Total Time
Prep 10 mins
Cook 30 mins

This is an Oldie from Betty Crocker's Pie & Pastry Cookbook....easy to do & a very nice change from the standard Lemon Meringue Pie.

Ingredients Nutrition


  1. Preheat oven to 400°.
  2. In saucepan combine sugar and cornstarch.
  3. Combine egg yolks, orange juice and water; stir gradually into sugar/cornstarch mixture in the pan.
  4. Cook stirring constantly over medium heat until mixture thickens and boils.
  5. Boil 1 minute, stirring constantly; stir in butter, lemon juice and the peel.
  6. Immediately pour into pre-baked pie shell.
  7. Cover completely with meringue-carefully sealing to the edges.
  8. Bake about 10 minutes or until meringue browns lightly.
  9. Cool on wire rack out of drafts.
Most Helpful

Very good, with a very good orange taste. The orange zest can be little bit sour, so maybe next time I´ll use little bit less. A very nice change from the lemon pie!

teresaspindel October 27, 2003

Yummy yum yum!! This was really really easy to whip up. It was all I could do to keep from eating the pie filling straight out of the pan!I used Meringue Topping for the meringue. It did weep but only a little bit and it was orange colored so it looked like it was planned! LOL

*Z* November 04, 2009