Is there anything dreamier than a dessert that combines a zesty citrus punch with a cloud of golden, billowy meringue? Meet your new sweet obsession: Orange Meringue Pie. This pie is sunshine in a slice—bright, creamy, and crowned with a fluffy meringue that’s lightly toasted to perfection. It’s the kind of dessert that gets people talking, the one you bring to a potluck and suddenly everyone’s your new best friend.
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The best part? It’s not just a pie—it’s a vibe. Tangy, sweet, and just a little fancy without being fussy. Trust me, you’re going to fall head over heels for this one. So grab your favorite mixing bowl, a whisk, and let’s get baking!
Why You’ll Love Orange Meringue Pie
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Perfect for celebrations, holiday dinners, or a “just because” dessert moment. This pie feels just as right on a fancy table as it does on a casual weeknight menu. It’s a showstopper with minimal stress.
Budget-Friendly: Uses common ingredients like eggs, sugar, and citrus. You won’t have to hunt down anything exotic to enjoy something extraordinary.
Quick and Easy: Don’t let the layers fool you—this pie is surprisingly simple to pull off. The filling is smooth and straightforward, and the meringue is as fun to make as it is to eat.
Customizable: Want more zing? Add extra orange zest. Prefer a sweeter pie? Tweak the sugar to your taste. It’s a flexible recipe that’s easy to tailor to your palate.
Crowd-Pleasing: That combo of citrus and creamy meringue is a universal hit. It’s light enough to enjoy after a big meal but decadent enough to feel like a real treat.
Ingredients in Orange Meringue Pie
Here’s what makes this pie so magical—it’s the balance of vibrant citrus with rich, silky custard and airy meringue. Let’s break it down:
Orange Juice & Zest: The heart of the flavor! Freshly squeezed orange juice and zest give this pie its bright, citrusy kick. It’s sunshine in every bite.
Egg Yolks: These make the filling rich and velvety. They bring the custard to life with a luscious texture.
Sugar: Adds sweetness and helps balance the tartness of the citrus. It’s also key to that beautiful golden meringue top.
Cornstarch: The thickener that brings everything together. It makes sure the filling sets just right—smooth and sliceable.
Butter: A touch of butter adds a silky richness to the filling, rounding out the flavors beautifully.
Egg Whites: The star of the meringue! When whipped into soft peaks, they create that signature fluffy, cloud-like topping.
Cream of Tartar: This stabilizes the meringue, helping it stay lofty and gorgeous instead of collapsing into sadness.
Pre-baked Pie Crust: Your trusty vessel! Whether store-bought or homemade, it’s the crispy, flaky base that holds all this citrusy magic.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Start by preheating your oven to 350°F (175°C). This ensures everything bakes evenly and that meringue gets that perfect golden touch.
Cook the Filling: In a saucepan, whisk together orange juice, zest, sugar, cornstarch, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency. Remove from heat and stir in butter until silky smooth.
Fill the Pie Crust: Pour the warm filling into your pre-baked pie crust. Smooth it out evenly and set aside while you whip up the meringue.
Make the Meringue: In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks form. This is your moment to channel your inner baking show contestant!
Top the Pie: Spoon the meringue over the filling, spreading it to the edges to seal in the filling and prevent shrinkage. Use the back of the spoon to create little swoops and peaks for that signature look.
Bake to Perfection: Pop the pie into the oven and bake for about 10–12 minutes, or until the meringue is golden brown and toasted on top. Keep an eye on it—meringue can turn quickly!
Cool Completely: Let the pie cool at room temperature, then refrigerate for at least 2 hours to set. This is the hardest part: waiting. But it’s worth every minute.
Serve and Enjoy: Slice and serve chilled or at room temperature. Each bite is a little burst of citrus bliss!
Nutrition Facts
Servings: 8
Calories per serving: 320
Preparation Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes (plus chilling)
How to Serve Orange Meringue Pie
This pie is delightful on its own but can be dressed up or down depending on your mood:
Fresh Berries: A handful of raspberries or blueberries on the side adds a pop of color and a tangy contrast.
Whipped Cream: Yes, there’s already meringue, but a little dollop of lightly sweetened whipped cream is always welcome.
Coffee or Tea: A hot drink is the perfect pairing to balance the cool, creamy pie.
As a Centerpiece: Serve it on a cake stand or your prettiest pie plate to let it shine at your next gathering.
