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Sherrybeth's Orange Meringue Pie

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“Once upon a time I got really creative and decided that as much as I loved Lemon Meringue Pie, there should be some way to make another "citrus" type pie and I really wanted orange...so after numerous attempts, you get the benefit of my experiment.”
READY IN:
45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 1 (9 inch) pie shells, which you have baked until lightly brown
  • FILLING INGREDIENTS
  • 1 cup sugar
  • 4 tablespoons cornstarch
  • 1 13 cups orange juice (not concentrate)
  • 2 large egg yolks
  • 2 tablespoons butter
  • MERINGUE INGREDIENTS
  • 2 egg whites
  • 12 teaspoon cream of tartar
  • 5 tablespoons sugar

Directions

  1. In saucepan, mix sugar and cornstarch.
  2. Gradually add orange juice, while heating over medium heat.
  3. Stir until thickened. Boil one minute.
  4. Take 1 cup of hot mixture and mix with egg yolks.
  5. Return the egg yolk and sugar mixture to saucepan.
  6. Stir well and boil one more minute, stirring constantly.
  7. Blend in butter and pour into pie shell.
  8. Meringue: Beat egg whites and cream of tartar with electric mixer until frothy. Add sugar, one Tbsp at a time until meringue is thick and has a glossy appearance.
  9. Spoon meringue on top of pie and bake for 10 minutes at 375°.
  10. Allow to cool to room temperature and serve or if you would like it cold, refrigerate for 4 hours before serving.

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