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Florida Citrus Meringue Pie

 Florida Citrus Meringue Pie
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
8 ServingsPrep: 30 min. Bake: 15 min. + chilling


  • 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 McCormick® Pure Vanilla Extract
  • 1/4 teaspoon cream of tartar
  • 1/2 cup sugar


  • 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.
  • 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

2 of 2

Florida Citrus Meringue Pie (continued)

Directions (continued)

  • wire rack. Reduce oven setting to 350°.
  • 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.
  • 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.
  • 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.
  • Transfer hot filling to crust. Spread meringue over filling, sealing
  • to edge of crust; swirl top with the back of a spoon.
  • 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.
Nutritional Facts: 1 piece equals 350 calories, 12 g fat (6 g saturated fat), 115 mg cholesterol, 293 mg sodium, 57 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.