It's a Bloody Orange Meringue Pie
Brighten up your dessert table with "It's a Bloody Orange Meringue Pie," a stunning twist on the classic lemon treat that promises to wow both your eyes and taste buds. This recipe features the tangy, ruby-red allure of fresh blood orange juice and zest, creating a velvety citrus filling that’s luxuriously smooth and bursting with flavor. Topped with a cloud of golden, toasted meringue, each bite delivers the perfect balance of sweet and tart. With a buttery pre-made crust to save time and easy-to-follow steps, this show-stopping pie is perfect for special occasions or when you want to elevate your baking game. Serve it chilled to let the vibrant citrus shine—your guests will be asking for seconds! Keywords: blood orange meringue pie, citrus dessert, tangy pie recipe, easy meringue pie, special occasion dessert.
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Ingredients
- 1 piece Pre-made pie crust (9-inch)
- 200 ml Blood orange juice
- 2 tablespoons Blood orange zest
- 150 grams Granulated sugar (for filling)
- 4 pieces Egg yolks
- 3 tablespoons Cornstarch
- 50 grams Unsalted butter, cubed
- 100 grams Granulated sugar (for meringue)
- 4 pieces Egg whites
- 1 teaspoon Cream of tartar
- 1 pinch Salt
Directions
Step 1
Preheat your oven to 175°C (350°F). If not already baked, blind bake the pre-made pie crust by lining it with parchment paper and filling with pie weights or dried beans. Bake for 15-20 minutes, then remove the weights and bake for an additional 5 minutes until golden. Let cool completely.
Step 2
In a medium saucepan, combine the blood orange juice, blood orange zest, granulated sugar (150 grams), and cornstarch. Whisk until smooth and heat over medium heat until the mixture starts to thicken.
Step 3
Lightly whisk the 4 egg yolks in a separate bowl. Gradually add a small amount of the hot orange mixture into the yolks, whisking constantly to temper them. Slowly pour the tempered yolks back into the saucepan while stirring continuously.
Step 4
Cook the orange filling mixture for an additional 2-3 minutes, stirring frequently, until thickened. Remove from heat and whisk in the cubed butter until smooth and glossy. Pour the filling into the cooled pie crust and set aside.
Step 5
In a clean, dry bowl, beat the 4 egg whites with the cream of tartar and a pinch of salt using an electric mixer on medium speed until soft peaks form. Gradually add the granulated sugar (100 grams), 1 tablespoon at a time, while increasing to high speed, and beat until stiff, glossy peaks form.
Step 6
Spread the meringue over the blood orange filling, making sure to seal the edges to the crust to prevent shrinking. Use the back of a spoon to create peaks or texture as desired.
Step 7
Bake the pie in the preheated oven for 10-12 minutes, or until the meringue is golden brown. Keep an eye on it to avoid overbaking.
Step 8
Remove the pie from the oven and let it cool to room temperature. Refrigerate for at least 2 hours before serving to ensure the filling sets properly.
Step 9
Slice and serve your 'It's a Bloody Orange Meringue Pie' chilled or slightly at room temperature. Enjoy!
Nutrition Facts
| Serving size | (980.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3011.0 |
| Total Fat 125.4g | 0% |
| Saturated Fat 51.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 847.2mg | 0% |
| Sodium 1355.9mg | 0% |
| Total Carbohydrate 441.6g | 0% |
| Dietary Fiber 4.5g | 0% |
| Total Sugars 274.5g | |
| Protein 40.4g | 0% |
| Vitamin D 97.8IU | 0% |
| Calcium 170.8mg | 0% |
| Iron 7.9mg | 0% |
| Potassium 1365.3mg | 0% |
Source of Calories