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Orange Meringue Pie

 Orange Meringue Pie
This light, luscious pie—my grandmother's specialty—is still one of our family's most-requested summertime desserts.
8 ServingsPrep: 25 min. Bake: 15 min. + cooling

Ingredients

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

Directions

  • 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.

2 of 2

Orange Meringue Pie (continued)

Directions (continued)

  • 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. Yield: 8 servings.
Nutritional Facts: 1 serving (1 piece) equals 457 calories, 14 g fat (6 g saturated fat), 123 mg cholesterol, 249 mg sodium, 80 g carbohydrate, trace fiber, 5 g protein.