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Citrusy Meringue Pie

 Citrusy Meringue Pie
Karyn Lee from West Columbia, South Carolina suggests a citrus twist to a traditional favorite. "Try this pie the next time you have company, and you're sure to be asked for the recipe." —Karyn Lee, West Columbia, South Carolina
6-8 ServingsPrep: 30 min. + chilling Bake: 15 min. + cooling

Ingredients

  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 1-1/2 cups orange juice
  • 3 egg yolks, lightly beaten
  • 1 tablespoon butter
  • MERINGUE:
  • 3 egg whites
  • 6 tablespoons sugar
  • 1 pastry shell (9 inches), baked
  • Orange peel strips, optional

Directions

  • In a large saucepan, combine sugar and cornstarch. Stir in orange
  • juice until smooth. Cook and stir over medium-high heat until
  • thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
  • Remove from the heat. Stir 1/2 cup hot mixture into egg yolks;
  • return all to the pan, stirring constantly. Bring to a gentle boil;
  • cook and stir 2 minutes longer. Stir in butter; keep warm.
  • In a small bowl, beat the egg whites on medium speed until foamy.
  • Gradually beat in sugar, 1 tablespoon at a time, on high just until
  • stiff peaks form and sugar is dissolved. Pour hot filling into
  • pastry shell. Spread meringue over filling, sealing edges to crust.
  • Bake at 375° for 15 minutes or until the meringue is golden

2 of 2

Citrusy Meringue Pie (continued)

Directions (continued)

  • brown. Cool on a wire rack for 1 hour.
  • Refrigerate for at least 3 hours before serving. Garnish with orange
  • peel if desired. Refrigerate leftovers. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 slice) equals 306 calories, 10 g fat (4 g saturated fat), 89 mg cholesterol, 138 mg sodium, 50 g carbohydrate, trace fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.