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Orange meringue pie
Orange meringue pie
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Prep Time:
25 minutes
Cook Time:
85 minutes
Total Time:
110 minutes
Try our zesty orange meringue pie for a delicious twist on the classic lemon version.
Ingredients:
  • 125ml (1/2 cup) fresh orange juice
  • 20.00 ml finely grated orange rind
  • 155g (3/4 cup) caster sugar
  • 200ml pouring cream
  • 5 eggs, lightly whisked
  • 225g (1 1/2 cups) plain flour
  • 125g chilled butter, chopped
  • 60g (1/3 cup) icing sugar mixture
  • 1 egg yolk
  • 1-40.00 gm chilled water
  • 5 egg whites, at room temperature
  • 155g (3/4 cup) caster sugar, extra
Instructions:
  • Combine orange juice, orange rind, sugar, cream, and egg in a bowl. Cover and refrigerate for 1 hour to enhance the flavors.
  • In a food processor, blend flour, butter, and icing sugar until the mixture looks like fine breadcrumbs. Add the egg yolk and process, then add water slowly until the dough comes together. Wrap the dough in plastic wrap and chill in the fridge for 30 minutes.
  • 1. Preheat the oven to 200ºC. 2. Roll out the pastry on a lightly floured surface to a 4mm-thick disc. 3. Line a 23cm round fluted tart tin (3cm deep) with removable base with the pastry, leaving a 2cm overhang. Press the pastry into the flutes. 4. Cover with non-stick baking paper and weight it down with pastry weights or rice. 5. Bake for 15 minutes, then remove the paper and weights. 6. Bake for an additional 8 minutes until the base is light golden. 7. Let it cool slightly, then trim off any excess pastry with a serrated knife and brush off any crumbs. 8. Place the tin on a baking tray.
  • After lowering the oven temperature to 160ºC, smoothly pour the orange mixture into the pastry case and bake for 40 minutes or until it's just set. Allow it to cool, then refrigerate for 2 hours to chill.
  • Preheat oven to 180ºC. In a large clean, dry bowl, use an electric beater to whip egg whites until soft peaks form. Gradually add extra sugar, 1 tablespoon at a time, while beating continuously until thick and glossy.
  • Spread the fluffy meringue topping generously over the pie, creating beautiful peaks with the back of a spoon. Bake for 8 minutes, or until the meringue turns a delicate golden hue. Allow it to cool completely before serving.

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