Orange Meringue Pie

Orange Meringue Pie
Capelle.r / Getty Images
Prep: 25 mins
Cook: 15 mins
Total: 40 mins
Servings: 8 servings
Yield: 1 9-inch pie
Nutrition Facts (per serving)
408 Calories
15g Fat
62g Carbs
7g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8
Amount per serving
Calories 408
% Daily Value*
Total Fat 15g 19%
Saturated Fat 5g 26%
Cholesterol 97mg 32%
Sodium 297mg 13%
Total Carbohydrate 62g 23%
Dietary Fiber 2g 6%
Total Sugars 37g
Protein 7g
Vitamin C 10mg 50%
Calcium 29mg 2%
Iron 2mg 10%
Potassium 150mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This orange meringue pie is a refreshing change from lemon meringue.

Use a prebaked pie shell for the pie. This food processor crust is a good choice, or use a frozen crust or refrigerated pastry sheets. Follow the directions on the package for prebaking the crust.

Top the pie with a whipped cream topping if you prefer.


For the Pie:

  • 1 (9-inch) pie shell, baked and cooled

  • 1 cup sugar

  • 5 tablespoons all-purpose flour

  • 1/4 teaspoon salt

  • 1 cup warm water

  • 1/2 cup orange juice

  • 3 large egg yolks

  • 1 tablespoon unsalted butter

  • 1 tablespoon lemon juice

  • 2 tablespoons finely grated orange zest

For the Meringue Topping:

  • 3 large egg whites

  • 1/4 teaspoon cream of tartar

  • 6 tablespoons sugar

  • 1/2 teaspoon pure vanilla extract, optional

Steps to Make It

  1. Gather the ingredients.

  2. Bake the pie crust as directed on the recipe or package.

  3. Remove the crust to a rack to cool and reduce the oven heat to 325 F.

  4. In a medium saucepan, combine the 1 cup of sugar, flour, and salt.

  5. Stir in warm water and orange juice.

  6. Place the saucepan over medium-low heat and cook, stirring constantly until the mixture thickens and begins to boil. Boil gently, stirring, for 1 minute. Set the saucepan over simmering water and continue cooking for about 10 minutes longer.

  7. In a small bowl, whisk the egg yolks. While whisking constantly, add about 1/2 cup of the hot mixture to the egg yolks. Whisk the egg yolk mixture back into the hot mixture; blend thoroughly. Cook over the simmering water for 5 to 7 minutes longer, stirring constantly.

  8. Remove the saucepan from the pan of hot water. Add the butter, lemon juice, and orange zest. Let mixture cool slightly and then pour it into the cooled baked pie crust.

  9. Meanwhile, make the meringue. In a mixing bowl with an electric mixer, beat the egg whites until frothy; add the cream of tartar and continue to beat until the meringue holds soft peaks. While beating constantly, add the 6 tablespoons of sugar gradually and continue beating until stiff and glossy. If desired, add 1/2 teaspoon of vanilla or another flavoring.

  10. Spoon the meringue onto the pie filling, gently spreading to the crust edge to seal filling in.

  11. Bake in the preheated oven for 15 to 18 minutes, until the peaks are nicely browned.

  12. Serve and enjoy!

Reader Comments

"Every Sunday we choose to have a destination dinner and my kids pick the place. This time my 4-year-old daughter picked Florida so I searched the internet for appropriate recipes. This one turned out to be a fantastic dessert and was reasonably easy to make. I would definitely make it again!" Jenny

Recipe Tags: