Zesty Orange Meringue Pie Recipe: Tangy Citrus Dessert Guide

With just five ingredients, this bright and simple orange meringue pie is as easy as pie—and lemon meringue fans will adore it.

Years ago I found an orange meringue pie in a grocery bakery and, being a long-time lemon meringue fan, I had to try it. One bite and I was sold—like a slice of sunshine. I adapted my lemon meringue recipe into this orange version, which appears in my cookbook Sweetness.

This recipe uses only five ingredients. A ready-made graham cracker crust holds a creamy filling made from sweetened condensed milk, thawed frozen orange juice concentrate, and egg yolks. A cloud-like meringue tops the pie, giving a contrast of light sweetness and bright citrus flavor in every bite.

If you know someone who loves lemon meringue, serve them this orange version—they’ll likely switch teams. It’s quick to make and reliably impressive. Here’s how to do it.

Recipe Ingredients

• Frozen orange juice concentrate (slightly thawed)
• Sweetened condensed milk
• Sugar
• Eggs
• Graham cracker crust

How to Make Orange Meringue Pie

Combine the sweetened condensed milk, thawed orange juice concentrate, and egg yolks in a mixing bowl. Beat until smooth, then pour the filling into the prepared graham cracker crust.

Tips for making the meringue

Meringue is straightforward, but two details are essential.

1. When separating eggs, keep all yolk out of the whites. Even a small amount of yolk will prevent the whites from whipping properly.
2. Use a clean, grease-free bowl and beaters. Any fat residue interferes with the egg whites’ volume—fresh dishwasher-cleaned equipment works well.

Place the egg whites in the clean mixing bowl and beat until foamy. Gradually add the sugar and continue beating on high until stiff peaks form. You’ll know it’s ready when the meringue forms a point that holds its shape when you lift the beaters.

Carefully spread the meringue over the filling and be sure to seal it to the edge of the pie crust all the way around. This prevents the meringue from shrinking away from the crust as it bakes.

Bake at 325°F (about 160°C) for 15 minutes, or until the meringue is lightly golden. Let the pie cool completely, then cover and refrigerate for several hours before serving so the filling sets.

Dive into your new favorite pie!

YUM!

Storage

Store leftover pie loosely covered or in an airtight container in the refrigerator for up to three days. Because of the meringue topping, freezing is not recommended.

Recipe Notes

• Frozen orange juice concentrate is key. Regular fresh orange juice won’t give the concentrated citrus punch this filling needs.
• For extra flavor, stir in grated orange rind or zest into the filling. You can also sprinkle a little zest on top or serve with orange segments.
• If you prefer to make your own crust, a simple mix-in-the-pan crust (flour, sugar, salt, vegetable oil, and milk) yields a lightly sweet, tender shell without rolling dough or using pie weights.

You may also like these meringue pies:

Old Fashioned Coconut Meringue Pie (classic favorite)

Lemon Meringue Pie With Cookie Crumb Crust

And these meringue cookie ideas:

Chocolate Chip Meringue Cookies (aka Cloud Cookies)

Star Meringue Cookies

I originally published this recipe in February 2017 and updated the photos in March 2019.

Keep your face to the sunshine and you cannot see a shadow.

~Helen Keller