel.
Step 4: Getting the Pie Crust Ready
Pour the gorgeous orange filling into your pre-baked 9-inch pie crust and smooth the top with a spatula. The crust should be golden and crisp, providing the ideal contrast to the creamy filling.
Step 5: Whipping the Fluffy Meringue
In a perfectly clean bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Slowly add granulated sugar one tablespoon at a time, beating continuously until you achieve stiff, glossy peaks. This elegant meringue is light as air yet sturdily structured—ready to crown your pie with a cloud of sweetness.
Step 6: Assembling and Baking the Pie
Gently spoon or pipe the meringue over the hot filling, making sure to seal the edges well to the crust—this prevents the meringue from shrinking while baking. Bake the pie at 350°F for 10 to 12 minutes, or until the meringue is a beautiful golden brown. Let the pie cool completely at room temperature before chilling it in the fridge for at least two hours; this sets everything perfectly and allows the flavors to meld.
How to Serve Orange Meringue Pie Recipe
Garnishes
To make your pie feel even more special, a few additional touches can really elevate its presentation and flavor. Consider garnishing with thin strips of fresh orange zest or a light dusting of powdered sugar for a delicate sparkle. A small sprig of fresh mint can add a lovely hint of color and brightness that pairs flawlessly with the citrus notes.
Side Dishes
This pie shines wonderfully on its own, but if you want to create a full dessert experience, serve it alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. The creamy coldness is an ideal counterpoint to the tangy filling and sweet meringue, making every bite smooth and indulgent.
Creative Ways to Present
Why not cut the pie into perfect slices and serve each piece on a decorative dessert plate with a drizzle of berry sauce or a few fresh berries on the side? For a more casual setting, individual mini pies or tartlets using the same Orange Meringue Pie Recipe can add a playful and charming touch to your dessert spread.
Make Ahead and Storage
Storing Leftovers
Orange Meringue Pie is best enjoyed fresh but can be stored in the refrigerator for up to two days. Cover it loosely with plastic wrap to keep the crust crisp and prevent the meringue from drying out. Keep in mind that the meringue topping may soften slightly over time but will still taste delicious.
Freezing
Freezing this pie is not recommended because the meringue topping loses its airy texture and can become rubbery upon thawing. For best flavor and texture, enjoy this Orange Meringue Pie Recipe within a couple of days of baking.
Reheating
If you prefer your pie slightly warm, gently warm individual slices in a low oven (about 300°F) for 5–7 minutes. Avoid microwaving as it can make the meringue weep and compromise both texture and appearance.
FAQs
Can I use store-bought orange juice for this pie?
While fresh orange juice is ideal for bright, vibrant flavor, you can use good-quality store-bought juice in a pinch. Just make sure it’s 100% juice without added sugars or preservatives to maintain the best taste.
What if I don’t have cream of tartar for the meringue?
Cream of tartar helps stabilize egg whites, but if you don’t have it on hand, a few drops of lemon juice can be used as a substitute to achieve similar results when whipping your meringue.
How do I prevent the meringue from shrinking?
Sealing the meringue edges carefully to the crust before baking prevents shrinking. Also, ensure spreading the meringue over the filling while it’s still hot to help it adhere better.
Can I make this pie gluten-free?
Yes! Simply use a gluten-free pie crust that’s pre-baked before filling it with the orange custard and topping with meringue. The filling and meringue themselves are naturally gluten-free.
What’s the best way to zest an orange?
Use a microplane or a fine grater to zest just the colored part of the peel without reaching the bitter white pith underneath. This ensures bright, fresh citrus flavor without any bitterness.
Final Thoughts
This Orange Meringue Pie Recipe is an absolute joy to make and an even bigger joy to share. Its vibrant citrus filling paired with a light, golden meringue brings sunshine to any occasion, making dessert time feel special and memorable. Trust me, once you try this recipe, you’ll want to make it again and again to brighten up your table and delight everyone lucky enough to get a slice.
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 delightful Orange Meringue Pie combines a tangy, citrusy orange filling with a light, fluffy meringue topping. The pre-baked pie crust holds a smooth orange custard made from fresh orange juice, zest, and lemon juice, thickened perfectly with cornstarch and enriched with egg yolks and butter. Topped with a glossy, golden-baked meringue, this pie makes a refreshing and elegant 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
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare it for baking the meringue topping later.
- Prepare Orange Filling: In a saucepan, whisk together the 3/4 cup sugar, cornstarch, and salt. Gradually add the fresh orange juice, orange zest, and lemon juice while continuing to whisk. Cook this mixture over medium heat, whisking constantly until it thickens and begins to bubble.
- Temper Egg Yolks: In a separate bowl, lightly beat the 4 egg yolks. Slowly add a small amount of the hot orange mixture into the yolks while whisking continuously to temper them and prevent curdling. Then, gradually whisk this yolk mixture back into the saucepan with the orange mixture.
- Cook Filling to Glossy Thickness: Continue cooking the combined mixture over medium-low heat for another 2 to 3 minutes, stirring constantly until the filling becomes thick and glossy. Remove from heat and stir in the unsalted butter and vanilla extract until the butter melts completely.
- Pour Filling into Crust: Pour the prepared orange filling into the pre-baked pie crust and smooth the surface evenly.
- Make Meringue: In a clean mixing bowl, beat the reserved egg whites with the cream of tartar on medium-high speed using an electric mixer until soft peaks form. Gradually add the 6 tablespoons of granulated sugar, one tablespoon at a time, while continuing to beat until the meringue stiffens and becomes glossy.
- Top Pie with Meringue: Spoon or pipe the meringue over the hot orange filling, ensuring the meringue seals the edges where it meets the crust to help prevent shrinking during baking.
- Bake and Chill: Bake the pie in the preheated oven for 10 to 12 minutes or until the meringue is golden brown. Let the pie cool completely at room temperature, then chill it in the refrigerator for at least 2 hours before serving to set the filling fully.
Notes
- Use freshly squeezed orange juice and zest for the best flavor.
- Ensure the pie crust is pre-baked to prevent sogginess when adding the wet filling.
- When beating egg whites, ensure your bowl and beaters are completely clean and free of fat for optimal meringue volume.
- Seal the meringue edges tightly to the crust to avoid shrinking during baking.
- Allow the pie to chill thoroughly to help the filling set and improve slicing.
