Print Pin
0 from 0 votes

Orange Meringue Pie

Course Dessert
Cuisine American
Keyword Orange Meringue Pie
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 3 small pies
Calories 1783kcal
Author Miranda Couse


Mom's Pie Crust

Orange Curd

  • 1 1/2 cups heavy cream
  • 1 cup sugar
  • 1/4 tsp. salt
  • 4 T. cornstarch
  • 4 T. milk
  • 4 large egg yolks
  • 1 T. lemon juice
  • 2 cups orange juice
  • 1 1/2 T. orange zest
  • 2 T. butter , cold
  • orange peels from an orange (optional)


  • 1/2 cup water
  • 8 T. granulated sugar
  • 1 T. cornstarch
  • 3 large egg whites
  • 1/4 tsp. cream of tartar
  • 1/4 tsp. salt
  • 1/2 tsp. vanilla extract


Mom's Pie Crust

  • Preheat oven to 425 degrees.
  • In a large bowl, add the flour, salt, and shortening. Cut the shortening into the flour until the shortening is in very small pieces.
  • In a measuring cup, measure out the milk and add the vinegar on top. The vinegar should dome on the top and not spill out. Let sit for 5 minutes.
  • Add the milk into the flour mixture and continue to cut the mixture until everything is mixed thoroughly.
  • Dust the work surface with flour and roll out the pie crust.
  • Place the dough into your pie tin.
  • Using your fork, poke several sets of holes into the dough. This will give the crust vent holes.
  • Lay down a piece of tin foil and weight it down with beans, rice, or any other heavy oven-safe objects.
  • Bake for 17-20 minutes or until golden brown. Let cool.

Orange Curd

  • In a saucepan, add the heavy cream and orange peels. Heat on medium until small bubbles form around the edges of the pan.
  • Turn off heat and let steep for 15-20 minutes.
  • In a small bowl, add the sugar, salt, and 1 T. cornstarch. Whisk until blended together.
  • Strain the orange peels and add the heavy cream back into the saucepan with the sugar mixture.
  • Heat on medium until the mixture comes to a boil. Turn the heat to low and let simmer for 4-5 minutes.
  • In a separate bowl, place your 4 egg yolks in.
  • After the cream has simmered, add a small amount of cream into the egg yolks and whisk immediately. This is tempering the yolks.
  • Add the rest of the cream mixture and whisk until combined.
  • Put the cream and yolk mixture back into the sauce pan. Turn the heat on medium.
  • Add the orange juice, zest, and lemon juice and let it come back to a boil.
  • Meanwhile, make a slurry with 3 T. cornstarch and 4 T. milk. When the cream comes up to a boil, add the slurry into the pan and whisk.
  • Let it simmer for 5 minutes. The mixture will become thicker.
  • Take it off the heat and add the 2 T. butter.
  • Pour into a bowl, place plastic wrap on top of the curd making sure the plastic wrap is covering the surface of the curd.
  • Let it cool in the fridge.


  • In a saucepan, add the water, 2 T. sugar, and cornstarch. Heat on low and stir constantly. When the liquid turns clear, remove from the heat.
  • In a mixing bowl, whip the whites, salt, and cream of tartar. When the meringue comes up to soft peaks gradually add the vanilla and 6 T. sugar.
  • Slowly add in the sugar/water mixture into the egg whites as the meringue comes to stiff peaks.


  • Preheat the oven to 400 degrees.
  • In the baked pie crust, add the orange curd.
  • Layer on the meringue in either spoonfuls or a piping bag fitted with a tip.
  • Once the meringue is designed how you want it, place in the oven.
  • Let the meringue become golden brown. Keep a close watch on it while it's in the oven. Mine took 10-15 minutes.


Meringue recipe was adapted from All Recipes


Calories: 1783kcal | Carbohydrates: 157g | Protein: 20g | Fat: 121g | Saturated Fat: 47g | Cholesterol: 413mg | Sodium: 614mg | Potassium: 691mg | Fiber: 2g | Sugar: 85g | Vitamin A: 2450IU | Vitamin C: 84.1mg | Calcium: 168mg | Iron: 4.8mg