In the catalog of classic desserts, lemon meringue pie is probably on many people’s list of favorites. But every once in a while, it can be fun to shake things up with recipes that have stood the test of time. Sure, the classic pie may not be broke, but people still love to fix it up in different ways.
The famous layers of crust, custard and a mound of meringue are still here, as you can see!
The author revisited this recipe after finding an abundance of leftover oranges in her refrigerator. We love the idea of taking something she already had and made something sweet out of it!
The base of the pie is made from a “desperation recipe” the blogger developed when she was making pies and realized she was out of shortening. After a little research, she pulled together her oil pie crust recipe, which uses all-purpose flour, canola oil, milk and salt. It’s so simple!
The filling for the orange meringue pie requires sugar, cornstarch, water, egg yolks, butter or margarine, orange rind and orange juice. The recipe gives step-by-step directions on how to cook the custard layer on the stovetop for the perfect, smooth pie center.
But, what’s a meringue pie without the fluffy, creamy top layer? You’ll need egg whites, salt, sugar and vanilla extract. Then just follow the steps to whip up the meringue. It requires a little patience to add in the sugar correctly to get the recognizable peaks in a quality meringue. But, it’s worth the few extra minutes it’ll take!
The last step is putting the pie into a pre-heated oven for a few minutes to get that meringue to reach the delicate brown on the outside while still staying light and fluffy on the inside.
Once you let it cool, we’re sure you’re going to love this orange meringue pie just as much as the old-fashioned lemon version.