Orange meringue pie
Indulge in the tangy delight of this Orange Meringue Pie made with a buttery crust, light sour cream, fresh orange juice, and zesty orange peel. Topped with fluffy meringue, this citrusy dessert is perfect for any occasion.
- 31 Jan 2025
- Cook time 70 min
- Prep time 35 min
- 8 Servings
- 9 Ingredients
Orange meringue pie combines the tangy refreshment of oranges with the light and airy texture of meringue, making it a delightful dessert choice. This recipe offers a zesty twist on the traditional lemon meringue pie, with the addition of fresh orange zest and juice for a citrusy burst of flavor. Perfect for any occasion, this pie promises to be a crowd-pleaser with its sweet and tangy profile.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C). This will ensure it's hot and ready for your crust and final baking.
- In a large mixing bowl, combine 1.50 cups of all-purpose white wheat flour with 1/4 cup of sugar (50g).
- Cut in 1/2 cup of butter until the mixture resembles coarse crumbs.
- Add 1 tbsp of water and mix until the dough forms.
- Press the dough into the bottom and up the sides of a 9-inch pie dish.
- Prick the bottom of the crust with a fork to prevent it from puffing up while baking.
- Bake in the preheated oven for 12-15 minutes, or until lightly golden. Remove from the oven and let it cool.
- In a saucepan, combine 1/2 cup sugar (100g), 1 tsp corn flour, 2 tbsp orange zest, and 1/2 cup orange juice.
- Cook over medium heat, stirring constantly until the mixture thickens and starts to bubble.
- Remove the saucepan from the heat and whisk in the 1/2 cup light sour cream until the mixture is smooth and well blended.
- Set aside to cool to room temperature.
- In a clean, dry bowl, beat the 3 egg whites until soft peaks form.
- Gradually add the remaining 1/4 cup of sugar (50g) while continuing to beat until stiff, glossy peaks form.
- Pour the orange filling into the pre-baked crust, spreading it evenly.
- Spoon the meringue over the filling, ensuring it covers the entire surface and seals to the edge of the crust to prevent shrinking during baking.
- Bake the assembled pie in the preheated oven at 375°F (190°C) for 10-12 minutes, or until the meringue is lightly browned.
- Remove the pie from the oven and allow it to cool on a wire rack.
- Once the pie has cooled to room temperature, it can be refrigerated for an additional 1-2 hours to ensure the filling is set.
- Slice and serve your delicious Orange Meringue Pie!
Tips:
- Ensure your egg whites are at room temperature before beating them to achieve maximum volume for your meringue.
- When zesting an orange, be careful to only grate the colorful outer layer, avoiding the bitter white pith underneath.
- To prevent the meringue from shrinking or weeping, spread the meringue over the pie while the filling is still hot.
- Use fresh-squeezed orange juice for the best flavor, and feel free to adjust the sugar to your taste if you prefer a sweeter or more tangy pie.
- Allow the pie to cool completely before slicing to ensure clean, beautiful cuts.
Your orange meringue pie is now ready to astonish and delight your family and guests. The harmony of the crispy crust, creamy orange filling, and fluffy meringue perfectly complements each other, creating a dessert that is as pleasing to the eyes as it is to the taste buds. Enjoy this citrusy delight as a refreshing end to any meal!
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 300kcal | 15% |
| Protein | |
| Protein 4.91g | 3% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 0.77g | 2% |
| Sugar 20g | 20% |
| Fat | |
| Fat 13g | 16% |
| Saturated 7g | 24% |
| Cholesterol 36mg | - |
| Vitamins | |
| Vitamin A 120ug | 13% |
| Choline 9mg | 2% |
| Vitamin B1 0.09mg | 8% |
| Vitamin B2 0.08mg | 6% |
| Vitamin B3 0.44mg | 3% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 13ug | 3% |
| Vitamin B12 0.07ug | 3% |
| Vitamin C 4.51mg | 5% |
| Vitamin E 0.09mg | 1% |
| Vitamin K 1.10ug | 1% |
| Minerals | |
| Calcium, Ca 30mg | 2% |
| Copper, Cu 0.06mg | 7% |
| Iron, Fe 0.35mg | 3% |
| Magnesium, Mg 13mg | 3% |
| Phosphorus, P 50mg | 4% |
| Potassium, K 120mg | 3% |
| Selenium, Se 8ug | 14% |
| Sodium, Na 36mg | 2% |
| Zinc, Zn 0.36mg | 3% |
| Water | |
| Water 40g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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