If you’re craving a classic pie with a vibrant twist, Orange Meringue Pie is about to become your new obsession. Imagine a silky citrusy filling, bursting with fresh orange flavor, nestled in a crisp, golden pie crust and crowned with a cloud of sweet, toasted meringue. It’s a show-stopping dessert that brings together tart, sweet, and creamy textures, all in one glorious slice. Whether you serve this at a spring gathering or as a weekend treat, Orange Meringue Pie is proof that citrus pies can be just as lush and comforting as their lemony cousins—and maybe even a little more special.
Ingredients You’ll Need
The beauty of Orange Meringue Pie lies in its simple, everyday ingredients that work in harmony to deliver layers of flavor and texture. Each one plays a key role—whether it’s adding body, brightness, or that signature fluffy top.
- Pre-baked pie crust (1 9-inch): Saves time and offers a sturdy, buttery base for the vibrant filling.
- Granulated sugar (1 cup + ¼ cup): Divided between the citrus filling and the meringue, providing balanced sweetness and structure.
- Cornstarch (¼ cup): Thickens the filling to a perfect, smooth consistency.
- Salt (⅛ tsp): Just a pinch sharpens all the flavors and prevents the pie from tasting flat.
- Orange juice (1 ½ cups): Freshly squeezed is best for lush, natural flavor—boxed will do in a pinch, but nothing matches the zing of fresh oranges.
- Water (½ cup): Helps dissolve the sugar and cornstarch, giving the filling just the right texture.
- Orange zest (1 tbsp): Intensifies that unmistakable orange flavor and adds bright color flecks to the filling.
- Egg yolks (4 large): Richen the filling, making it velvety and helping it set beautifully.
- Unsalted butter (2 tbsp): Whisked in at the end for luxurious smoothness.
- Vanilla extract (1 tsp): Adds warmth and complexity to both the filling and the meringue.
- Egg whites (4 large): Whip up into a billowy, glossy meringue topping.
- Cream of tartar (¼ tsp): Stabilizes the egg whites, ensuring the meringue is sturdy and glossy.
How to Make Orange Meringue Pie
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Make sure your pre-baked pie crust is ready to go—whether it’s homemade or store-bought, it should be completely cooled and waiting in your pie pan. This step sets you up for a flaky, crisp bottom that holds up to the luscious filling.
Step 2: Cook the Orange Filling
In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually add orange juice, water, and orange zest while whisking constantly to avoid any lumps. Place over medium heat and bring to a gentle boil, stirring frequently, until the mixture turns thick and glossy—usually about 5 to 7 minutes.
Step 3: Temper the Egg Yolks
Crack the egg yolks into a small bowl and beat them lightly. To prevent scrambling, slowly whisk in a few spoonfuls of the hot orange mixture to bring the yolks up to temperature. Once combined, pour this mixture back into the saucepan. Stir constantly and cook for another 2 minutes—this is where your filling becomes extra rich and creamy.
Step 4: Finish and Fill
Remove the saucepan from heat and immediately stir in the butter and vanilla extract. Mix until everything is silky smooth. Quickly pour the hot filling into your prepared crust, smoothing it into an even layer. This warmth will help the meringue adhere and prevent any gaps.
Step 5: Make the Meringue
Using a stand mixer or hand beater, whip the egg whites and cream of tartar on medium until soft peaks form. Gradually add the sugar, continuing to beat until you have stiff, glossy peaks that hold their shape. The result should look like smooth, shiny clouds.
Step 6: Top with Meringue
Dollop the meringue over the hot filling, starting at the edges and working your way inward. Make sure the meringue touches the crust all the way around—this seals the topping and helps stop any weeping. Then, use the back of a spoon or an offset spatula to create swoops and peaks for a dramatic finish.
Step 7: Bake to Golden Perfection
Bake the pie for 12 to 15 minutes, or until the meringue turns golden brown, with a crisp top and marshmallowy middle. Once done, let the pie cool at room temperature for at least an hour before transferring to the fridge for a solid chill (a minimum of 3 hours is best). This ensures clean slices and a set filling.
How to Serve Orange Meringue Pie
Garnishes
For the finishing touch, consider thin ribbons of orange zest or citrus curls scattered across the meringue. A sprinkle of powdered sugar or a final flourish of toasted meringue edges using a kitchen torch can make your Orange Meringue Pie look absolutely irresistible and bakery-worthy.
