Orange Meringue Pie Is Even Better Than Lemon

A delightful twist on the classic lemon meringue pie, this orange meringue pie brings a refreshing citrus flavor that’s even better than the original. The sweet and tangy orange filling paired with a fluffy meringue topping makes for a perfect dessert that’s sure to impress.


For the Crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 3-4 tablespoons ice water

For the Orange Filling:

  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups freshly squeezed orange juice (about 4-5 oranges)
  • 1 tablespoon orange zest
  • 4 large egg yolks
  • 2 tablespoons unsalted butter

For the Meringue:

  • 4 large egg whites
  • 1/2 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract


  1. Prepare the Crust:
    1.1. Preheat your oven to 375°F (190°C).
    1.2. In a large bowl, combine flour, sugar, and salt.
    1.3. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
    1.4. Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together.
    1.5. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
    1.6. Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the pie dish and trim any excess. Prick the bottom with a fork.
    1.7. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper. Bake for an additional 10 minutes, or until golden brown. Let cool completely.
  2. Prepare the Orange Filling:
    2.1. In a medium saucepan, whisk together sugar, cornstarch, and salt.
    2.2. Gradually whisk in the orange juice and orange zest until smooth.
    2.3. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.
    2.4. In a small bowl, beat the egg yolks. Gradually whisk in a small amount of the hot orange mixture to temper the eggs.
    2.5. Slowly whisk the tempered eggs back into the saucepan with the remaining orange mixture.
    2.6. Return the saucepan to medium heat and cook, stirring constantly, until thickened (about 2-3 minutes). Remove from heat and stir in the butter until melted and smooth.
    2.7. Pour the filling into the cooled pie crust.
  3. Prepare the Meringue:
    3.1. In a large bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
    3.2. Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form. Beat in the vanilla extract.
    3.3. Spread the meringue over the hot orange filling, making sure to seal the edges to the crust to prevent shrinking.
  4. Bake the Pie:
    4.1. Bake the pie at 375°F (190°C) for 10-12 minutes, or until the meringue is golden brown.
    4.2. Let the pie cool on a wire rack for 1 hour, then refrigerate for at least 3 hours before serving to allow the filling to set.

Enjoy your delicious Orange Meringue Pie!

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