Lemon-Orange Meringue Pie

Recipe by Pebbles
READY IN: 50mins




  • Prepare pie crust according to package directions, using foil on edges to prevent burning, until completely baked through. Cool completely.
  • Grate lemon and orange peels with zester, making sure not to get any pith.
  • Remove segments from membranes and squeeze to release juices and segments in large bowl, making sure to remove any seeds.
  • Whisk cornstarch, then 3/4 cup of sugar into fruit, breaking up fruit.
  • Beat in 2 eggs and 3 eggs yolks (reserve whites for meringue).
  • Stir 1 tablespoon grated lemon peel and all but 1/2 teaspoon orange peel.
  • Transfer to heavy medium saucepan at medium high heat. Whisk until mixture boils. Continue whisking vigorously 1 minute.
  • Transfer to bowl and cool completely.
  • Preheat over to 350.
  • Spread filling evenly in crust.
  • Using electric mixer beat reserved 3 egg whites and salt until medium peaks form.
  • Gradually add 1/2 cup sugar and beat about 3 more minutes.
  • Beat in 1/2 teaspoon orange peel.
  • Spread over filling and bake until meringue is golden, about 15 minutes.
  • Cool and refrigerate 1 hour before serving.