Meyer Lemon and Orange Meringue Pie Recipe

Meyer Lemon Orange Meringue Pie is an ideal spring dessert, bursting with bright citrus flavor. This variation on a classic lemon meringue adds mandarin or orange juice for a sunnier, slightly sweeter filling that will surprise and delight family and guests.

Get more delicious desserts in the desserts section of the site.

Recipe Shopping List

A quick overview of the ingredients you’ll need. See the full ingredient list below for measurements.

• All-purpose flour
• Cold salted butter
• Sugar
• Cornstarch
• Meyer lemons
• Mandarin or regular orange juice
• Eggs (separated)
• Cream of tartar

Try our No-Bake Raspberry Fluff Pie for another easy spring dessert idea.

How To Make This Recipe

Below is a clear overview of the process. Follow the step-by-step instructions to make the crust, prepare the citrus filling, and finish with a glossy, toasted meringue.

1. Make the crust — Use cold ingredients for a tender, flaky crust: cold butter, chilled bowl, and ice water. Cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces.

2. Add ice water one tablespoon at a time until the dough just comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.

3. Roll the chilled dough between two sheets of parchment to the desired thickness, then transfer to a pie pan.

4. Blind bake the crust. Use a round of parchment and pie weights or dried beans to prevent the crust from puffing. Bake until golden brown, then cool.
5. Prep the filling — Combine sugar and cornstarch, then gradually whisk in Meyer lemon juice, mandarin orange juice (or regular orange juice), and water. Cook until the mixture thickens and becomes glossy.

7. Temper the yolks — Stir a small amount of the hot curd into beaten egg yolks, then return the yolk mixture to the pan and cook briefly over low heat until thickened. Stir in lemon zest and butter, then pour into the baked shell and chill briefly while you make the meringue.

8. Make the meringue — Whip egg whites with cream of tartar until frothy. Add sugar gradually, a tablespoon at a time, and continue beating until stiff, glossy peaks form. Spread the meringue over the filling, making sure to seal it to the edge of the crust so steam cannot weep underneath.
9. Bake briefly — Create small peaks in the meringue and bake at 350°F (175°C) for about 7–10 minutes, until the tops are golden brown.
10. Cool uncovered — Remove from the oven and let the pie cool completely at room temperature. Once cool, refrigerate uncovered until well chilled before serving.

Also try the Traeger Banana Bread for a cozy baking option.

Yield: 6 people

Meyer Lemon Orange Meringue Pie

Lemon meringue pie receives a sunny upgrade with freshly squeezed Meyer lemon juice plus mandarin or orange juice for a balanced, bright filling.

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 55 minutes

Ingredients

Pie crust:

• 1 cup all-purpose flour
• ⅓ cup salted butter, cold and diced
• 3–4 tablespoons ice cold water

Filling:

• 1 ¼ cups sugar
• ⅓ cup cornstarch
• ½ cup freshly squeezed Meyer lemon juice
• ½ cup mandarin orange juice (or regular orange juice)
• 1 cup water
• 4 egg yolks, beaten
• Zest of 1 Meyer lemon
• 2 tablespoons salted butter

Meringue:

• 4 egg whites
• ¼ teaspoon cream of tartar
• ½ cup sugar

Instructions

1. Place flour and cold butter in a chilled bowl and cut together until the mixture forms pea-sized clumps.
2. Add ice water a tablespoon at a time and mix until the dough forms a ball. Avoid overworking the dough.
3. Wrap the dough and chill for 30 minutes.
4. Roll the dough between two sheets of parchment to an even thickness and fit it into a pie pan.
5. Blind bake at 375°F using pie weights or dried beans to keep the crust flat. Remove when golden and allow to cool.
6. For the filling, whisk sugar and cornstarch together. Gradually stir in Meyer lemon juice, mandarin orange juice, and water. Heat over medium, stirring constantly, and bring to a boil. Boil for about one minute until glossy and translucent.
7. Temper the beaten egg yolks by adding a small amount of the hot liquid while whisking. Return the yolk mixture to the pot and cook over low heat, stirring, for about five minutes until thickened.
8. Remove from heat and stir in lemon zest and butter. Pour the filling into the baked pie shell and chill briefly while preparing the meringue.
9. To make the meringue, beat egg whites with cream of tartar until frothy. Add sugar gradually and continue beating until stiff, glossy peaks form.
10. Spread the meringue over the filling, sealing it to the edge of the crust to prevent separation during baking.
11. Bake in a 350°F oven for 7–10 minutes, or until the meringue peaks are golden brown.
12. Cool completely at room temperature, then chill before serving.

Nutrition Information:

Yield: 8
Serving Size: 1

Amount Per Serving:

Calories: 419
Total Fat: 13g
Saturated Fat: 7g
Cholesterol: 120mg
Sodium: 144mg
Carbohydrates: 73g
Fiber: 2g
Sugar: 52g
Protein: 6g

Tips: Keep tools and ingredients cold when making the crust, seal the meringue to the pastry edge to prevent weeping, and use freshly squeezed citrus for the brightest flavor. This pie is best served well chilled and sliced with a sharp knife for clean portions.