Orange Meringue Pie

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ¾ cup sugar
  • ½ cup all-purpose flour
  • ¼ teaspoon salt
  • cups water
  • 2 egg yolks
  • ½ cup orange juice
  • 2 tablespoons lemon juice
  • 1 tablespoon grated orange rind
  • Baked Pie Pastry, 8 inches
  • Soft meringue


    1. Mix the sugar, flour and salt in the top part of a double boiler. Stir in the water to make a smooth mixture and cook over direct heat for five minutes, stirring constantly.

    2. Beat the egg yolks slightly. Stir them into the hot mixture gradually and cook over boiling water for about five minutes longer, or until very thick.

    3. Remove from the heat. Add the orange and lemon juices and orange rind. Chill. Pour the chilled filling into the baked pie shell and top with unbaked meringue. Garnish with drained orange sections if desired.

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