- Dish type
- Pies and tarts
- Sweet pies and tarts
- Fruit pies and tarts
- Lemon pies and tarts
- Lemon meringue pie
A modern twist on the well-loved lemon meringue pie, this recipe uses lime and orange as well as lemon in the creamy filling for an exciting citrus flavour. Instead of shortcrust pastry, the case is made with crushed biscuit crumbs held together with egg white, rather than melted butter, to reduce the fat content.
21 people made this
- Biscuit crust
- 150 g (5½ oz) plain biscuits, such as Petit Beurre or Abernethy
- 1 egg white, whisked lightly to loosen
- Citrus filling
- grated zest and juice of 1 large lemon
- grated zest and juice of 1 large lime
- juice of 1 large orange
- 45 g (1½ oz) cornflour
- 2 large egg yolks
- 75 g (2½ oz) caster sugar
- Meringue topping
- 3 large egg whites
- 85 g (3 oz) caster sugar
MethodPrep:40min ›Cook:25min ›Ready in:1hr5min
- Preheat the oven to 180°C (350°F, gas mark 4). To make the crust, put the biscuits in a polythene bag and crush with a rolling pin. Tip into a mixing bowl, add the egg white and stir until the crumbs are all moistened.
- Spoon the biscuit mixture into a lightly greased, non-stick 21.5 cm (8½ in) sandwich tin (loose-bottomed if you wish). Using the back of the spoon, press the crumbs evenly over the bottom and sides of the tin in a thin layer. Bake for 7–10 minutes or until firm. Leave to cool while making the filling.
- Combine the lemon and lime zests and juice with the orange juice in a heatproof bowl. Stir in the cornflour to make a smooth paste. Bring 300 ml (10 fl oz) water to the boil in a heavy-based saucepan. Pour the water onto the juice mixture, stirring constantly, then return to the pan. Stir over a moderate heat until it comes to the boil. Reduce the heat and simmer, stirring frequently, for 1 minute or until thick and smooth.
- Remove the pan from the heat and cool for a minute. Meanwhile, mix together the egg yolks and sugar in a small bowl. Add a little hot citrus mixture, stirring, then stir this into the remaining citrus mixture until thoroughly combined. Pour into the prepared biscuit case.
- To make the meringue topping, whisk the egg whites until stiff. Gradually whisk in the sugar to make a thick, glossy meringue.
- Spoon the meringue on top of the citrus filling to cover evenly, swirling it attractively. Bake in the preheated oven for about 15 minutes or until the meringue is golden brown. Leave the pie to cool before serving.
Each serving provides
Some more ideas
Use crushed ginger nut or digestive biscuits instead of plain ones. * For an exotic pineapple meringue pie, make the filling using a can of pineapple in fruit juice, about 430 g. Drain the fruit and reserve the juice. Purée the fruit, then stir in 40 g (1¼ oz) cornflour and the grated zest of 1 lime. Make the drained pineapple juice up to 300 ml (10 fl oz) with the juice of the lime and water, then bring to the boil. Pour onto the pineapple purée mixture, stirring well, then return to the pan. Bring back to the boil, then reduce the heat and cook, stirring, until thickened. Cool slightly, then mix with 2 egg yolks and 1 tbsp light muscovado sugar. Pour into the biscuit case. Make the meringue as in the main recipe, but using 45 g (1½ oz) each of caster and light muscovado sugar. Scatter 1 tbsp desiccated coconut over the meringue and bake for 12–15 minutes or until golden brown.
Eggs are one of the few sources of vitamin D. It is found concentrated in the yolk and is not destroyed on cooking. The vitamin A and vitamin B content of eggs is also concentrated in the yolk rather than the white. * The iron in eggs is not well absorbed on its own, but the vitamin C in both the lemon and lime juice will aid the absorption of this essential mineral in the body.
Reviews & ratingsAverage global rating:(4)
Reviews in English (6)
This was very easy to make and tastes absolutely gorgeous. My sister-in-law described it as heavenly ! I will make this on a regular basis now-07 Nov 2011
This is a great pie, I did use melted butter for the biscuit base,didn't fancy the egg white idea. Easy to make, my first attempt was lovely.-16 Jan 2010
Easy to make and tasted great-29 Dec 2012
Citrus meringue pie
For the pastry case, preheat the oven to 190C/170C Fan/Gas 5. Either blend the flour, cocoa, icing sugar and butter in a food processor or rub in by hand until the mixture resembles fine breadcrumbs.
