Orange Pie with Swiss Meringue

ByThe Recipe Cravings

Ingredients

For the Crust

  • 180 g (1½ cups) all-purpose flour
  • 60 g (½ cup) powdered sugar
  • 120 g (½ cup) cold unsalted butter, cubed
  • 1 egg
  • Pinch of salt

For the Orange Filling

  • 2 cans (14 oz / 397 g each) sweetened condensed milk
  • Juice of 3 oranges
  • Juice of 2 lemons
  • Zest of 1 orange
  • 6 egg yolks

For the Swiss Meringue

  • 4 egg whites
  • 200 g (1 cup) granulated sugar
  • 1 tsp vanilla extract (optional)

Garnish

  • Fresh orange zest
  • Edible gold flakes (optional)

Instructions

1. Make the Crust

  1. Preheat the oven to 180°C (350°F).
  2. Mix the flour, powdered sugar, and salt.
  3. Rub in the cold butter until the mixture resembles coarse crumbs.
  4. Add the egg and gently bring the dough together without over-kneading.
  5. Press the dough into a 9-inch (23 cm) tart pan.
  6. Prick the base with a fork and chill for 20 minutes.
  7. Bake with pie weights for 15–20 minutes until lightly golden.

2. Prepare the Filling

  1. Whisk together the condensed milk, orange juice, lemon juice, orange zest, and egg yolks until smooth.
  2. Pour the filling into the baked crust.
  3. Bake at 160°C (320°F) for about 20 minutes, or until the filling is just set.
  4. Cool completely, then refrigerate for at least 4 hours.

3. Make the Swiss Meringue

  1. Combine the egg whites and sugar in a heatproof bowl over simmering water.
  2. Whisk constantly until the sugar dissolves (about 70°C / 160°F).
  3. Beat with a mixer until glossy, stiff peaks form.
  4. Spread or pipe the meringue over the chilled pie.
  5. Garnish with fresh orange zest and edible gold flakes if desired.

Similar Posts