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Zesty Orange Meringue Pie with a Golden Cloud Top Recipe

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★★★★★

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.

Ingredients

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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

Find it online: https://hannahdelgado.com/zesty-orange-meringue-pie-with-a-golden-cloud-top-recipe/