Orange Meringue Pie

Old Fashioned Citrus Dessert

© Catherine Laurenzi-Bridges

Jun 3, 2007

For a dessert that is light and tangy but easy to make and to store, try this brilliantly flavored custard pie with a meringue topping that is sure to make everyone sit up and take notice.

Old Fashioned Summer Orange Meringue Pie

• 1 - 9 inch graham cracker pie crust

Custard:

• 5 eggs, yolks only, beaten
• 1 3/4 cups white sugar
• 4 tbs flour, all-purpose
• 6 tbs butter, melted
• 2 tbs grated orange zest (peel)
• 2 cups orange juice - fresh squeezed or store bought

Meringue:

• 3 eggs, whites only
• 2 drops vanilla extract
• 6 tbs white sugar
• 1 large orange, peeled and sectioned

Oven Custard Method:

1. Preheat oven to 450 degrees Fahrenheit
2. In a medium bowl, beat together egg yolks and 1 1/4 cup sugar until mixture is thick and lemon-color.
3. Add in flour, melted butter, grated orange zest and orange juice. Use ½ cup sugar remaining to bring flavor to preference.
4. Mix well and pour into graham cracker crust
5. Bake in preheated oven for 10 minutes. Reduce oven temp to 350 degrees Fahrenheit and let bake for 25 additional minutes.

Stove Top Custard Method:

• Add 5 tablespoons cornstarch to custard ingredients and remove flour altogether

1. In saucepan combine sugar and cornstarch, mix until all lumps are gone and mixture is smooth. Slowly bring the saucepan to medium heat.
2. In a separate bowl, combine egg yolks, orange juice and water. Stir the egg/juice mixture gradually into sugar/cornstarch.
3. Stir constantly maintaining a medium heat until the custard thickens and boils. As a gentle boil begins, stir constantly and add in butter, lemon juice and zest.
4. Pour into graham cracker crust.

1. In a large bowl, beat egg whites and vanilla to foamy. Gradually add in 6 tablespoons sugar, continuing the beating until the whites begin to form stiff peaks. Spread this meringue over pie, covering the edges carefully and completely.
2. Return to oven for about 10 minutes to brown meringue to a golden hue.
3. Let pie cool well on a rack in a still area before serving. Garnish individual slices with orange sections rolled in confectioners sugar.

A great variation is to gently fold coconut shreds into the raw meringue, then cover custard completely and bake for about ten minutes until meringue is golden brown. This pie is a great one to take along to a summer picnic, family reunion or poolside party. It can be covered with foil or plastic wrap and stored for two to three days in the refrigerator.

Print Article

View All Articles

How to subscribe to feeds