[This orange meringue pie is sponsored by Florida’s Natural. A classic, buttery pie crust that’s flaky and light, filled with a rich, tangy orange curd and topped with cloud-like whipped meringue that bakes up with a roasted-marshmallow flavor. Delicious!]
If you’re craving a bright, citrus dessert, this orange meringue pie fits the bill.
This pie features a buttery, flaky crust, a vibrant orange curd and a fluffy meringue that tastes like a cloud of roasted marshmallow. One bite feels like sunshine on a cloudy day — simple to make and irresistible to eat.
My grandmother was the family’s pie queen and her lemon meringue was legendary. I’ve long loved citrus meringue pies, and this orange version — bright, sweet and a little tart — became an experiment I couldn’t resist.
We use high-quality orange juice for the curd to ensure the flavor shines through. The result is a silky, tangy filling that pairs perfectly with the buttery crust and toasty meringue.
This pie tastes like a juicy orange topped with a melt-in-your-mouth meringue and nestled in a perfectly flaky crust. It’s a dessert we’ll keep making again and again.
To make it, I start with my grandmother’s pie crust and blind-bake it so the bottom stays crisp and the edges turn golden. The orange curd is made by cooking orange juice with sugar and cornstarch until thick, then whisking in egg yolks, butter and vanilla for a glossy, silky filling.
The meringue is simple: whip egg whites with sugar and a pinch of cream of tartar until stiff peaks form, then spread it over the cooled curd and bake briefly until golden and toasty. The short bake time gives the meringue that roasted-marshmallow character without overcooking the filling.
A key tip: serve the pie soon after it cools so the meringue stays fluffy and doesn’t weep. If you need to prep ahead, you can blind-bake the crust and make the curd in advance; keep the curd chilled, then top with freshly whipped meringue and bake right before serving.
Orange Meringue Pie
Orange Meringue Pie
8 people
Ingredients
Pie crust
- 2 cups sifted all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 large egg, lightly beaten
- 1/2 teaspoon white vinegar
- 1/4 cup ice cold water
- 3/4 cup cold unsalted butter, cut into pieces (1 1/2 sticks or 12 tablespoons)
- 1 egg white, lightly beaten
Pie
- 3/4 cup sugar
- 1/3 cup cornstarch
- 1/2 teaspoon pinch salt
- 1 3/4 cups orange juice (no-pulp preferred)
- 4 large eggs, separated
- 4 tablespoons unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
- 1/2 cup sugar (for meringue)
- 1/4 teaspoon cream of tartar
Instructions
Pie crust
- Add the flour, sugar and salt to a food processor and pulse to combine. In a small bowl whisk the egg, vinegar and water. Add cold butter pieces and pulse until coarse crumbs form. Sprinkle the liquid over the flour and pulse until dough comes together.
- Remove the dough, form into a disk, wrap in plastic and refrigerate 30 minutes.
- Preheat the oven to 375°F (190°C). Roll the dough into a 12-inch circle to fit a 9-inch pie plate. Transfer to the plate, trim and crimp the edges as desired.
- Line the crust with parchment and fill with pie weights, dried beans or granulated sugar. Blind bake 15–20 minutes until set and golden. Remove weights and parchment and let cool slightly.
Pie
- To make the orange curd, combine sugar, cornstarch, salt and orange juice in a saucepan over medium heat. Whisk until sugar dissolves and mixture thickens and bubbles, about 5–6 minutes.
- Remove from heat and quickly whisk in the egg yolks, then whisk in the butter until melted and the vanilla.
- Pour the curd into the baked pie crust and set aside to cool to room temperature.
- When filling has cooled, make the meringue. Place egg whites in the bowl of a stand mixer and beat until foamy. Gradually add the sugar and cream of tartar and beat until stiff peaks form.
- Spread the meringue over the orange curd, sealing the meringue to the crust edges. Bake at 375°F (190°C) for about 15 minutes, or until the meringue is golden and toasty.
- Let cool, then slice and serve. For best texture, enjoy soon after cooling so the meringue stays fluffy.
The meringue bakes up fluffy and golden — truly the fluffiest finish for a citrus pie.
The fluffiest!