Add the egg yolk and a pinch of salt. You might find that the mixture already clumps together – if so, you will not need to add any water. If it still seems a bit dry when you squeeze some between your fingers, add up to a tablespoon of water. Form into a ball, wrap in cling film and chill for at least half an hour.
To make the filling, zest one of the oranges and the grapefruit. Put in a bowl, then add all the juice from the oranges and grapefruit, along with the cornflour. Whisk the cornflour into the juice until you have a very thin paste. Bring the water back to the boil in a saucepan, then whisk in the citrus and cornflour mixture.
Stir over a medium heat until it has the consistency of a thick custard. Remove from the heat and cool slightly. Beat the egg yolks and sugar together, then add this to the citrus mixture. Stir to combine, then cover with clingfilm, making sure the clingfilm touches the custard to stop a skin forming, then chill in the fridge.
Roll out the pastry and use to line a 23-24cm/8½-9½ in tart case. Prick all over with a fork, then line with baking parchment and fill with baking beans. Bake in the preheated oven for 15 minutes, then remove the beans and bake for a further 5 minutes. Reduce the oven temperature to 180C/160C Fan/Gas 4.
When the filling is completely chilled, scrape it into the pastry case. Whisk the egg whites until they are just starting to form stiff peaks, then continue to whisk, adding the sugar a tablespoon at a time. When it is stiff and glossy, add the remaining sugar and the cream of tartar. Finally, fold in the toasted hazelnuts. Pipe or pile the meringue over the filling.
Bake in the oven for around 20 minutes, or until the meringue is a dappled golden-brown. Cool before eating.
Citrus Meringue Pie
For the graham cracker crust, mix together graham cracker crumbs, melted butter and sugar in a bowl. Pour the mixture into a 9-inch pie plate and press down into the plate and around the sides. Bake in the oven for 10 minutes to set.
To prepare the filling, whisk together the condensed milk, egg yolks, lime juice and citrus zests. Add the filling to the pre-baked pie crust and bake for 15 minutes.
To prepare the meringue topping, add egg whites to a mixer or to a large bowl and mix with a hand mixer on medium high speed. Add in the sugar, vanilla extract and cornstarch and beat until stiff peaks form.
Top the still warm pie with the meringue topping and make sure to cover the entire pie filling with the meringue, leaving no spaces uncovered. Place in the oven until the top has browned. Remove the pie and allow to cool completely before refrigerating.
Florida Citrus Meringue Pie Recipe
Prep: 30 min.
Bake: 15 min. + chilling
Yield: 8 servings
- Pastry for single-crust pie (9 inches)
- 1 cup sugar
- 5 tablespoons cornstarch
- ½ teaspoon salt
- 1 cup water
- 1 cup orange juice
- 4 egg yolks, lightly beaten
- ½ cup lemon juice
- 2 tablespoons butter
- 1 teaspoon grated lemon peel
- 1 teaspoon grated orange peel
- Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate flute edges. Line unpricked pastry with a double thickness of heavy-duty foil.
- Bake at 450° for 8 minutes. Remove foil bake 5-7 minutes longer or until lightly browned. Cool on a wire rack. Reduce heat to 350°.
- Meanwhile, in a large saucepan, combine the sugar, cornstarch and salt. Gradually stir in water and orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat cook and stir 2 minutes longer (mixture will be thick).
- Remove from the heat. Stir a small amount of hot mixture into egg yolks return all to the pan, stirring constantly. Bring to a gentle boil cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter, and lemon and orange peels. Pour into prepared crust.
- In a large bowl, beat egg whites and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread over hot filling, sealing edges to crust.
- Bake at 350° for 12-15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator. Yield: 8 servings.
Nutrition Facts: 1 piece equals 350 calories, 12 g fat (6 g saturated fat), 115 mg cholesterol, 293 mg sodium, 57 g carbohydrate, trace fiber, 4 g protein.
Orange Meringue Pie
Preheat oven to 400 degrees F (205 degrees C). Line pastry with aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights bake about 5 minutes more.
In a small saucepan, stir together the 3/4 cup sugar, 1/3 cup cornstarch, and salt. Mix in the orange juice, lemon juice, and water. Whisk in the egg yolks. Cook over medium heat, stirring frequently, until thick and bubbly, about 5 minutes. Remove from heat, and stir in butter and orange zest. If desired stir in diced orange segments. Pour into prepared pie crust, cover with plastic wrap, and set aside to cool.
