Orange Meringue Pie

By: Hannah Lee Leidy
Orange Meringue Pie, whole
Photo by Kathryn McCrary

Decked with toasted peaks of meringue, this bright but sweet orange meringue pie recipe Southern Baked Pie Company is an underrated gamechanger for the holiday dessert table.


Serves 8

    For the filling:
  • 1 cup granulated sugar
  • ¼ cup cornstarch
  • ⅛ teaspoon salt
  • 1½ cups freshly squeezed orange juice
  • 3 large egg yolks
  • 1½ tablespoons freshly squeezed lemon juice
  • 2½ teaspoons orange zest
  • 2 tablespoons unsalted butter, at room temperature
  • 1 batch pie dough, pre-baked
  • For the meringue topping:
  • 3 large egg whites
  • ¼ teaspoon cream of tartar
  • 3 tablespoons granulated sugar
  • 3 tablespoons powdered sugar
  1. Make the filling: Preheat oven to 425 degrees. In a medium saucepan over medium heat, combine sugar, cornstarch, salt, and orange juice. Stir until clear and thickened, about 4 to 5 minutes. Set aside.
  2. In a mixing bowl, lightly beat egg yolks. Stir in half the hot sugar mixture, then transfer egg mixture to saucepan. Continue cooking over medium heat, stirring constantly, for 2 to 3 minutes. Remove from heat and stir in lemon juice, orange zest, and butter until butter melts. Pour mixture into pie shell.
  3. Make the meringue: In a stand mixer fitted with whisk attachment, beat egg whites and cream of tartar on medium speed until frothy. Gradually add granulated sugar and powdered sugar. Once combined, increase mixer speed to high and beat until soft peaks form, 3 to 5 minutes. Swirl meringue over pie filling.
  4. Bake pie on center rack until top of meringue begins to brown, 8 to 10 minutes.

From But First, Dessert.


Don’t want to make your own holiday showstopper? Order one from Southern Baked Pie Company and have it delivered right to your door.

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  • Recipe By
    Amanda Wilbanks, Southern Baked Pie Company

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