Home
Recipes
Pies & Tarts
Fruit Pies
Orange Meringue Pie Recipe

Orange Meringue Pie Recipe

Learn how to make this homemade Orange Meringue Pie with a buttery crust, zesty orange curd filling, and perfectly toasted meringue. This easy baking recipe features a foolproof technique for crack-free meringue and a silky-smooth citrus filling that strikes the perfect balance between sweet and tangy.
Difficulty:
Intermediate
Prep Time:
40 mins
Cook Time:
35 mins
Serves:
1 pie (8 slices)
An overhead shot captures a perfectly sliced orange meringue pie, revealing the three distinct layers - golden shortcrust pastry, vibrant orange filling, and peaks of caramelized meringue. The pie sits on a vintage ceramic stand against a rustic wooden table, with soft afternoon light highlighting the glossy, amber-colored curd. A scattering of fresh orange zest and a few orange segments provide color contrast, while a silver serving piece rests nearby. The meringue's toasted swirls show expert browning, with wisps of steam still visible from being freshly baked.

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>

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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Orange Meringue Pie?

This delightful dessert requires plain flour, butter, sugar, eggs (separated for different components), oranges (zest and juice), cornflour, white wine vinegar or lemon juice for the meringue, and a pinch of salt. The three distinct layers each have specific ingredient requirements.

How to cook Orange Meringue Pie at home?

Learn how to cook Orange Meringue Pie by first creating a buttery shortcrust pastry base that's blind baked until golden. Next, prepare a zesty orange filling by combining orange juice, zest, sugar, and cornflour until thickened. Finally, whip egg whites with sugar until glossy, spread over the warm filling, and bake until the meringue peaks are beautifully golden brown.

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 ...

Fruit Pies

Try following recommended recipes

View all
An overhead shot of the fig pie showcases its rustic beauty, with a golden lattice crust revealing glimpses of the deeply jammy fig filling beneath. In natural window light, the pie sits on a weathered wooden board dusted with flour, surrounded by fresh figs cut in half to display their luscious ruby interiors. A drizzle of honey catches the light as it falls across one corner, while a small bowl of crème fraîche waits nearby. The cross-section view reveals distinct layers of flaky pastry and the glistening, seed-studded fig filling with its characteristic purple-red hue, steam still rising gently from the warm slice.
Pies & Tarts
Fruit Pies

Fig Pie Recipe

Rich, caramelized figs nestled in buttery pastry with hints of honey and warming spices create a sophisticated dessert that balances sweet depth with delicate floral notes.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a perfectly baked lemon meringue pie with dramatic peaks of golden-brown meringue creating a textural landscape atop the vibrant yellow filling. A slice has been removed, revealing the distinct layers of crisp pastry, sunshine-yellow lemon curd, and pillowy meringue. Soft natural light streams across the scene, highlighting the glossy sheen of the meringue peaks and the delicate beads of lemon filling clinging to the knife. The pie rests on a vintage blue ceramic plate with scattered lemon slices and fresh mint leaves artfully arranged alongside, providing a color contrast against a rustic wooden table dusted with a light sprinkling of powdered sugar.
Pies & Tarts
Fruit Pies

Lemon Meringue Pie Recipe

A buttery, flaky pastry crust filled with tangy lemon curd and crowned with a cloud of sweet, toasted meringue creates the perfect balance of sharp citrus and marshmallowy sweetness.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
40 mins
Serves:
1 pie (8 slices)
View recipe
Overhead shot of a rustic Apple Raspberry Pie with golden-brown lattice crust revealing bubbling ruby-red filling peeking through the gaps. A slice has been removed, displaying perfect layers of tender apple slices interspersed with vibrant red raspberries in a clear-set filling that holds its shape without being runny. The pie rests on a weathered wooden board dusted with flour, alongside a vintage silver server. Natural window light highlights the sugar-sparkled crust edges and glistening fruit, while a small bowl of fresh raspberries and a sliced Granny Smith apple create context in the background, emphasizing the pie's farm-fresh ingredients.
Pies & Tarts
Fruit Pies

Apple Raspberry Pie Recipe

This golden-crusted Apple Raspberry Pie balances sweet-tart apple slices with bursts of ruby raspberries beneath a buttery lattice top for the perfect marriage of classic comfort and berry brightness.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
View recipe
Overhead shot of a golden-brown Pear Custard Pie with sliced pears arranged in a beautiful pattern, their caramelized edges peeking through the custard's perfectly set surface. Captured in soft natural light streaming through a kitchen window, the pie rests on a weathered wooden board dusted with cinnamon. A cross-section slice reveals the luscious vanilla-flecked custard gently embracing tender pear slices, with the flaky, buttery crust providing a perfect contrast. A small pitcher of cream and a scattered arrangement of fresh pears with green leaves frame the composition, emphasizing the rustic elegance of this seasonal dessert.
Pies & Tarts
Fruit Pies

