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Florida Citrus Meringue Pie Recipe

Florida Citrus Meringue Pie Recipe

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 YIELD: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


  • 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.

Recipe Note

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

Reviews for Florida Citrus Meringue Pie

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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."

regansma User ID: 496976 187797
Reviewed Dec. 24, 2009

"Everybody raved. easy and it did not have to set overnight like most lemon meringue pies."

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