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
- â…› 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.
