Orange Meringue Pie

If sunshine had a flavor, I’m convinced it would taste just like this Orange Meringue Pie. Bright, citrusy, and crowned with fluffy golden meringue, this pie is like a warm hug on a cloudy day. It’s a zesty twist on the classic lemon meringue—just as creamy and tangy, but with the sweet, floral essence of orange that makes each bite feel a little extra special.

This pie has it all: a buttery, flaky crust, a luscious orange custard filling, and a light-as-air meringue that’s toasted to perfection. Whether you’re baking it for a weekend treat, a holiday dessert, or just because you need a little citrus joy in your life, this pie will not disappoint. Trust me—this one’s a keeper.

Why You’ll Love Orange Meringue Pie

Bright and Citrusy: The orange filling is refreshingly sweet and tangy with a depth that lemon just can’t match. It’s like dessert and sunshine had a baby.

Visually Stunning: With that golden meringue cloud sitting on top of the vibrant orange custard, this pie is a showstopper on any table.

Perfect Balance: The rich, creamy filling is balanced by the light, airy meringue and crisp pie crust. It hits all the right texture notes.

Surprisingly Easy: It might look fancy, but each step is straightforward. If you’ve ever made lemon meringue pie, you’re already halfway there!

Make-Ahead Friendly: This pie holds up well in the fridge, making it a great make-ahead dessert for entertaining.

Ingredients in Orange Meringue Pie

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Pie Crust: A flaky, buttery base that holds all the layers together. You can use store-bought or homemade.

Fresh Orange Juice & Zest: The heart of the flavor. Use freshly squeezed juice and zest for the brightest citrus punch.

Sugar: Balances the tartness of the orange and adds sweetness to both the filling and meringue.

Egg Yolks: Give the custard its silky texture and rich flavor.

Cornstarch: Helps thicken the filling into a luscious, sliceable custard.

Butter: Adds richness and smoothness to the orange filling.

Egg Whites: Whipped into fluffy peaks for that signature meringue topping.

Cream of Tartar: Stabilizes the egg whites so your meringue stays beautiful and lofty.

Vanilla Extract: A tiny touch that rounds out the sweetness and enhances the meringue flavor.

Instructions

Step 1: Bake the Pie Crust

Preheat your oven and roll out the pie dough into a 9-inch pie dish. Dock the bottom with a fork, line with parchment paper, and fill with pie weights. Blind bake the crust until golden and crisp. Let cool completely.

Step 2: Make the Orange Filling

In a saucepan, whisk together orange juice, zest, sugar, cornstarch, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Remove from heat and whisk in butter until smooth and glossy. Pour the warm filling into the cooled pie crust.

Step 3: Whip the Meringue

In a clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add sugar and vanilla, continuing to beat until stiff, glossy peaks form. The meringue should hold its shape when you lift the beaters.

Step 4: Top and Toast

Spread the meringue over the warm orange filling, making sure to seal the edges against the crust to prevent shrinking. Use the back of a spoon to create swirls and peaks. Bake until the meringue is golden brown, about 10-15 minutes.

Step 5: Cool and Serve

Let the pie cool at room temperature, then chill in the fridge for a few hours before slicing. Serve cold for the most refreshing bite!

Nutrition Facts

Servings: [Number of servings]
Calories per serving: [Calorie count per serving]

Preparation Time

Prep Time: 20 minutes
Cook Time: 20 minutes
Chill Time: 3 hours
Total Time: 3 hours 40 minutes

How to Serve Orange Meringue Pie

Chilled: This pie is best served cold to keep the filling set and the meringue light.

With a Twist: Add a sprinkle of orange zest or candied orange peel on top for an extra touch of citrus flair.

Paired with Tea or Coffee: The perfect afternoon treat or after-dinner dessert when served alongside a warm beverage.

With a Dollop of Cream: Not necessary, but a light whipped cream can complement the tartness beautifully.

Additional Tips

• Use Fresh Oranges: Bottled juice just won’t do—fresh juice and zest are key for that vibrant, clean orange flavor.
• Don’t Skip the Cornstarch: It’s essential for getting the custard to set properly and slice cleanly.
• Seal the Meringue: Make sure it touches the crust all around to prevent it from shrinking or weeping.
• Cool Before Chilling: Let the pie cool at room temp before refrigerating to avoid condensation on the meringue.
• Make Ahead: Best made the day before you plan to serve it, so it has time to fully set.

FAQ Section

Q1: Can I use store-bought pie crust?
A1: Absolutely! It saves time and still tastes great. Just be sure to blind bake it first.

Q2: Can I substitute lemon juice for orange?
A2: You can, but it’ll turn into lemon meringue pie! For a twist, try a mix of lemon and orange.

Q3: My meringue is weeping. What went wrong?
A3: This can happen if the meringue wasn’t sealed to the crust or if the pie was refrigerated before cooling completely.

Q4: How long will this pie last?
A4: It’s best eaten within 2–3 days, stored covered in the fridge.

Q5: Can I make this pie dairy-free?
A5: Yes! Use plant-based butter and make sure your crust is also dairy-free.

Q6: Can I make the filling in advance?
A6: It’s best used immediately while still warm, so the meringue sticks properly and doesn’t slide.

Q7: How do I know when the filling is thick enough?
A7: It should coat the back of a spoon and leave a trail when you swipe your finger across it.

Q8: What’s the best way to separate eggs?
A8: Crack the egg cold and gently transfer the yolk between the two shell halves, letting the white fall into a bowl.

Q9: Can I torch the meringue instead of baking it?
A9: Yes! If you prefer, use a kitchen torch for a toasted finish instead of baking it.

Q10: Can I freeze this pie?
A10: Unfortunately, meringue doesn’t freeze well—it can become rubbery and separate when thawed.

Conclusion

Orange Meringue Pie is what dessert dreams are made of—bright, creamy, and oh-so-satisfying. With its luscious orange filling and cloud-like meringue topping, it’s a citrusy twist on a classic that feels both familiar and refreshingly new. Make it for a special occasion, a holiday, or just because your tastebuds deserve something magical. You’ll be so glad you did.

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