Pear Custard Pie Recipe

A delicate dessert of tender pears nestled in creamy vanilla custard, baked to golden perfection in a buttery crust that balances fruity sweetness with rich, silky texture.
Difficulty:
Beginner
Prep Time:
25 mins
Cook Time:
45 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a rustic star fruit pie with a lattice top crust, capturing the distinctive star-shaped fruit slices arranged in a spiral pattern beneath the golden-brown pastry. Natural window light casts a warm glow across the crisp, sugar-dusted crust that's baked to perfection. A cross-section view reveals layers of translucent caramelized star fruit nestled in a buttery crust, with a subtle syrupy glaze pooling at the edges. The pie sits on a weathered wooden serving board garnished with fresh mint leaves and a few raw star fruit slices nearby, highlighting the fruit's unique ridged shape. Fine grains of demerara sugar catch the light atop the pastry's flaky, multilayered surface.
Pies & Tarts
Fruit Pies

Star Fruit Pie Recipe

Tropical star fruit slices nestled in buttery pastry create a stunning golden pie with the perfect balance of sweet-tart flavor and flaky texture.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a golden-crusted Banana Butterscotch Pie with one slice being lifted to reveal a perfect cross-section of creamy layers. The filling glows amber in soft natural light, showing distinct strata of butterscotch custard studded with banana slices. The top features artful swirls of lightly browned whipped cream dusted with cinnamon, with a slow-motion caramel drizzle cascading down the sides. The pie rests on a weathered wooden cake stand surrounded by scattered whole bananas, cinnamon sticks, and shards of butterscotch candy that catch the light with their crystalline structure.
Pies & Tarts
Fruit Pies

Banana Butterscotch Pie Recipe

A decadent banana custard pie with rich butterscotch undertones, topped with clouds of whipped cream and a delicate caramel drizzle that balances sweet fruit with deep toffee notes.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a golden-brown lattice-topped sour cherry pie, with vibrant red cherry filling bubbling through the woven pastry strips. Captured in soft natural light streaming through a kitchen window, the pie rests on a vintage blue ceramic plate atop a rustic wooden table. A cross-section view reveals the perfect ratio of fruit to pastry, with plump cherries glistening in their ruby syrup. The crust's edge is perfectly crimped with a slight sprinkle of coarse sugar crystals that catch the light. A small bowl of fresh sour cherries and a scoop of melting vanilla ice cream sit alongside, suggesting the perfect serving suggestion.
Pies & Tarts
Fruit Pies

Sour Cherry Pie Recipe

A buttery, flaky crust cradles a ruby-red filling of tart sour cherries suspended in a perfectly balanced sweet-tart syrup that bursts with flavor in every bite.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a perfectly sliced coconut cream pie, revealing its three distinct layers: the golden brown flaky crust, the velvety pale yellow coconut custard filling, and the billowing white whipped cream topping. Toasted coconut flakes are scattered across the surface, creating a beautiful contrast against the cream. The pie is presented on a vintage blue ceramic plate atop a distressed wooden table, with a silver pie server nearby and scattered fresh coconut shavings surrounding the plate. Soft natural light streams in from a side window, highlighting the creamy texture of the filling and the delicate flakiness of the pastry.
Pies & Tarts
Fruit Pies

Coconut Cream Pie Recipe

A tropical paradise of silky coconut custard nestled in buttery pastry, crowned with clouds of whipped cream and toasted coconut flakes.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
45 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot captures a rustic ceramic pie dish containing the Pomegranate Pie with its golden-brown lattice crust revealing glimpses of the glossy, deep crimson filling bubbling through the gaps. Soft natural light highlights the sugar-dusted lattice work, while the cross-section reveals layers of jewel-toned pomegranate filling. The pie sits on a weathered wooden board, accompanied by scattered fresh pomegranate arils and a small vintage pitcher of cream. A fork pierces the corner revealing the perfect balance between the flaky crust and the luscious, slightly thickened fruit filling that maintains its shape without being runny.
Pies & Tarts
Fruit Pies

Pomegranate Pie Recipe

A vibrant, sweet-tart pomegranate filling nestled in a buttery crust, offering juicy bursts of ruby-red flavor beneath a delicate lattice top.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a golden-brown rhubarb pie with a beautifully crimped lattice top, revealing vibrant ruby-red filling bubbling through the gaps. Soft natural light illuminates the glistening sugar-sprinkled crust, highlighting its perfectly baked flaky texture. The pie rests on a rustic wooden serving board, with a slice being lifted to showcase the bright pink filling studded with tender pieces of rhubarb. Fresh rhubarb stalks and a small bowl of vanilla ice cream melting slightly at the edges are artfully arranged alongside, while a dusting of icing sugar catches the light, creating a homey yet elegant presentation.
Pies & Tarts
Fruit Pies

