Orange Meringue Pie Recipe
Buttery shortcrust pastry filled with vibrant orange curd and crowned with pillowy, toasted meringue creates a tangy-sweet masterpiece that balances bright citrus notes with cloud-like sweetness.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">175g plain flour</li><li class="ingredients-single-item">85g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp cold water</li><li class="ingredients-single-item">For the orange filling:</li><li class="ingredients-single-item">4 large oranges, zested and juiced (you need 250ml juice)</li><li class="ingredients-single-item">50g cornflour (cornstarch)</li><li class="ingredients-single-item">150g caster sugar</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">25g unsalted butter</li><li class="ingredients-single-item">For the meringue topping:</li><li class="ingredients-single-item">4 large egg whites, at room temperature</li><li class="ingredients-single-item">200g caster sugar</li><li class="ingredients-single-item">1 tsp cornflour (cornstarch)</li><li class="ingredients-single-item">1/2 tsp white wine vinegar or lemon juice</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) fluted tart tin with removable base</li><li class="equipment-single-item">Baking beans or rice for blind baking</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Fine microplane grater for zesting</li><li class="equipment-single-item">Candy or digital thermometer</li></ul>
BAKE SMARTER
Kitchen Converter
Quickly switch between common baking units without leaving the recipe.
Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. Sift the flour into a large bowl, add the cold cubed butter and rub together with your fingertips until the mixture resembles breadcrumbs. The cooler your hands, the better the pastry – cold butter creates steam pockets during baking, resulting in flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Stir in the icing sugar, then add the egg yolk and enough cold water to bring the dough together. Form into a disc, wrap in cling film and chill for at least 30 minutes. This resting period allows the gluten to relax, preventing shrinkage when baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 180°C (160°C fan/350°F). Roll out the pastry on a lightly floured surface to about 3mm thickness, then use it to line your tart tin. Trim any excess, leaving a slight overhang to account for shrinkage. Prick the base with a fork, line with baking parchment, fill with baking beans and blind bake for 15 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Remove the baking beans and parchment, then return to the oven for another 5-7 minutes until the pastry is golden and crisp. The base should look dry and feel firm to the touch. Trim any remaining overhang with a sharp knife and set aside to cool slightly. Reduce the oven temperature to 170°C (150°C fan/325°F).</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the orange filling, mix the cornflour, sugar and orange zest in a medium saucepan. Gradually whisk in the orange juice until smooth. Heat gently, stirring constantly until the mixture thickens – it should coat the back of a wooden spoon. This gradual heating prevents lumps from forming.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Remove from the heat and whisk a small amount of the hot mixture into the egg yolks to temper them (preventing them from scrambling), then whisk the yolk mixture back into the pan. Return to a gentle heat and cook for 2 minutes, stirring continuously until thick and glossy. The mixture needs to reach at least 75°C to properly thicken and be food-safe.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove from heat and stir in the butter until melted and incorporated. Pour the filling into the pastry case, smoothing the surface with a spatula. The hot filling will help create a seal with the pastry, preventing a soggy bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the meringue, whisk the egg whites in a clean, grease-free bowl until they form soft peaks. Any trace of fat will prevent the whites from whipping properly. Gradually add the sugar, a tablespoon at a time, whisking well between each addition until the meringue is thick and glossy with stiff peaks.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Whisk in the cornflour and vinegar – these act as stabilizers, helping to prevent the meringue from weeping or shrinking. Spoon or pipe the meringue onto the still-warm filling, starting from the edge and working inward to create a seal with the pastry (this prevents shrinkage). Make sure the meringue covers the filling completely to the edges.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Create decorative peaks with the back of a spoon or a palette knife. Bake for 15-18 minutes until the meringue is lightly golden. Keep a close eye on it – you want color without burning. The slight browning occurs as the sugar caramelizes, adding flavor and visual appeal.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the pie to cool completely before slicing – at least 2 hours or ideally 4 hours. This cooling time is crucial as it allows the filling to set properly. Use a knife dipped in hot water and wiped clean between cuts for neat slices. Serve the same day for the best texture and flavor contrast between the crisp pastry, tangy filling, and fluffy meringue.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why does my meringue weep or shrink after baking?
Meringue can weep or shrink for several reasons: adding sugar too quickly, underbeating the egg whites, or not creating a proper seal with the pastry edge. Using stabilisers like cornflour and vinegar helps, as does spreading the meringue onto a still-warm filling to prevent condensation forming between layers.
What's the secret to a crisp pastry base with citrus pie fillings?
To achieve a crisp pastry base that doesn't go soggy, thoroughly blind bake the pastry case until golden and completely dry. Add the hot filling to the warm pastry case to create a seal, and ensure your filling has thickened properly with cornflour before pouring it in. A sprinkle of ground almonds can also help absorb excess moisture.
Can I make this pie with other citrus fruits instead of oranges?
Absolutely! This recipe works beautifully with other citrus fruits. Try sweet blood oranges, tangy grapefruit, or even mandarins. You'll need to adjust the sugar quantity depending on the fruit's natural sweetness. Lemons are the classic choice, while lime creates a more tropical flavour profile.
Want to try something else in ...
More recipes you might like
Keep exploring with more recipes from What's Baking.
