Orange Meringue Pie

Orange Meringue Pie

delightful variation to lemon meringue. distinct taste.


  1. pie crust, unbaked (9 inches)
  2. One-fourth cup sugar
  3. One-third cup cornstarch
  4. One pinch of salt
  5. One cup of orange juice
  6. Half cup of lemon juice
  7. Half cup water Four eggs, divided
  8. Four tablespoons of margarine or butter, sliced into small pieces
  9. two tsp finely chopped orange peel
  10. ½ cup of chopped orange pieces
  11. Half cup of white sugar One
  12. half tsp cream of tartar


  • Set oven temperature to 400 F (205 C). Pie weights or dried beans can be placed on top of the aluminum foil-lined pastry. Bake for about ten minutes, or until the crust’s edge turns brown, in a preheated oven. Take off the weights and foil with care, and bake for an additional five minutes.
  • Combine the 1/3 cup cornstarch, 3/4 cup sugar, and salt in a small pot. Stir in the water, lemon juice, and orange juice. Add the egg yolks and whisk. Simmer over medium heat for approximately 5 minutes, stirring often, or until thick and bubbling. Take off the heat and mix in the orange zest and butter. Stir in the chopped orange segments, if desired. Pour into pie crust that has been prepared, cover with plastic wrap, and leave to cool.
  • Melt the meringue and preheat the oven once the pie filling has cooled to room temperature. Set oven temperature to 350 F (175 C). Beat the egg whites until frothy in a sizable glass or metal basin. Add the cream of tartar and 1/2 cup sugar gradually while beating until stiff peaks form. Raise your whisk or whip straight up; you should see a distinct, well-formed peak formed by the egg whites. Make sure the meringue reaches the sides of the pie shell and covers the filling thoroughly before spreading it over the pie.
  • Bake for about 15 minutes, or until the meringue topping is golden brown, in a preheated oven.

Nutrition Information

(per serving)

365 Calories

53g Carbs,

5g Protein,

and 16g Fat

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