Orange meringue pie
Indulge in a delightful, zesty treat with this Orange Meringue Pie recipe. Combining fresh orange juice and zest with a luscious sour cream base, this pie features a buttery, flaky crust and an airy, sweet meringue topping. Perfect for any occasion, this dessert is sure to impress with its bright citrus flavors and elegant presentation. Whip up this irresistible pie and savor the harmonious blend of sweet and tangy notes that make it truly special.
- 11 Mar 2025
- Cook time 85 min
- Prep time 25 min
- 8 Servings
- 9 Ingredients
Orange meringue pie is a delightful twist on the classic lemon meringue pie. Infused with refreshing orange zest and juice, this pie offers a unique balance of tart and sweet flavors. It features a light, flaky crust, a creamy orange filling, and a topping of fluffy, golden-brown meringue. Perfect for any occasion, this pie is sure to brighten up your dessert table.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C).
- In a medium-sized mixing bowl, combine the all-purpose flour and powdered sugar.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your hands, work the butter into the flour until it resembles coarse crumbs.
- Add the cold water and mix until the dough just comes together. Do not overwork the dough.
- Press the dough evenly into the bottom and up the sides of a 9-inch (23cm) pie dish.
- Prick the bottom of the crust with a fork several times to prevent it from puffing up during baking.
- Bake in the preheated oven for about 15-20 minutes, or until the crust is lightly golden. Remove from the oven and let it cool on a wire rack.
- In a medium saucepan, combine the orange juice, orange zest, and 3/4 cup sugar. Stir to combine.
- Cook over medium heat, stirring occasionally, until the mixture comes to a simmer.
- Remove the saucepan from heat and let it cool slightly.
- Stir in the light sour cream until the mixture is smooth and well combined.
- Pour the filling into the baked and cooled pie crust.
- In a clean, dry mixing bowl, use an electric mixer to beat the egg whites on medium speed until they become foamy.
- Gradually add the 1/4 cup sugar (50g), a little at a time, continuing to beat on high speed until stiff peaks form.
- Spoon the meringue over the orange filling, spreading it to the edges to seal the filling completely. Create peaks and swirls with a spatula for a decorative finish.
- Bake the assembled pie in the 350°F (175°C) oven for about 10-15 minutes, or until the meringue is golden brown.
- Remove the pie from the oven and let it cool completely on a wire rack.
- Once cooled, refrigerate for at least 2 hours to allow the filling to set properly.
- Slice and serve your delightful Orange Meringue Pie, enjoying the blend of citrusy filling and fluffy meringue.
Tips:
- Ensure your butter is cold when making the pie crust to achieve a flakier texture.
- When making the meringue, ensure that your bowl and beaters are completely clean and free from any grease to help the egg whites whip up properly.
- Gradually add sugar to the egg whites while beating to ensure smooth and stiff peaks.
- Allow the orange filling to cool slightly before adding the meringue to prevent it from melting.
- Bake the pie until the meringue is just golden brown for the best texture and flavor.
- For a more intense orange flavor, use freshly squeezed orange juice and finely grated zest.
With its zesty orange flavor and airy meringue topping, the orange meringue pie is a scrumptious dessert that will impress your family and friends. Following these steps will help you achieve a pie that is both beautiful and delicious. Enjoy your culinary creation!
| Nutrition Facts | |
|---|---|
| Serving Size | 130 grams |
| Energy | |
| Calories 340kcal | 17% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 45g | 13% |
| Fiber 0.75g | 2% |
| Sugar 27g | 27% |
| Fat | |
| Fat 15g | 17% |
| Saturated 8g | 27% |
| Cholesterol 44mg | - |
| Vitamins | |
| Vitamin A 130ug | 14% |
| Choline 12mg | 2% |
| Vitamin B1 0.09mg | 8% |
| Vitamin B2 0.13mg | 10% |
| Vitamin B3 0.42mg | 3% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 14ug | 4% |
| Vitamin B12 0.14ug | 6% |
| Vitamin C 4.64mg | 5% |
| Vitamin E 0.13mg | 1% |
| Vitamin K 1.18ug | 1% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.07mg | 7% |
| Iron, Fe 0.34mg | 3% |
| Magnesium, Mg 16mg | 4% |
| Phosphorus, P 60mg | 5% |
| Potassium, K 160mg | 5% |
| Selenium, Se 9ug | 17% |
| Sodium, Na 60mg | 4% |
| Zinc, Zn 0.44mg | 4% |
| Water | |
| Water 60g | - |
| * 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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