Orange Meringue Pie

Sure, you've probably made lemon meringue before. So why not kick it up a notch with this orange meringue pie!


  • Pie Base Orange Curd:
  • 200 grams plain flour
  • 2 oranges
  • 100 grams butter
  • 1 lemon
  • 50 grams egg
  • 3 eggs
  • 10 milliliters water
  • 150 grams caster sugar
  • Pinch salt
  • 30 grams butter
  • Crystallised Orange Peel Italian Meringue
  • Strips of orange zest
  • 100 grams egg white
  • 100 grams caster sugar
  • 200 grams caster sugar
  • 100 grams water
  • 25 milliliters water


  1. For the pie base: Rub flour, salt, and butter to form a like consistency. Add egg and water and combine to make the dough. Chill before lining the tin.
  2. Line and prick the bottom and refrigerate again.
  3. Blind bake at 180°C with baking beans. Remove beans half way and cook until golden brown.
  4. For the orange curd: Put the zest of the lemon, zest of one orange and juice of both oranges into a saucepan.
  5. Add the caster sugar and heat until the sugar has dissolved (keep the heat on low).
  6. Mix the eggs in a bowl and pour into the saucepan.
  7. Keep stirring over the heat until it thickens (Should take about 5 minutes). Strain through a sieve into a heatproof bowl. Add the butter and mix through and leave to cool.
  8. Pour into the tart case and refrigerate.
  9. For the Italian meringue: place caster sugar and water in a saucepan, bring to 118°C.
  10. Whisk up the egg white while the sugar is heating until soft peaks.
  11. Slowly pour in the sugar syrup on a low speed. Speed up and keep whisking until the meringue has cooled.
  12. Fill a piping bag and pipe over the tart. Blowtorch to finish.
  13. For the crystallized Orange Peel: Put zest into a saucepan and fill with water. Bring to boil and strain through a sieve. Repeat this one more time then put the zest with the caster sugar and an equal amount of water and bring to a boil.
  14. Simmer until the zest appears translucent. Strain through a sieve.
  15. Allow to cool and dry over kitchen towel. When ready place over the top of your pie.