When pie filling has cooled to room temperature, preheat oven and prepare meringue. Preheat oven to 350 degrees F (175 degrees C). In a large glass or metal bowl, beat egg whites until foamy. Gradually add 1/2 cup sugar and cream of tartar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread over pie, making sure the meringue completely covers the filling and meets the edges of the pie crust.
Bake in preheated oven until meringue topping is golden brown, about 15 minutes.
Florida Fruit Shippers®
Delicious citrus has been a part of our lives and of families’ recipes for so long that thousands of beloved recipes have been created to make use of this delicious bounty. Most of us are likely familiar with many of the common favorites, such as lemon meringue pie, orange sherbet, orange cake, and lemon puddings. But although we may enjoy these familiar treats, there are so many other interesting recipes out there, some of which have nearly been lost to the sands of time. Fortunately, those who love and enjoy old recipes, as well as food enthusiasts and recipe archivists, are always at work finding and restoring these hidden gems. In this blog post, we’ll feature some lesser-known vintage citrus recipes highlighting the fresh flavors of oranges, grapefruit, and more that are worth rediscovering as part of Florida’s rich and varied citrus history.
Crepes suzette are a very famous and antique recipe (dating from around the turn of the 20th century) consisting of crepes in a sauce of butter, sugar, tangerine juice or orange juice, citrus zest, and orange liqueur. In a rather dramatic gesture, the dish is briefly set aflame before serving. This dish was popular in the 1970s but doesn’t get seen much now. It certainly would be fun to try it again with fresh citrus. Maybe for New Year’s Eve?
Atlantic Beach Pie
Have you ever enjoyed chocolate-covered potato chips or saltines with chocolate and toffee on top? If so, you’ll probably understand the appeal of Atlantic Beach Pie, a vintage pie made with a lemon filling, a whipped cream or meringue top, and, unusually, a “cracker’ crust made not with graham crackers, but saltines. This treat was popular in North Carolina seafood restaurants in the 50s—hence the “beach”—but has recently made a comeback.
Sour Orange Pie
This is an old and truly Floridian recipe that was developed to use the juice of the sour orange. What’s a sour orange? Well, that can be a bit of an open question. I find that people use the term to apply to any somewhat “feral” orange (perhaps growing in the woods or found on an old property) of uncertain parentage that isn’t good for eating out of hand. However, the term may also be used for the Seville orange, a very authentic “cooking” orange typically used for marmalade and marinades. This recipe was designed so it can be made both with true sour oranges and with a combination of oranges and lemons. It’s something like a cross between key lime and lemon meringue pie.
If you are of a certain age, your mom might have made you a broiled grapefruit once upon a time. This simple but actually very delicious recipe consists of placing a grapefruit half (with sections pre-loosened) under the broiler after topping it with brown sugar and perhaps a bit of cinnamon or butter. The topping gets browned and a bit crunchy, almost like the top of a crème brulee. In its vintage incarnation, this was often served with a maraschino cherry in the middle and was often considered an appetizer! Today, we’d probably eat it for breakfast, perhaps with yogurt or granola.
Ambrosia salad goes back, in one form or another, to the late 1800s. Early versions seem to mostly be about oranges, pineapple, and coconut, dressed with sugar one 1877 cookbook calls for “one pine-apple peeled and sliced, pulverized sugar, six oranges, six lemons and two cocoa-nuts” in layers. In the 1950s through the 1970s, however, ambrosia started getting all kinds of things added to it, from grapes, fruit cocktail, and cherries to pecans, bananas, and marshmallows. It also began to be served with a creamy dressing, which could be made of anything from whipped cream or whipped topping to yogurt to sour cream to mayonnaise. Some people love this old-fashioned citrus dessert (or is it a side dish?) and some hate it. I suggest trying a stripped down version with fresh citrus and no dressing, but if you’d like to try a more classic backyard potluck vintage version, this seems like a classic version.
Ginger Ale Citrus Salad
This recipe is here as a representative of the literally hundreds of Jell-O salads that included oranges, grapefruit, tangerine, or other citrus. Seriously, there were tons of these in the 50s, and one has to admit, they were visually stunning. This one, from a fun blog that re-creates recipes of the 40s, 50s, and 60s, is actually quite delicious, or so they say. It includes grapefruit, oranges, lemons, grapes, pineapple, and candied ginger, suspended in gingery gelatin. While we may have fallen out of love with Jell-O salad, I admit, this one sounds pretty fun.
