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“For those lemon lovers, here's another wonderful citrus combo in a pie -- orange AND lemon! This recipe is a tweaked version of the original found in the Dec & Jan 2010 issue of Taste of Home. Preparation time does not include the time needed for the finished pie to cool & chill.”
1hr 10mins

Ingredients Nutrition


  1. FOR THE PIE: Preheat oven to 450 degrees F.
  2. Roll out pastry to fit a 9-inch pie plate, then line the pie plate with the pastry, trimming it, but leaving a 1/2-inch overhang.
  3. Do not prick the pastry, but line it with a double layer of heavy-duty foil & bake 8 minutes. Remove foil & bake another 5 to 7 minutes or until lightly browned. Cool on a wire rack.
  4. Reduce oven heat to 350 degrees F.
  5. Meantime, in a large saucepan, combine sugar, cornstarch & salt, then gradually stir in the water & ORANGE juice until smooth.
  6. Cook & stir over medium-high heat until thickened & bubbly, then reduce heat & cook, stirring, for another 2 minutes. Remove from heat.
  7. Stir a small amount of this hot mixture into the egg yolks, then return it all to the pan, stirring constantly.
  8. Bring to a gentle boil, cooking & stirring another 2 minutes. Remove from heat.
  9. Gently stir in the LEMON juice, butter & both zests, then pour into the prepared pie shell.
  10. FOR THE MERINGUE: In a large bowl, beat egg whites & vanilla on medium speed until soft peaks form, then gradually beat in sugar, one tablespoon at a time, on high speed, until stiff peaks form.
  11. Spread this mixture over the hot filling, sealing edges to the crust.
  12. Bake for 12 to 15 minutes or until meringue is golden brown.
  13. Cool on wire rack for at least 1 hour, then refrigerate for another couple of hours before serving.

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