Orange Meringue Pie
Brighten up your dessert table with this luscious Orange Meringue Pie, a refreshing twist on the classic lemon version! Bursting with tangy citrus flavor, the velvety orange-flavored custard is infused with freshly squeezed orange juice and fragrant orange zest, giving it a vibrant and sunny profile. Topped with a cloud of golden-brown, glossy meringue that’s perfectly sweet and airy, this pie offers a delightful contrast of textures. A pre-baked, buttery crust provides the perfect base, while the rich and creamy filling is balanced by the light and fluffy meringue topping. This show-stopping dessert is surprisingly simple to prepare, making it ideal for family gatherings, celebrations, or any time you want to indulge in a slice of sunshine. Whether you’re an orange lover or looking for a unique dessert idea, this Orange Meringue Pie is sure to please!
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Recipe Information
Ingredients
- 1 piece Pie crust (9-inch, pre-baked)
- 1 cup Sugar
- 0.25 cup Cornstarch
- 0.25 teaspoon Salt
- 1 cup Orange juice (freshly squeezed)
- 1 tablespoon Orange zest
- 1 cup Water
- 4 pieces Egg yolks
- 2 tablespoons Unsalted butter
- 4 pieces Egg whites
- 0.25 teaspoon Cream of tartar
- 1 teaspoon Vanilla extract
- 0.5 cup Powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Make sure your pie crust is baked and ready to use.
In a medium saucepan, whisk together the sugar, cornstarch, and salt.
Gradually add the orange juice, orange zest, and water to the dry mixture, whisking constantly.
Cook the mixture over medium heat, stirring frequently, until it begins to thicken and bubble.
In a small bowl, whisk the egg yolks. Slowly drizzle 1/2 cup of the hot orange mixture into the egg yolks while whisking, to temper them.
Pour the tempered yolks back into the saucepan with the orange mixture and continue to cook for another 2-3 minutes, stirring constantly, until thickened.
Remove from heat and stir in the butter until melted and incorporated. Pour the filling into the pre-baked pie crust.
In a clean mixing bowl, beat the egg whites and cream of tartar at medium speed until soft peaks form.
Gradually add the powdered sugar, a tablespoon at a time, while beating at high speed until stiff, glossy peaks form. Add the vanilla extract and beat briefly to combine.
Spread the meringue over the orange filling, ensuring it touches the crust edges to seal.
Bake in the preheated oven for 10-12 minutes, or until the meringue is golden brown.
Cool the pie on a wire rack for at least 2 hours before serving to allow the filling to set.
Nutrition Facts
Calories |
299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 151 mg | 7% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 35.4 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 22 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 130 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
