Blood Orange Meringue Pie

Blood Orange Meringue Pie
  • Prep Time: 40
  • Total Time: 55
  • Servings: 8

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About this Recipe

Everyone's favorite summertime dessert is back in season and ready to kick some tastebuds!


1 Tenderflake® Frozen Deep Dish Pie Shell, thawed
1 cup (250 mL) Sugar
3 tbsp (45 mL) Flour
3 tbsp (45 mL) Cornstarch
Pinch Salt
1 1/2 cups (375 mL) Water
3 Egg yolks
2 tbsp (30 mL) Butter
1 tbsp (15 mL) Blood orange zest
1/3 cup (80 mL) Blood orange juice
4-5 Drops red food colour, optional
3 Egg whites
1/2 tsp (2 mL) Vanilla
1/4 tsp (1 mL) Cream of tartar
1/3 cup (80 mL) Sugar


BAKE pie shell according to package directions. Set aside to cool.

LOWER oven temperature to 350°F (180°C).

WHISK sugar, flour, cornstarch and salt together in a medium saucepan. Set saucepan over medium-high heat and whisk in water. Cook, whisking constantly until thick and smooth, about 3 minutes. Remove from heat.

BEAT egg yolks lightly in a medium bowl and slowly whisk in 1 cup (250 mL) of the hot mixture. Whisk the egg mixture back into the saucepan. Set over the heat and continue to cook for about 2 minutes or until it begins to boil gently. Whisk in butter, zest and slowly add the blood orange juice and food colour, if using. Remove from heat and cool slightly, stirring occasionally.

BEAT egg whites, vanilla and cream of tartar in a large mixing bowl with an electric beater on medium-high until soft peaks form. Slowly add sugar and beat until stiff peaks form.

Transfer egg yolk filling into prebaked pie shell. Spoon meringue over top. Starting at edge and using a spatula, spread meringue around sealing to pastry crust. This prevents meringue from shrinking. Continue to spread meringue over filling creating peaks by lightly touching the top of the meringue with spatula and quickly pulling away.

BAKE at 350°F (180°C) for 15 minutes or until golden brown on top. Remove from oven and cool for 3-4 hours before serving. Refrigerate any leftovers.


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