Side Dishes
This pie shines brightly on its own, but if you’re setting a dessert table, a scoop of vanilla ice cream, a bowl of fresh berries, or even some lightly whipped cream on the side will complement the citrus notes beautifully. Coffee, black tea, or a bright herbal tisane also round things out for those who love pairing drinks and sweets.
Creative Ways to Present
If you want to take your Orange Meringue Pie up a notch, try slicing it into petite triangles for a dessert platter, layering cubes in parfait glasses with whipped cream and shortbread crumbles, or serving individual “mini pie” tartlets for a fun, modern twist. Bringing in edible flower petals makes for a truly festive centerpiece.
Make Ahead and Storage
Storing Leftovers
To keep your Orange Meringue Pie fresh, store any leftovers covered loosely with plastic wrap or an inverted bowl in the refrigerator. The meringue will retain its texture for about 1 to 2 days, making it perfect for enjoying over several dessert sessions after your gathering.
Freezing
Freezing isn’t recommended for Orange Meringue Pie, as the meringue tends to weep or become rubbery after thawing. If you do want to prepare in advance, freeze just the pre-baked crust and orange filling, then assemble and bake the meringue topping the day you’ll be serving for the best results.
Reheating
Pie is at its best served cold or at room temperature, so skip reheating. If you prefer a just-baked feel to your meringue, you can briefly torch the top before serving, but avoid oven reheating as it can destabilize the meringue or make it watery.
FAQs
What’s the best type Dessert
Freshly squeezed juice is always best, and varieties like Valencia or navel oranges provide a sweet and tangy flavor that really sings in this pie. If you can get blood oranges, their color and taste add an extra-special touch!
How do I know when the meringue is done baking?
The meringue should be golden on top with little toasted peaks. When you gently tap it with a spoon, it should feel crisp but still give a little, with a marshmallow-like interior underneath.
Why does meringue sometimes “weep” or form droplets?
Meringue can weep due to humidity, overbaking, or not properly sealing it to the crust. Always spread it while the filling is still hot to create the best seal—this traps steam and keeps water droplets at bay.
Can I make Orange Meringue Pie a day ahead?
Absolutely! In fact, making it ahead lets the filling set up nicely. Just store it in the fridge, uncovered or loosely covered, to prevent the meringue from getting sticky. Slice with a serrated knife for neat portions.
What’s the best way to slice and serve Orange Meringue Pie?
A large, sharp serrated knife works magic for slicing through the meringue and the crust cleanly. For especially tidy slices, dip the knife in hot water and wipe it between cuts.
Final Thoughts
Few desserts can match the zesty elegance and pure comfort of Orange Meringue Pie. If you’re looking to brighten up a gathering or treat yourself to a truly special homemade delight, let this pie be your excuse to celebrate citrus season all year long. Go ahead—give it a try and share this sunny slice of happiness with someone you love!
Print
Orange Meringue Pie Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes (plus chilling)
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful citrus flavors of this Orange Meringue Pie. A perfect balance of tangy and sweet, with a fluffy meringue topping that crowns a luscious orange filling, all nestled in a flaky pie crust. This dessert is a refreshing twist on the classic lemon meringue pie.
Ingredients
For the Filling:
- 1 9-inch pre-baked pie crust
- 1 cup granulated sugar
- ¼ cup cornstarch
- ⅛ tsp salt
- 1 ½ cups orange juice (freshly squeezed preferred)
- ½ cup water
- 1 tbsp orange zest
- 4 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
For the Meringue:
- 4 large egg whites
- ¼ tsp cream of tartar
- ¼ cup granulated sugar
Instructions
- Preheat oven: 350°F (175°C).
- Prepare the egg yolks: In a small bowl, beat the egg yolks. Slowly whisk in some hot orange mixture to temper the yolks, then add back into the saucepan. Cook for another 2 minutes, stirring constantly.
- Finish the filling: Remove from heat and stir in butter and vanilla. Pour the filling into the pie crust.
- Make the meringue: Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. Spread meringue over hot filling.
- Bake: 12–15 minutes until golden brown. Cool at room temperature, then refrigerate for at least 3 hours before slicing.
In a medium saucepan, whisk together sugar, cornstarch, and salt. Slowly stir in orange juice, water, and orange zest. Cook over medium heat, whisking constantly until thickened and boiling, about 5–7 minutes.
Notes
- To prevent weeping, spread the meringue while the filling is still hot, ensuring it touches the edges of the crust. Use a serrated knife for clean slices.
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