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Meyer Lemon Orange Meringue Pie

Meyer Lemon Orange Meringue Pie is the perfect spring dessert! Full of bright citrus flavor, this unique take on a classic dessert will surprise and delight your family and friends!

Meyer Lemon Orange Meringue Pie

Why stop with a lemon meringue when you can make use of some delicious fresh oranges too? Lemon meringue is one of the best pies to have in the warmer months, and you’re going to love this fresh twist.

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Meyer Lemon Orange Meringue Pie

Meyer Lemon Orange Meringue Pie Shopping List

  • 1 cup flour
  • salted butter
  • sugar
  • cornstarch
  • Meyer lemons
  • mandarin orange juice
  • eggs
  • cream of tartar
  • sugar

Try our No-Bake Raspberry Fluff Pie

How to make Meyer Lemon Orange Meringue Pie

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

1

Make the crust

The secret to a great pie crust is COLD ingredients. Make sure it’s ALL cold. Butter. Bowl. Water. Flour. ALL OF IT. Got it? Good.

Cut the flour into the butter until it’s crumbly and the biggest pieces are pea-sized. Then add the ice water in one tablespoon increments until the mixture comes together in a ball. Wrap it in plastic wrap and chill for 30 minutes.

Roll out between two sheets of parchment.

Blind bake the crust in a pie pan. I use a piece of parchment placed in the pie pan and then fill with dried beans for blind baking, but there are actual pie weights too you can buy if that’s more your thing.

Bake the pie until it is golden brown, then remove and cool.

Meyer Lemon Orange Meringue PieMeyer Lemon Orange Meringue Pie
Meyer Lemon Orange Meringue Pie
Meyer Lemon Orange Meringue Pie

2

Prep the filling

Prepare the filling, and pour it into the baked pie shell.

Meyer Lemon Orange Meringue Pie

3

Make the meringue

Spread it carefully over the pie and seal the edges.

Meyer Lemon Orange Meringue Pie
Meyer Lemon Orange Meringue Pie

4

Bake

Make little peaks on the top of the meringue and bake in a 350-degree oven for about 10 minutes, or until the tops of the peaks are golden brown.

5

Chill

Remove from the oven and chill until completely cold – UNCOVERED.

Make my Traeger Banana Bread too!

You need more pie in your life. I’ve got some for you. 

Yield: 6 people

Meyer Lemon Orange Meringue Pie

Meyer Lemon Orange Meringue Pie

Lemon meringue pie gets a sunny twist with the addition of freshly squeezed Meyer lemon juice plus mandarin orange juice.

Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes

Ingredients

Pie crust:

  • 1 cup flour
  • 1/3 cup salted butter, cold and diced
  • 3-4 tablespoons ice cold water

Filling:

  • 1 1/4 cups sugar
  • 1/3 cup cornstarch
  • 1/2 cup freshly squeezed meyer lemon juice
  • 1/2 cup mandarin orange juice, or regular orange if you can't find mandarin
  • 1 cup water
  • 4 egg yolks, beaten
  • Zest of 1 meyer lemon
  • 2 tablespoons butter, salted

Meringue:

  • 4 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup sugar

Instructions

  1. Place the flour and butter into a cold bowl and cut together with a pastry cutter until it is in pea sized clumps.
  2. Add the water 1 tablespoon at a time, and mix until it forms a ball. Don't overmix!
  3. Wrap in plastic wrap and chill for 30 minutes.
  4. Roll out dough between two sheets of parchment.
  5. Blind bake at 375°F using pie weights or beans to prevent ballooning. Remove from oven when golden brown and let cool.
  6. Prepare the filling by mixing the sugar and cornstarch. Mix until combined, and then gradually stir in the juices and water. Heat over medium heat, stirring constantly, and bring to a boil. Continue stirring, and boil for 1 minute until shiny and translucent.
  7. Slowly stir a small amount of the hot liquid into the egg yolks while stirring them to temper. Now drizzle the egg yolk mixture back into the lemon mixture, stirring constantly. Cook over low heat (keep stirring!!) got about 5 minutes.
  8. Remove from heat, and stir in lemon zest and butter. Pour into pie shell. Let cool for 15-20 minutes in the fridge while you make the meringue.
  9. To make meringue, place the egg whites and cream of tartar into a mixing bowl. Mix until frothy. Slowly mix in the sugar in one tablespoon increments while beating, and continue beating until stiff peaks form.
  10. Spread meringue over the pie, and seal the meringue to the edge of the crust.
  11. Bake in a 350° oven for 7-10 minutes, or until the tops are golden brown.
  12. Cool completely, uncovered. Chill.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 419Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 120mgSodium: 144mgCarbohydrates: 73gFiber: 2gSugar: 52gProtein: 6g

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Jessica

Sunday 7th of August 2022

How come it sais in the beginning to add the juices and then at the end while it sais add butter and juice. Am I missing something or did you mean to say the zest with the butter ?

Nicole Johnson

Tuesday 9th of August 2022

Whoops! That was supposed to be the butter and zest. Good catch! I've updated the recipe with this correction.

Gail Dickinson

Sunday 25th of October 2015

I LOVE, LOVE, LOVE lemon meringue pie! I've just got to try this. Thanks so much for posting :)

lauren

Friday 1st of May 2015

omg, that looks amazing

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