Orange Meringue Pie

Kitchen Tested
  • Yield 8 servings
  • Prep 30 mins
  • Cook 20 mins

Tender meringue tops this citrus custard pie.

Mark Boughton

A seasonal spin on this classic pie, perfect with a strong cup of tea.


2 cups graham cracker crumbs
1/4 cup melted butter
3 eggs, separated, at room temperature
1 teaspoon vanilla extract, divided
1/2 teaspoon salt, divided
2 1/2 cups fresh Satsuma, tangerine or orange juice, divided
3/4 cup sugar
1/4 cup cornstarch
1/4 cup finely grated tangerine or orange zest
1/4 teaspoon cream of tartar
6 tablespoons confectioners' sugar


  1. Preheat oven to 350F.
  2. Combine cracker crumbs and butter; toss with a fork until moist. Press into bottom of a 9-inch pie pan coated with cooking spray. Bake 10 minutes; cool.
  3. Increase oven temperature to 375F.
  4. Whisk egg yolks, 1/2 teaspoon vanilla, 1/4 teaspoon salt and 1/2 cup juice in a medium bowl until smooth.
  5. Combine remaining juice, sugar, cornstarch and zest in a medium saucepan; whisk in egg yolk mixture. Cook over medium heat, whisking constantly, until thick and bubbling, about 5 minutes. Pour into crust.
  6. Beat egg whites, cream of tartar, and remaining 1/4 teaspoon salt in a large bowl with a mixer at high speed until foamy, about 1 minute. Beat in confectioners’ sugar 1 tablespoon at a time; continue beating until soft peaks form. Beat in remaining 1/2 teaspoon vanilla.
  7. Spread meringue over warm pie, sealing to crust’s edges.
  8. Bake until lightly browned and set, about 15 minutes. Cool to room temperature on a wire rack before serving.

—Recipe by Bruce Weinstein and Mark Scarbrough



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