Orange Meringue Pie

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READY IN: 40mins

This is delecious! Made with 3 cups of orange juice, this is citrus heaven! This is just beautiful! Source: Taste of Home Times do not include chilling time.

Ingredients Nutrition

  • 1 12 cups sugar
  • 14 cup plus 2 tablespoons cornstarch
  • 14 teaspoon salt
  • 3 cups orange juice
  • 4 egg yolks, well beaten
  • 14 cup plus 2 tablespoons lemon juice
  • 3 tablespoons butter
  • 1 12 teaspoons grated orange peel
  • 1 pie shell, baked (9 inches)

  • 4 egg whites, room temperature
  • 14 teaspoon cream of tartar
  • 12 cup sugar


  1. 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.
  2. 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. beat on high until stiff and glossy.
  3. 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.
  4. Bake at 350°F 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.

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