Zesty Orange Meringue Pie with a Golden Cloud Top Recipe

Introduction

This Zesty Orange Meringue Pie is a bright, refreshing dessert with a luscious citrus filling topped by a light, golden meringue. Perfect for summer gatherings or any time you want a sweet, tangy treat that impresses with its delicate texture and vibrant flavor.

Ingredients

• 1 (9-inch) pie crust, baked
• 3/4 cup white sugar
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 1/2 cup orange juice
• 1/4 cup lemon juice
• 1/4 cup water
• 4 egg yolks, beaten
• 2 tablespoons butter
• 1 tablespoon grated orange zest
• 1 orange, peeled and diced (optional)
• 4 egg whites
• 1/2 cup white sugar
• 1/4 teaspoon cream of tartar

Instructions

1. Step 1: Preheat your oven to 400°F (205°C). Line the baked pie crust with aluminum foil and fill with pie weights or dried beans. Bake for 10 minutes until the edges start to turn golden. Remove the weights and foil, then bake for another 5 minutes. Set aside.
2. Step 2: In a small saucepan, combine 3/4 cup sugar, cornstarch, and salt. Stir in the orange juice, lemon juice, and water. Whisk in the beaten egg yolks until smooth.
3. Step 3: Cook the mixture over medium heat, stirring frequently, until it thickens and becomes bubbly, about 5 minutes. Remove from heat and stir in the butter, orange zest, and diced orange if using.
4. Step 4: Pour the filling into the pre-baked pie crust. Cover with plastic wrap directly on the surface of the filling and let it cool to room temperature.
5. Step 5: Lower the oven temperature to 350°F (175°C). In a large bowl, beat the egg whites until foamy. Gradually add 1/2 cup sugar and cream of tartar while continuing to beat until stiff peaks form.
6. Step 6: Spread the meringue evenly over the cooled filling, making sure it touches the edges of the crust to seal the pie and prevent shrinking.
7. Step 7: Bake the pie for 15 minutes or until the meringue is a beautiful golden brown. Allow the pie to cool completely before serving.

Tips & Variations

• For extra zing, add a teaspoon of finely grated lemon zest along with the orange zest.
• If you prefer a sweeter meringue, increase the sugar in the egg whites by a couple of tablespoons.
• Use fresh-squeezed juices for the best citrus flavor instead of bottled juice.
• To create a decorative meringue topping, use a piping bag or swirl with the back of a spoon before baking.

Storage

Store the pie covered in the refrigerator for up to 2 days to keep the meringue fresh and prevent sogginess. Let the pie come to room temperature or chill slightly before serving. Avoid freezing as the meringue texture will not hold up well when thawed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pie ahead of time?

You can prepare the filling and bake the crust in advance, but it’s best to add and bake the meringue topping shortly before serving to keep it light and airy.

Why is cream of tartar used in the meringue?

Cream of tartar helps stabilize the egg whites, allowing them to whip up more easily and hold stiff peaks for a better meringue texture.

Zesty Orange Meringue Pie with a Golden Cloud Top Recipe

Print Recipe

★★★★★

4.4 from 79 reviews

This Zesty Orange Meringue Pie features a tangy citrus filling topped with a fluffy, golden meringue cloud. The pie combines fresh orange and lemon juices with a rich egg yolk custard base, all nestled in a pre-baked pie crust and crowned with a perfectly browned meringue topping.

• Author: Hannah
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pie Crust

• 1 (9-inch) pie crust, baked

Orange Filling

• 3/4 cup white sugar
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 1/2 cup orange juice
• 1/4 cup lemon juice
• 1/4 cup water
• 4 egg yolks, beaten
• 2 tablespoons butter
• 1 tablespoon grated orange zest
• 1 orange, peeled and diced (optional)

Meringue Topping

• 4 egg whites
• 1/2 cup white sugar
• 1/4 teaspoon cream of tartar

Instructions

1. Pre-bake the Pie Crust: Preheat the oven to 400°F (205°C). Line your pie crust with aluminum foil and fill it with pie weights or dried beans to prevent bubbling. Bake for 10 minutes until the edges are golden. Then remove the weights and foil, and bake for an additional 5 minutes to fully set the crust.
2. Prepare the Orange Filling: In a small saucepan, combine 3/4 cup sugar, cornstarch, and salt. Stir in orange juice, lemon juice, and water. Gradually whisk in the beaten egg yolks ensuring a smooth mixture.
3. Cook the Filling: Place the saucepan over medium heat and cook the mixture, stirring frequently, until it becomes thick and bubbly—this should take about 5 minutes. Remove from heat and stir in the butter, grated orange zest, and diced orange pieces if using.
4. Cool the Filling: Pour the cooked filling into the pre-baked pie crust. Cover the pie with plastic wrap directly touching the filling to prevent a skin from forming. Allow it to cool completely to room temperature.
5. Prepare the Meringue: Lower the oven temperature to 350°F (175°C). In a large, clean bowl, beat the egg whites until foamy using a hand or stand mixer. Gradually add 1/2 cup sugar and cream of tartar, continuing to beat until stiff peaks form, which will create a stable meringue.
6. Top and Seal: Spread the meringue evenly over the cooled pie filling, making sure to seal the meringue to the edges of the crust to prevent shrinking while baking.
7. Bake the Meringue: Place the pie in the oven and bake for about 15 minutes until the meringue turns a beautiful golden brown color.
8. Cool and Serve: Remove the pie from the oven and let it cool completely before slicing and serving to allow the filling to fully set.

Notes

• Using fresh orange and lemon juice enhances the bright citrus flavor.
• For an extra orange burst, include the diced orange pieces in the filling.
• Make sure to seal the meringue edges to avoid shrinking during baking.
• The pie crust can be homemade or store-bought; pre-baking is essential for a crisp base.
• Cool the filling thoroughly before adding the meringue to prevent it from weeping.

Keywords: orange meringue pie, citrus pie, meringue dessert, homemade pie, orange zest pie