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Orange Meringue Pie - Bright, Citrusy, and Comforting

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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 pre-baked 9-inch pie crust (homemade or store-bought)
  • For the orange filling: 1 cup freshly squeezed orange juice (from about 3–4 oranges)
  • 2 teaspoons finely grated orange zest
  • 2 tablespoons lemon juice
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/8 teaspoon salt
  • 4 large egg yolks
  • 1 cup whole milk
  • 2 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract
  • For the meringue: 4 large egg whites, room temperature
  • 1/2 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon cornstarch mixed with 2 teaspoons water (slurry)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Method
 

  1. Prep the crust: Blind-bake a 9-inch pie crust according to package or recipe directions. Let it cool completely on a rack. A cooled crust helps the filling set cleanly.
  2. Make the orange base: In a medium saucepan off the heat, whisk together sugar, cornstarch, and salt. Whisk in the milk until smooth, then add orange juice, lemon juice, and zest. Stir until there are no lumps.
  3. Cook the filling: Set the pan over medium heat. Cook, whisking often, until the mixture begins to thicken and bubble around the edges, 5–8 minutes. Lower the heat to maintain a gentle simmer.
  4. Temper the yolks: In a small bowl, whisk the egg yolks. Slowly drizzle in about 1/2 cup of the hot orange mixture while whisking constantly. Return the tempered yolks to the saucepan and whisk well.
  5. Finish the custard: Continue cooking over low heat, whisking, for 1–2 minutes until glossy and thick. Remove from heat and whisk in butter and vanilla until smooth.
  6. Fill the crust: Pour the hot filling into the cooled pie crust. Spread evenly and keep it warm while you make the meringue. The heat helps the meringue adhere, reducing gaps and weeping.
  7. Preheat and position: Heat oven to 350°F (175°C). Place the oven rack in the middle.
  8. Make the meringue: In a clean, grease-free mixing bowl, beat egg whites and salt on medium speed until foamy. Add cream of tartar, then increase speed to medium-high. Gradually add sugar, 1 tablespoon at a time, beating until glossy medium-stiff peaks form. Beat in vanilla, then mix in the cornstarch slurry just until combined.
  9. Top the pie: Spoon the meringue onto the hot filling, starting at the edges to seal to the crust. Spread to the center and create peaks with the back of a spoon. Sealing the edges is crucial to prevent shrinkage and weeping.
  10. Bake: Bake 12–15 minutes, until the meringue is golden on top. Rotate the pie once if needed for even color.
  11. Cool and set: Let the pie cool on a rack for 1 hour, then chill uncovered for at least 3 hours. This rest time helps the filling slice cleanly.
  12. Serve: Slice with a sharp, clean knife. Wipe the blade between cuts for neat slices.