Orange Meringue Pie


1 (9 inch) pie crust, fresh or frozen
1/4 cup flour
3/4 cup sugar
1/2 cup water
2 tsps grated orange zest
1 cup orange juice
1 tbs lemon juice
2 tbs unsalted butter
2 egg yolks, beaten
3 large egg whites at room temperature
1/2 tsp pure vanilla extract
1/4 tsp cream of tartar
6 tbs superfine sugar
  • Prepare and pre-baked pie shell and cool completely. ( Cook at 350 degrees for 15 minutes)
  • Preheat the oven to 350 degrees.
  • In the top a a double boiler set over simmering water, combine the the flour, sugar, and water.
  • Add the orange zest, orange juice, and lemon juice.
  • Cook, stirring frequently for 20 minutes or until thickened.
  • Remove the pan from the heat. Add the butter.
  • Stir in a small amount of orange mixture into the egg yolks.
  • Combine the egg yolk mixture with the mixture in the top of the double boiler. Cook 2 minutes more.
  • Remove the pan from the heat.
  • Turn the filling into the pie shell.
  • While filling is still hot, prepare the meringue.
  • Beat the egg whites, vanilla and cream of tartar until the mixture forms still peaks.
  • Gradually add the sugar, 1 tbs at a time, beating until very stiff and glossy.
  • All the sugar must be dissolved.
  • Spread the meringue over the hot filling, sealing it to the edge of the crust.
  • Bake for 12 to 15 minutes or until golden brown.




40 min


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