Rhubarb Pie Recipe

Tangy rhubarb filling encased in buttery, flaky pastry creates the perfect balance of sweet and sour in this classic springtime pie.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
View recipe
{ "@context": "http://schema.org/", "@type": "Recipe", "name": "Orange Meringue Pie Recipe", "author": { "@type": "Person", "name": "Gurbir Aujla", "brand": "What's Baking?", "jobTitle": "Baker" }, "datePublished": "2024-04-30", "description": "Learn how to make this homemade Orange Meringue Pie with a buttery crust, zesty orange curd filling, and perfectly toasted meringue. This easy baking recipe features a foolproof technique for crack-free meringue and a silky-smooth citrus filling that strikes the perfect balance between sweet and tangy.", "prepTime": "PT40M", "cookTime": "PT35M", "totalTime": "PT1H15M", "keywords": "orange meringue pie, citrus dessert, toasted meringue, homemade pastry, orange curd", "recipeYield": "8", "recipeCategory": "Dessert", "recipeCuisine": "British", "nutrition": { "@type": "NutritionInformation", "calories": "345 calories", "carbohydrateContent": "52 g", "proteinContent": "5 g", "fatContent": "14 g", "saturatedFatContent": "8 g", "cholesterolContent": "120 mg", "sodiumContent": "220 mg", "sugarContent": "38 g", "servingSize": "1 serving" }, "recipeIngredient": [ "175g plain flour", "85g cold unsalted butter, cubed", "30g icing sugar", "1 large egg yolk", "2-3 tbsp cold water", "4 large oranges, zested and juiced (you need 250ml juice)", "50g cornflour (cornstarch)", "150g caster sugar", "4 large egg yolks", "25g unsalted butter", "4 large egg whites, at room temperature", "200g caster sugar", "1 tsp cornflour (cornstarch)", "1/2 tsp white wine vinegar or lemon juice" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Make pastry", "text": "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." }, { "@type": "HowToStep", "name": "Form dough", "text": "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." }, { "@type": "HowToStep", "name": "Blind bake", "text": "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." }, { "@type": "HowToStep", "name": "Finish pastry", "text": "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)." }, { "@type": "HowToStep", "name": "Make orange filling", "text": "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." }, { "@type": "HowToStep", "name": "Add egg yolks", "text": "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." }, { "@type": "HowToStep", "name": "Fill pastry case", "text": "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." }, { "@type": "HowToStep", "name": "Make meringue", "text": "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." }, { "@type": "HowToStep", "name": "Stabilize meringue", "text": "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." }, { "@type": "HowToStep", "name": "Bake pie", "text": "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." }, { "@type": "HowToStep", "name": "Cool and serve", "text": "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." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "173" }, "review": [ { "@type": "Review", "author": "Maria Rodriguez", "datePublished": "2024-04-18", "reviewBody": "Zesty perfection! I made this for my family gathering and everyone went wild for it. The orange filling is so vibrant and the meringue turned out perfectly cloud-like with those beautiful toasted peaks.", "name": "Zesty Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Hiroshi Tanaka", "datePublished": "2024-04-20", "reviewBody": "This is hands down the best meringue I've ever made! Following the stabilizing tips with cornflour and vinegar made all the difference. No weeping or shrinking at all. The orange filling was silky smooth and perfectly balanced.", "name": "Perfect Meringue", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Patel", "datePublished": "2024-04-21", "reviewBody": "I've always made lemon meringue pie but this orange version is even better! The citrus flavor is less sharp but just as bright. The detailed instructions made the whole process so manageable despite being an intermediate recipe.", "name": "Better Than Lemon Version", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Andersen", "datePublished": "2024-04-23", "reviewBody": "Perfect winter-to-spring transition dessert! The bright orange flavor is so uplifting. I followed all the tips carefully and ended up with a silky filling and crack-free meringue. Will definitely make again!", "name": "Seasonal Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sophie Clarke", "datePublished": "2024-04-25", "reviewBody": "This was impressive enough for my dinner party and everyone asked for the recipe! The detailed instructions about tempering the eggs and sealing the meringue to the crust edge made all the difference. No soggy bottom and no shrinkage!", "name": "Dinner Party Star", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Orange Meringue Pie?", "acceptedAnswer": { "@type": "Answer", "text": "This delightful dessert requires plain flour, butter, sugar, eggs (separated for different components), oranges (zest and juice), cornflour, white wine vinegar or lemon juice for the meringue, and a pinch of salt. The three distinct layers each have specific ingredient requirements." } }, { "@type": "Question", "name": "How to cook Orange Meringue Pie at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Orange Meringue Pie by first creating a buttery shortcrust pastry base that's blind baked until golden. Next, prepare a zesty orange filling by combining orange juice, zest, sugar, and cornflour until thickened. Finally, whip egg whites with sugar until glossy, spread over the warm filling, and bake until the meringue peaks are beautifully golden brown." } }, { "@type": "Question", "name": "Why does my meringue weep or shrink after baking?", "acceptedAnswer": { "@type": "Answer", "text": "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." } }, { "@type": "Question", "name": "What's the secret to a crisp pastry base with citrus pie fillings?", "acceptedAnswer": { "@type": "Answer", "text": "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." } }, { "@type": "Question", "name": "Can I make this pie with other citrus fruits instead of oranges?", "acceptedAnswer": { "@type": "Answer", "text": "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." } } ] }