Additional Tips
Use Fresh Juice: Freshly squeezed orange juice makes a big difference. Bottled juice just doesn’t have the same zing.
Zest First: Always zest your oranges before you juice them—it’s much easier that way!
Don’t Skip the Seal: Make sure your meringue touches the edges of the crust. This helps prevent weeping (when liquid forms between the filling and meringue).
Cool Before Chilling: Let the pie reach room temp before refrigerating to avoid condensation.
Store It Right: Keep the pie covered in the fridge for up to 3 days. The meringue may soften a bit over time, but the flavor will still be fantastic.
FAQ Section
Q1: Can I use bottled orange juice instead of fresh?
A1: You can, but fresh juice gives the best flavor. Bottled versions may be too sweet or lack brightness.
Q2: My meringue always weeps—what can I do?
A2: Make sure you seal the meringue to the crust and bake it long enough. Cooling it slowly also helps prevent weeping.
Q3: Can I use a store-bought crust?
A3: Absolutely! A good-quality store-bought crust works great and saves time.
Q4: Can I make this pie the day before?
A4: Yes! It holds up beautifully overnight in the fridge. Just keep it covered to avoid fridge odors.
Q5: Can I freeze Orange Meringue Pie?
A5: It’s not recommended. Meringue doesn’t freeze well—it tends to separate when thawed.
Q6: What’s the best way to reheat leftovers?
A6: Serve it chilled or bring it to room temp. Avoid microwaving, as it can make the meringue rubbery.
Q7: Can I make mini versions?
A7: Yes! Use mini tart pans or a muffin tin with crust circles. Adjust bake time accordingly.
Q8: How do I know when the filling is thick enough?
A8: It should coat the back of a spoon and be pudding-thick before removing from heat.
Q9: What’s the difference between meringue and whipped cream?
A9: Meringue is made with egg whites and sugar, whipped until fluffy. Whipped cream is made with heavy cream. Both are delicious, but meringue is lighter and toasted.
Q10: Can I make this with lemons instead of oranges?
A10: Definitely! Swap the orange juice and zest for lemon for a classic Lemon Meringue Pie twist.
Final Thoughts
This Orange Meringue Pie is more than just a dessert—it’s an experience. It’s that bite that makes your eyes close and your smile stretch a little wider. Whether you’re baking it to impress or just because you felt like treating yourself (which, let’s be honest, you totally deserve), this pie delivers. So go ahead—whisk, pour, swirl, and bake your way to citrusy bliss. You’ve got this, and trust me, it’s going to be unforgettable.
Print
Orange Meringue Pie
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes (including cooling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Orange Meringue Pie is a zesty twist on the classic lemon meringue pie, featuring a tangy orange filling, a buttery crust, and a fluffy, golden meringue topping. It’s a refreshing, sweet treat that’s perfect for any occasion.
Ingredients
- 1 (9 inch) unbaked pie crust
- 3/4 cup sugar
- 1/3 cup cornstarch
- 1 pinch salt
- 1 cup orange juice
- 1/2 cup lemon juice
- 1/4 cup water
- 4 eggs, separated
- 4 tablespoons butter or margarine, cut into pieces
- 2 teaspoons grated orange zest
- 1/2 cup diced orange segments
- 1/2 cup white sugar
- 1/4 teaspoon cream of tartar
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium saucepan, combine sugar, cornstarch, and a pinch of salt. Stir in orange juice, lemon juice, and water. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
- In a separate bowl, beat the egg yolks. Gradually add a small amount of the hot mixture to the egg yolks while whisking constantly to temper the eggs. Once mixed, pour the egg yolk mixture back into the saucepan and cook for 2 more minutes, stirring constantly.
- Remove the saucepan from heat and stir in butter, orange zest, and diced orange segments. Pour the filling into the unbaked pie crust.
- In a clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the white sugar and continue beating until stiff peaks form.
- Spread the meringue over the pie filling, making sure to seal the edges to the crust to prevent shrinking.
- Bake for 12–15 minutes or until the meringue is golden brown. Allow the pie to cool for at least 1 hour before serving to let the filling set.
- Serve and enjoy!
Notes
- For a more intense orange flavor, you can increase the amount of orange zest.
- If you’d like, you can use a store-bought pie crust to save time.
- Be sure to spread the meringue all the way to the edges to prevent it from shrinking during baking.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 35g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 95mg