Florida Citrus Meringue Pie Recipe
Florida Citrus Meringue Pie Recipe photo by Taste of Home
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Florida Citrus Meringue Pie Recipe

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4.5 11 16
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Why limit a great dessert to just one kind of citrus fruit? Thanks to orange and lemon, this lovely pie packs a bold sweet-tart flavor! —Barbara Carlucci, Orange Park, Florida
TOTAL TIME: Prep: 30 min. Bake: 15 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 15 min. + chilling
MAKES: 8 servings


  • Pastry for single-crust pie (9 inches)
  • 1 cup sugar
  • 5 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1 cup water
  • 1 cup orange juice
  • 4 egg yolks
  • 1/2 cup lemon juice
  • 2 tablespoons butter
  • 1 teaspoon grated lemon peel
  • 1 teaspoon grated orange peel
  • 4 egg whites
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 1/2 cup sugar

Nutritional Facts

1 piece: 415 calories, 17g fat (10g saturated fat), 140mg cholesterol, 318mg sodium, 62g carbohydrate (41g sugars, 1g fiber), 6g protein.


  1. Preheat oven to 450°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
  2. Bake 8-10 minutes or until bottom is lightly browned. Remove foil and weights; bake 5-8 minutes longer or until golden brown. Cool on a wire rack. Reduce oven setting to 350°.
  3. Meanwhile, in a large saucepan, mix sugar, cornstarch and salt. Whisk in water and orange juice. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer (mixture will be thick). Remove from heat.
  4. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Gently stir in lemon juice, butter, and lemon and orange peels.
  5. For meringue, in a large bowl, beat egg whites with vanilla and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form.
  6. Transfer hot filling to crust. Spread meringue over filling, sealing to edge of crust; swirl top with the back of a spoon.
  7. Bake 13-16 minutes or until meringue is golden brown. Cool on a wire rack 1 hour. Chill 3 hours before serving. Refrigerate leftovers. Yield: 8 servings.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.
Originally published as Florida Citrus Meringue Pie in Taste of Home December/January 2010, p77

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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ms11145 User ID: 1604521 263457
Reviewed Mar. 14, 2017

"Great pie. One reviewer noted that it didn't set up well. I believe the trick is to cook it longer. I used the amount of corn starch stated and it set up beautifully well. I was a little apprehensive when adding the lemon juice, but that didn't phase the thickness at all. To make this even more of a citrus pie, I mixed lime juice with the lemon juice."

Annie User ID: 9009258 258929
Reviewed Dec. 31, 2016

"I made this pie exactly as the recipe states. I knew even before I put the filling in the crust that there wasn't enough cornstarch. My regular lemon meringue pie has two cups of liquid and 7 tablespoons of cornstarch. This pie has two and a half cups of liquid and only five tablespoons of cornstarch. If the spoon can't almost stand up in the filling you need more cornstarch!"

JoycemRhodes User ID: 6846874 253718
Reviewed Sep. 5, 2016 Edited Jan. 5, 2017

"baked two of these. one for a church potluck. never brought any home. the other was a gift to my daughter in law on her birthday. she shared a piece with me. It was wonderful. Not at all hard to make."

cynthiaseydler User ID: 5530883 145477
Reviewed Mar. 16, 2014

"Great pie. Daughter won first place in our home town pie contest."

luann8190 User ID: 6756458 184713
Reviewed Feb. 23, 2014

"This was my birthday pie last year...and i am hoping for another!"

spoiledbasher User ID: 3194367 168744
Reviewed Jun. 20, 2013

"This wouldn't set! Even after I removed the meringue and cooked it another 30 minutes, I refrigerated it over night and it firmed up a little."

micheleclow User ID: 6777152 108013
Reviewed Jun. 2, 2012 Edited Jan. 5, 2017

"I made this for a dinner party and everyone loved it. It's easy to make and oh, so delicious."

tsuop User ID: 6274346 167620
Reviewed Mar. 22, 2012

"I made this pie for special freinds. They raved over it as do I. Fantastic, I've made it several times since & it's just plain geat!!"

my_litch91 User ID: 1925659 186683
Reviewed Apr. 4, 2011

"pretty simple, and super tasty!

added 1/4 tsp cream of tartar to the meringue though. c:"

SharonAntoszyk User ID: 2511295 145476
Reviewed Jan. 1, 2010

"This pie has a smoother flavor than lemon meringue pie. It is less tart. I liked it better as did my guests. We will definitely make this again."

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