Orange Meringue Pie
A bright and tangy orange meringue pie featuring a citrusy filling topped with fluffy meringue, perfect for citrus lovers and special occasions.
Ingredients
Instructions
- Blend cornstarch, 3/4 cup sugar, and salt in a saucepan.
- Gradually stir in boiling water.
- Cook over medium heat, stirring constantly, until thickened.
- Reduce heat to low; cook and stir for 5 minutes longer.
- Stir in frozen orange juice concentrate, butter, grated orange rind, and egg yolks; cook until mixture is thickened and bubbly.
- Pour filling into the baked pie shell.
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form.
- Add vanilla and continue beating until stiff peaks form.
- Spread meringue over the filling, sealing the edges to prevent shrinking.
- Bake in a preheated oven at 350°F (175°C) for 10-15 minutes or until meringue is golden brown.
- Cool before serving.
Tips & Substitutions
To prevent the meringue from weeping, ensure the filling is hot when spreading the meringue over it. If you don't have orange juice concentrate, lemon juice can be a good substitute, but adjust the sugar to taste. For a more intense orange flavor, consider adding a few drops of orange extract to the filling.
Serving Suggestions
Serve orange meringue pie chilled for a refreshing dessert. It pairs beautifully with whipped cream or a scoop of vanilla ice cream. Consider serving it alongside a light fruit salad, such as a Pasta And Walnut Fruit Salad, for a delightful contrast.
Storage & Reheating
Store leftovers in the refrigerator, covered loosely with plastic wrap to avoid sticking to the meringue. It's best consumed within 2 days, as the meringue can start to lose its texture over time. To serve, let it sit at room temperature for about 15 minutes before slicing.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Meringue Pie contains roughly 468 calories, with 11g protein, 72g carbohydrates, and 8g fat. It is an excellent source of potassium (48% of the Daily Value) and protein (22% of the Daily Value), and a good source of iron.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Why did my meringue weep?
Meringue can weep if it's not cooked properly or if it's placed on a cool filling. Make sure the filling is hot when you spread the meringue, and try to bake it until the meringue is golden brown to help stabilize it.
Can I make the pie ahead of time?
Yes, you can prepare the filling and meringue the day before. Assemble the pie but wait to bake the meringue until just before serving to ensure the best texture and flavor.
What can I use instead of a pie shell?
If you're looking for a gluten-free option, consider using a crust made from ground nuts or a pre-made gluten-free pie crust. Alternatively, you could serve the filling in dessert cups without a crust for a lighter option.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).