Orange Meringue Pie

Recipe View 15 mins Preheat oven to 400°F (205°C). Line the pie crust with aluminum foil and fill with pie weights or dried beans. Bake for 10 minutes, or until the edges are lightly golden. Remove the foil and weights, and bake for an additional 5 minutes to set the crust. (Total time: ~15 minutes)

Recipe View 10 mins In a medium saucepan, whisk together ¾ cup sugar, cornstarch, and salt. Gradually whisk in orange juice, lemon juice, and water until smooth. Add the egg yolks and whisk until combined. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 5 minutes. Remove from heat and stir in butter and orange zest. If desired, gently fold in diced orange segments. (Total time: ~10 minutes)

Recipe View 45 mins Pour the orange filling into the prepared pie crust. Cover the surface with plastic wrap, pressing it gently against the filling to prevent a skin from forming. Set aside to cool to room temperature while you prepare the meringue. (Time: ~30-60 minutes for cooling)

Recipe View 6 mins Preheat oven to 350°F (175°C). In a large, clean glass or metal bowl, beat the egg whites with an electric mixer until foamy. Gradually add the remaining ½ cup sugar and cream of tartar, continuing to beat until stiff, glossy peaks form. The meringue should hold its shape when the beaters are lifted. (Total time: ~5-7 minutes)

Recipe View 4 mins Spread the meringue evenly over the cooled orange filling, ensuring that it completely covers the filling and seals to the edges of the pie crust to prevent shrinking. (Time: ~3-5 minutes)

Recipe View 14 mins Bake in the preheated oven for 12-15 minutes, or until the meringue is golden brown and slightly toasted. (Total time: ~12-15 minutes)

Recipe View 2 hrs 30 mins Remove the pie from the oven and let it cool completely at room temperature before serving. This allows the filling to set and the meringue to stabilize. (Time: ~2-3 hours)