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Orange Meringue Pie

This light, luscious pie—my grandmother's specialty—is still one of our family's most-requested summertime desserts.
  • Total Time
    Prep: 25 min. Bake: 15 min. + cooling
  • Makes
    8 servings


  • 1-1/2 cups sugar
  • 1/4 cup plus 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 3 cups orange juice
  • 4 large egg yolks, well beaten
  • 1/4 cup plus 2 tablespoons lemon juice
  • 3 tablespoons butter
  • 1-1/2 teaspoons grated orange zest
  • 1 pie shell (9 inches), baked
  • 4 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 cup sugar


  • In a 2- to 3-qt. saucepan, combine sugar, cornstarch and salt. Using a wire whisk, gradually blend in orange juice until smooth. Add egg yolks and blend thoroughly. Add lemon juice and butter. Cook on medium heat, stirring constantly, and gradually bring to a boil. Reduce heat as mixture begins to thicken. Boil slowly for 1 minute. Remove from heat; stir in peel. Pour hot filling into pie shell. Let stand, allowing a thin film to form on top.
  • Meanwhile, for meringue, beat egg whites in a small bowl until foamy. Add cream of tartar; beat on high until soft peaks form. Reduce speed to medium; add sugar gradually, about 1 tablespoon at a time. beat on high until stiff and glossy.
  • Spoon meringue around edge of filling. Using a spatula, push meringue gently against inner edge of crust, sealing well. Swirl meringue into center of pie.
  • Bake at 350° for 12-15 minutes or until meringue is golden brown. Cool on wire rack at room temperature for 2 hours before serving. To cut, use a sharp knife dipped in hot water.
Nutrition Facts
1 piece: 457 calories, 14g fat (6g saturated fat), 123mg cholesterol, 249mg sodium, 80g carbohydrate (58g sugars, 0 fiber), 5g protein.

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