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Orange Meringue Pie
Orange Meringue Pie
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
110 minutes
Orange-infused meringue featuring fresh orange juice, zest, and segments for a vibrant twist.
Ingredients:
  • 1 (9 inch) unbaked pie crust
  • 0.75 cup sugar
  • 0.33333334326744 cup cornstarch
  • 1 pinch salt
  • 1 cup orange juice
  • 0.5 cup lemon juice
  • 4 eggs, separated
  • 4 tablespoons butter or margarine, cut into pieces
  • 2 teaspoons grated orange zest
  • 0.5 cup diced orange segments
  • 0.25 teaspoon cream of tartar
Instructions:
  • Preheat the oven to 400 degrees F (205 degrees C. Line the pastry with aluminum foil and fill it with pie weights or dried beans. Bake until the crust's edge turns golden, approximately 10 minutes. Then, remove the foil and weights and bake for an additional 5 minutes.
  • Combine sugar, cornstarch, and salt in a small saucepan. Add orange juice, lemon juice, water, and egg yolks. Cook over medium heat, stirring often until thick, about 5 minutes. Remove from heat, stir in butter, orange zest, and diced oranges if desired. Pour mixture into pie crust, cover with plastic wrap, and cool.
  • Once the pie filling has cooled to room temperature, begin by preheating the oven to 350 degrees F (175 degrees C. In a large glass or metal bowl, whip egg whites until foamy, then gradually add 1/2 cup sugar and cream of tartar. Continue beating until stiff peaks form. The meringue is ready when the egg whites create sharp peaks that hold their shape. Spread the meringue over the pie, ensuring it covers the filling entirely and reaches the edges of the crust.
  • Bake until the meringue topping turns a beautiful golden brown, approximately 15 minutes in the oven already preheated.

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