There are literally hundreds more vintage recipes featuring oranges, lemons, limes, grapefruit, tangerine, and other citrus fruits out there, since these fruits have been popular and widely available for a long time in America. While the Internet offers access to many, there’s nothing quite like diving into the pages of a real vintage cookbook to get the true feeling for an era. Citrus is so versatile and delicious that it’s been gracing our plates for a very long time. Check out a vintage recipe sometime soon and be reminded of why some things never go out of style.
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Homemade Blackberry Swiss Meringue Buttercream
I’ve opted for Blackberry Swiss Meringue Buttercream and added fresh blackberries as garnish, but you could also use easy Vanilla Swiss meringue buttercream, or even use my tart lemon curd recipe to put lemon curd between the cake layers for an even more tangy cake!
If you try this recipe, make sure you take a photo and tag BAKED by Blair on social media and use the #bakedbyblair. I would love to hear how you enjoyed the recipe, so comment below! If you want to pin this recipe and save it for later, go ahead and click the pin button above and save it to your favourite desserts board on Pinterest! ENJOY!
Orange Meringue Pie
Lemons aren&rsquot the only citrus worthy of a luscious tangy pie piled with a toasted layer of meringue. The brightness of naval oranges forms a delightful acidic counterbalance to pillowy sweet meringue&mdashall on top of a flaky and buttery piecrust. The filling of the pie is made from the zest of two naval oranges, the juice of oranges and lemons, egg yolks, sugar, cornstarch, and butter. The orange zest is packed with flavorful oils that mute any strong lemon flavor, so the lemon juice can add the proper tartness without overwhelming the orange taste. We temper the cornstarch, sugar, and egg yolks into the warmed juice. Once heated, the cornstarch will thicken the mixture as the sugar dissolves to make an incredibly smooth and gelled orange custard. Stir the butter into the thickened mixture off of the heat to allow it to gently incorporate and make the filling that much richer and glossier. Our method for making meringue is a slow process but one that professionals use to prevent any meringue failures. The slow and prolonged incorporation of sugar into the beaten egg whites allows all of the sugar to dissolve, making a perfectly smooth and shiny meringue that sets beautifully after 15 minutes in the oven.
Mrs. Miller's Prize-Winning Lemon Meringue Pie
Lemon pies are a staple in Amish homes this time of year. Winter has disappeared into the rearview mirror and summer is in full swing. There's a tendency to want lighter, fruitier desserts to celebrate the season.
A silky, delicious lemon pie is the perfect cool, refreshing sweet treat on a sweltering summer day. Think of lemonade in a pie crust.
Mrs. Miller's Prize-Winning Lemon Pie is a any amazingly refreshing summer treat.
Related Recipes: Homemade Lemon Bars,
This is a lemon meringue pie, but for those of you who don’t care for meringue or just don’t to go through the trouble of making it, this pie would be superb as a stand-alone lemon without the meringue. That said, this was Rachel’s first crack at making meringue and she did a superb job. So don’t get intimidated by the meringue.
And, wow, meringue is really something that can either make or break a pie like this. I've tasted some meringue that just seemed flavorless and pointless and just hovered on top of the filling like a lifeless blanket. A good meringue will adhere to the sweetness below and you bite into a pie and get a burst of, say, butterscotch blanketed by a cool, light, fluffy meringue. when the meringue just lifelessly lays on top. no. the meringue and filling have to dance together like Ginger Rogers and Fred Astaire (wow, I feel ancient having just said/wrote that).
Whipping that meringue into shape!
I like using an egg separator.
Use the freshest lemons you can find, if you have access to a lemon tree, use those lemons!
The pie before the meringue is added, doesn't it look refreshing?
Citrus fruits are usually stocked in Amish bulk food stores on a season basis: lemons, oranges, limes, and grapefruit and all of those are favorites with Amish cooks. The Amish in southern parts of the United States: Beeville, Texas and Pinecraft, Florida have citrus trees growing in their yards so they can literally go out their doors and pick the fruit they want and need for an extra fresh taste. For Amish up north these fruits are more seasonal staples.
When it comes to Lemon Meringue Pie, the truth is it is a sin to not love it! We have scoured the web, high and low to round up a collection of our absolute favorites and we know you will love them.
Whether it’s a classic Lemon Meringue Pie, Fudge, Cookies or Cheesecake, we’ve got something for everyone. Be sure to view our post in its entirety and Pin your favorites as you go.
Perfect Lemon Meringue Pie Video Tutorial
Before we share our roundup of Lemon Meringue Pie Recipes, we thought you might like to see how to make the classic version. We have included this video tutorial to show you how. Be sure to watch and then continue scrolling for all the ideas. Click Play above now ^