Prepare to embark on a culinary journey that will tantalize your taste buds and transform your dessert game forever! This Blood Orange Meringue Pie is not just a dessert; it's a spectacular symphony of tangy citrus and cloud-like meringue that promises to elevate your baking skills from ordinary to extraordinary. With its stunning golden-topped meringue and rich, vibrant blood orange filling, this pie is guaranteed to become the showstopper at any gathering, leaving your guests absolutely mesmerized and craving every single bite.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pie crust, baked
- 1 cup blood orange juice
- 1 tablespoon blood orange zest
- 3/4 cup granulated sugar
- 3 large egg yolks
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar (for meringue)
Instructions
- Preheat the oven to 375°F (190°C). Ensure your pre-baked pie crust is cooled and ready.
- In a medium saucepan, combine blood orange juice, blood orange zest, 3/4 cup sugar, egg yolks, cornstarch, and salt. Whisk together until smooth and fully incorporated.
- Place the saucepan over medium heat, stirring constantly to prevent scorching. Cook the mixture until it thickens and begins to bubble, approximately 5-7 minutes.
- Remove the blood orange filling from heat and continue stirring for an additional minute to ensure a smooth consistency.
- Pour the hot filling into the pre-baked pie crust, spreading evenly with a spatula. Set aside.
- For the meringue, use a clean, dry mixing bowl. Add egg whites and cream of tartar, beating with an electric mixer on medium speed until soft peaks form.
- Gradually add 1/2 cup sugar while continuing to beat the egg whites, increasing speed to high. Beat until stiff, glossy peaks form and sugar is completely dissolved.
- Carefully spread the meringue over the blood orange filling, ensuring it touches the crust edges to prevent shrinking.
- Create decorative peaks and swirls in the meringue using the back of a spoon or spatula.
- Bake in the preheated oven for 10-12 minutes, or until meringue is golden brown and lightly toasted.
- Remove from oven and let cool completely at room temperature for at least 2 hours before serving.
- Refrigerate any leftover pie and consume within 2-3 days for best quality and flavor.
Tips
- Use fresh blood oranges for the most intense, authentic flavor. The deeper color and unique taste make all the difference.
- Ensure your egg whites are at room temperature for maximum volume when creating the meringue.
- When making the meringue, add sugar gradually and beat until stiff, glossy peaks form to achieve that perfect, stable topping.
- Create beautiful meringue peaks using the back of a spoon or a piping bag for a professional-looking finish.
- Watch the pie closely while browning the meringue - it can go from perfectly golden to burnt very quickly.
- Allow the pie to cool completely at room temperature to prevent the meringue from weeping or separating.
- For the cleanest pie slices, use a knife dipped in hot water and wiped dry before each cut.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 45g
Protein: 4g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 95mg
