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
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
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.
