Food
Easy Blood Orange Meringue Pie
May
Have you ever seen anything more beautiful? This Blood Orange Meringue Pie is like heaven in a pie. It’s a cool twist on your standard Lemon Meringue Pie and is really similar to make.
Meringue can be daunting, but it’s actually super easy. It’s one of my favorite flavors. I love anything with whipped cream or a custard like top. It’s creamy, light, and rich. I’m also a big fan of citrus too.
About Pie Crust:
You could use a regular pie crust or a graham cracker crust for this Blood Orange Meringue Pie. I’m a big fan of using puff pastry as a pie shell. Whatever you use, you will likely want to pre-bake it for just a few minutes. Spread a small amount of butter across the dough and add pie weights before baking.
About Blood Oranges:
By using blood oranges, we definitely put a spin on this classic recipe! But if you want to go more traditional you could always substitute them for lemons. The recipe is the same. I have been wanting to try a triple citrus blend with grapefruit, tangerine, and lemon. I bet that would be a hit!
Blood oranges are best in the spring season and aren’t available year round so do consider an alternative if you are making this dessert in the fall or winter.
About Meringue:
Making meringue is so much easier than you think. Let your eggs warm to room temperature before you get started. Don’t worry about how many “minutes” your recipe says to beat the egg whites. The goal is for the egg whites to form stiff peaks.
Always add your ingredients slowly. It’s especially important to add the sugar in small amounts so that it will melt and blend thoroughly.
You don’t ever have to use a torch, but it’s a sneaky little weapon when you need to brown your meringue. You have a lot of control over how much you will brown it and where. It’s the perfect thing for after it’s out of the oven, if you just want to touch it up.
Let’s Stay Friends!
Insta | Pinterest | Enews | TikTok
The crust was great however I found some details missing in the execution of the filling, size and cooking times for the rest of the tart.
1. What size is this recipe for?
2. How many egg yolks belong in the filling?
3. My filling was liquid, I could not put the meringue on top as it would sink
I added two egg yolks on a hunch and the tart turned out fine but lacked flavor.
Great find and thank you for the tip!! ? I will update the recipe shortly with any missing information and comment again.
You need to change your recipe….the egg yolks do NOT go in the crust…they go in the filling….if you make it as directed you’ll get hot orange soup