Tangerine Meringue Pie
Bright, citrusy, and irresistibly decadent, this Tangerine Meringue Pie is a show-stopping twist on the classic lemon version. Featuring a buttery graham cracker crust, a velvety filling made with freshly squeezed tangerine juice and zest, and a cloud-like meringue topping that’s toasted to golden perfection, this pie is a celebration of vibrant flavors and textures. Each bite is a perfect balance of sweet and tangy, with the richness of egg yolks and butter complementing the light, airy meringue. Perfect for holidays, dinner parties, or as a refreshing dessert option, this pie delights both the eyes and the taste buds. Ready in under an hour and serving eight, it’s a must-try for citrus lovers looking for a unique and impressive treat.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar (for crust)
- 5 tablespoons Unsalted butter, melted
- 1.25 cups Tangerine juice (freshly squeezed)
- 1 tablespoon Tangerine zest
- 0.75 cup Granulated sugar (for filling)
- 5 tablespoons Cornstarch
- 4 large Egg yolks
- 0.5 cup Water
- 2 tablespoons Unsalted butter, cubed
- 4 large Egg whites
- 0.5 cup Granulated sugar (for meringue)
- 0.25 teaspoon Cream of tartar
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
Press the mixture into a 9-inch pie dish, covering the bottom and sides evenly. Bake the crust for 8 minutes, then remove it from the oven to cool completely.
In a medium saucepan, combine tangerine juice, zest, 3/4 cup of sugar, cornstarch, egg yolks, and water. Whisk the ingredients together over medium heat until smooth.
Continue to cook, stirring constantly, for 6-8 minutes or until the filling thickens and begins to bubble. Remove from heat and stir in cubed butter until fully melted and incorporated.
Pour the tangerine filling into the baked and cooled crust. Smooth the surface with a spatula.
In a clean bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
Gradually add the 1/2 cup of sugar to the egg whites while mixing. Continue beating until stiff, glossy peaks form.
Spoon the meringue over the tangerine filling, spreading it to seal the edges and create decorative peaks with the back of a spoon.
Bake the pie in the preheated oven for 12-15 minutes, or until the meringue is golden brown.
Remove the pie from the oven and let it cool to room temperature, then refrigerate for at least 2 hours before serving.
Slice and enjoy your tangerine meringue pie!
Nutrition Facts
Calories |
394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 154 mg | 7% | |
| Total Carbohydrate | 61.7 g | 22% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 46.2 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 30 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 161 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.
