Orange Meringue Pie Recipe -

Orange Meringue Pie

Recipe by  

"A change from the popular Lemon Meringue Pie."

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Ingredients Edit and Save

Original recipe makes 1 - 8 inch pie Change Servings


  1. Blend cornstarch, 3/4 cup sugar, and salt in a saucepan. Gradually stir in the hot water. Cook over medium heat, stirring constantly until thickened. Reduce heat to low. Cook and stir 5 minutes longer. Remove from heat.
  2. Mix butter or margarine, egg yolks, orange juice, and orange rind into the cornstarch mixture. Cook one minute more. Cover entire surface with clear plastic. Let cool just slightly, and pour into the cooled pastry shell. Cool to room temperature.
  3. In a clean glass bowl, beat the egg whites with vanilla extract and cream of tartar until foamy. Beat in 4 tablespoons sugar gradually, and continue beating until meringue forms stiff and glossy peaks. Spread meringue in swirls over the filling; be sure to seal to the edge of the pastry.
  4. Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or till the meringue is tipped golden brown. Cool to room temperature.
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Reviews More Reviews

Most Helpful Positive Review
Dec 12, 2002

I had never made any meringue pie before and found this one easy and very delicious. My boyfriend actually said he'd have to quite eating the lemon meringue pie because it doesn't compare to the orange!

Most Helpful Critical Review
Dec 26, 2003

I wasn't satisfied with how the pie turned out. The zest made it bitter (yes, I know not to use the white part) and gave it more texture than I care for. 2 egg whites made for a very skimpy topping also.


9 Ratings

May 17, 2006

I thought it was fantastic! I substituted the orange juice to 1 orange popsicle and the corn starch to flour and it turned out magnificent!

Jul 16, 2003

This recipe was definitely very easy to make, but I found that it was rather skimpy on the meringue topping as well as the filling. The filling was a bit runny, even though I followed the recipe perfectly. It tasted good though, and everyone seemed to like it, but I have to admit that it was a bit disappointing.

Aug 29, 2002

Although I had issues with this recipe solidifying, my husband and I loved the flavor and texture. I think I may have over cooked the starch mixture. Need to really watch this.

Mar 31, 2003


Sep 02, 2012

Cook the filling just a little longer and it'll thicken up nicely...double the recipe to make enough pie filling and meringue then you're good to go!


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  • Calories
  • 241 kcal
  • 12%
  • Carbohydrates
  • 40.1 g
  • 13%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 167 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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