Recipe: End of Summer Florida Citrus Meringue Pie

Florida Citrus Meringue Pie Recipe

Florida Citrus Meringue Pie Recipe

More than just a lemon meringue pie, this one features both orange and lemon for a truly Florida citrus treat.

Recipe: Florida Citrus Meringue Pie Recipe

Summary: Excerpted with permission from Taste of Home: Best Loved Recipes: 1485 Favorites from the World’s #1 Food & Entertaining MagazineRead our cookbook review of this book.


  • Pastry for single-crust pie (9″)


  • 1 cup sugar
  • 5 Tbls cornstarch
  • ½ tsp salt
  • 1 cup water
  • 1 cup orange juice
  • 4 egg yolks, lightly beaten
  • ½ cup lemon juice
  • 2 Tbls butter
  • 1 tsp grated lemon peel
  • 1 tsp grated orange peel


  • 3 egg whites
  • 1 tsp vanilla extract
  • 6 Tbls sugar



  1. Roll the pastry to fit a 9-in. pie plate. Transfer carefully to pie plate. Trim pastry to 1/2 inch beyond edge of pie plate; flute edges.
  2. Line the pastry with a double thickness of heavy-duty foil (don’t prick the dough)
  3. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned.
  4. Cool on a wire rack.
  5. Reduce oven heat to 350°.


  1. In a large saucepan, combine sugar, cornstarch, and salt.
  2. Gradually stir in water and orange juice until smooth.
  3. Cook and stir over medium-high heat until thickened and bubbly.
  4. Reduce heat; cook and stir 2 minutes longer (mixture will be thick).
  5. Remove from the heat. Stir a small amount of hot mixture into egg yolks in a small bowl. When incorporated add the egg yolk mixture to the saucepan, stirring constantly.
  6. Bring to a gentle boil; cook and stir 2 minutes longer.
  7. Remove from the heat. Gently stir in the lemon juice, butter, and lemon and orange peels. Pour into prepared crust.

Meringue Topping:

  1. In a large mixing bowl, beat the egg whites and vanilla on medium speed until soft peaks form.
  2. Gradually beat in sugar, 1 Tbls at a time, on high until stiff glossy peaks form and sugar is dissolved.
  3. Spread over hot filling, sealing edges to crust.
  4. Bake at 350° for 12-15 minutes or until meringue is golden brown.
  5. Cool on a wire rack for 1 hour.
  6. Refrigerate for at least 3 hours before serving.
  7. Store leftovers in the refrigerator.

Preparation time: 30 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 8

Calories: 350

Fat: 12

Cookbook Reviews: Taste of Home's Best Loved Recipes

Cookbook Reviews: Taste of Home’s Best Loved Recipes

Taste of Home’s Best Loved Recipes Cookbook Details

1485 Favorites from the World’s #1 Food & Entertaining Magazine

  • 250+  main dish recipes / 150+ easy soups, salads, and side dishes / 100+  appetizers, sandwiches, and pizzas / 81 ”Mom Made it Best” heirloom recipes / 250+ desserts, candies, cookies ,pies, tarts, and cakes / Plus 100s more recipes for every occasion
  • Published by Reader’s Digest
  • Hardcover: 928 pages / 26 chapters / 20 photo sections with 400 full-color photos
  • ISBN-10: 0898219914 / ISBN-13: 978-0898219913
  • Available in hardcover and Kindle Edition
  • Release date: September 13, 2012 (order now)

Author: Connie Ott

A mom and wife, Connie blogs about entertainment, travel, living green, products, technology, DIY home remodeling and decor, and more. She's a vegetarian and animal lover and lives in the Pacific Northwest near Seattle, WA. Find out more about Connie and all the bloggers here at Baby to Boomer Lifestyle on our About Us page.

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  1. I am drooling on my keyboard! this looks absolutely amazing

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  2. I bet this tastes like summer in a slice. I’ve never had both orange and lemon in a pie.

    Post a Reply
    • So light and refreshing. Mine would be sans the meringue.

  3. OOHHHH this looks yummy!!!

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