Easy Orange Meringue Pie With Fluffy Cloud Top

If you love bright, citrusy desserts, this Easy Orange Meringue Pie With Fluffy Cloud Top is an absolute must-try. With a buttery crust, tangy orange curd filling, and a golden, airy meringue crown, this pie delivers classic flavors with a sunny twist. Perfect for family gatherings, dinner parties, or just a special treat, it’s a show-stopping dessert that’s easier to make than you might think.

Why You’ll Love This Easy Orange Meringue Pie

This pie is a delightful balance of sweet, tangy, and airy textures. The crust is buttery and crisp, the orange curd is smooth and vibrant, and the meringue adds a fluffy, cloud-like topping that lightly caramelizes in the oven. Unlike lemon meringue pies that can sometimes be overly tart, this orange version offers a gentler citrus flavor that’s perfect for both kids and adults. Plus, the pie looks beautiful on any dessert table with its golden peaks of meringue.

Other reasons you’ll love it:

• Bright, fresh citrus flavor with natural orange juice
• Light yet satisfying thanks to the airy meringue
• Impressive presentation without complicated techniques
• Flexible recipe that allows for shortcuts, like using store-bought crust

Ingredients for Easy Orange Meringue Pie

Here’s everything you’ll need for this sunny dessert.

Crust

• 1 1/4 cups all-purpose flour
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 1/2 cup (1 stick) unsalted butter, cold and cubed
• 1 large egg
• 1-2 tbsp ice water
• 1 tsp vinegar

Orange Curd Filling

• 1 cup granulated sugar
• 3 tbsp cornstarch
• 1 cup fresh orange juice (about 3-4 oranges)
• 4 large egg yolks
• 2 tbsp unsalted butter
• 1 tsp vanilla extract

Meringue

• 4 large egg whites
• 1/2 cup granulated sugar
• 1/4 tsp cream of tartar

Ingredient Notes & Substitutions

• Pie crust: For convenience, use a store-bought crust—just blind-bake it first.
• Orange juice: Freshly squeezed is best, but high-quality bottled juice works too.
• Butter substitute: Margarine or coconut oil can be used in the crust for dairy-free options.
• Egg replacements: The curd relies on eggs for thickening, but vegan alternatives exist (like agar-agar thickened orange filling), though the texture will vary.
• Sugar alternatives: Coconut sugar or maple sugar can be substituted for granulated sugar with minor flavor differences.

Step-by-Step Instructions

Step 1 – Make the Crust

1. In a bowl, whisk together flour, sugar, and salt.
2. Cut in cold butter until mixture resembles coarse crumbs.
3. Whisk egg, ice water, and vinegar, then add to flour mixture. Mix gently until dough forms.
4. Roll dough into a disc, wrap in plastic, and refrigerate for 30 minutes.
5. Roll out dough to fit a 9-inch pie pan, line, and trim edges.
6. Blind-bake: Preheat oven to 375°F (190°C), line crust with parchment, fill with pie weights or beans, bake 15 minutes. Remove weights and bake 5-7 minutes until lightly golden. Cool completely.

Step 2 – Prepare Orange Curd

1. In a saucepan, combine sugar, cornstarch, and orange juice over medium heat. Stir constantly until slightly thickened.
2. Whisk a bit of hot mixture into egg yolks to temper, then return to saucepan.
3. Cook for 1-2 more minutes until thick and glossy. Remove from heat.
4. Stir in butter and vanilla until smooth.
5. Pour filling into cooled pie crust.

Step 3 – Make the Meringue

1. In a clean bowl, beat egg whites with cream of tartar until soft peaks form.
2. Gradually add sugar while beating until stiff, glossy peaks form.
3. Spread meringue over orange filling, ensuring it touches the crust edges to seal in the filling.
4. Bake at 350°F (175°C) for 10-12 minutes until the meringue is golden. Cool completely at room temperature.

Pro Tips for Success

1. Seal the meringue edges – prevent weeping by making sure meringue touches crust.
2. Use a glass or light-colored pan – helps monitor the golden-brown topping.
3. Temper the egg yolks – prevents scrambling in the curd.
4. Cool the pie slowly – rapid cooling can cause cracks in the meringue.
5. Beat whites in a metal bowl – plastic can retain grease, preventing stiff peaks.

Flavor Variations

• Orange-Lemon Twist: Add a teaspoon of lemon zest to the curd for extra brightness.
• Chocolate Swirl: Drizzle melted dark chocolate over meringue before serving.
• Boozy Orange: Add 1 tbsp Grand Marnier or orange liqueur for adult-friendly flavor (omit for family-safe).
• Coconut Cloud: Fold 1/4 cup shredded coconut into meringue for a tropical twist.

Serving Suggestions

• Slice and serve chilled or at room temperature.
• Garnish with fresh orange segments or zest curls.
• Pair with a dollop of whipped cream or a scoop of vanilla ice cream.
• Ideal for spring and summer gatherings or festive holiday tables.

Storage and Freezing Instructions

• Room temperature: Up to 4 hours (meringue is best fresh).
• Refrigerator: Cover loosely with plastic wrap, 2-3 days. Avoid airtight, or meringue may weep.
• Freezing: Not recommended for meringue; freezing affects texture and can make it soggy.

Nutrition Facts (Per Serving, 1/8 pie)

Calories	Protein	Carbs	Fat	Fiber	Sodium
320	4 g	48 g	14 g	1 g	90 mg

FAQ About Orange Meringue Pie

How do I prevent the meringue from weeping?

Ensure the meringue fully seals the crust edges. Avoid under-beaten egg whites, and spread meringue onto hot filling immediately.

Can I use bottled orange juice?

Yes, but fresh-squeezed juice gives a brighter, more natural flavor.

Can I make the pie ahead of time?

Yes, prepare the crust and curd a day ahead. Add meringue right before serving for best texture.

Why is my meringue flat or soft?

Under-whipped whites or adding sugar too quickly can prevent stiff peaks. Make sure your bowl is clean and dry.

Can this pie be made gluten-free?

Yes, use a gluten-free pie crust. The filling and meringue are naturally gluten-free.

Final Thoughts

This Easy Orange Meringue Pie With Fluffy Cloud Top is both a visual and culinary delight. Bright citrus, buttery crust, and the light, toasted meringue create a dessert that impresses without intimidating. Whether for a special occasion or an everyday treat, this pie is a sunny, crowd-pleasing favorite. With these tips and variations, you can confidently make a pie that’s both beautiful and delicious.