Emily Cooks the Web: Blood Orange Meringue Pie

PieInOvenWelcome back, blood oranges! These multicolored beauties get all of my friends and myself so very excited when they can be found at Lancaster Central Market. Each blood orange is different. Here’s a little history on the blood orange:

  1. The zest can sometimes vary in color, from blush orange to deep red.
  2. The juice is slightly more bitter and more acidic than a naval orange.
  3. The red color occurs through a pigment called anthocyanin (found in red cabbage, blueberries, eggplants, and more). Anthocyanin is an antioxidant which can slow or prevent cancer cells from developing.
  4. Blood oranges have 130% of the recommended daily amount of Vitamin C.

Lemon meringue pie is a refreshing way to use up your winter citrus fruits. But then I had the crazy idea… What if I replaced the lemons with blood oranges? And that is how my blood orange meringue pie was born. The inside of the pie was more dark pink in color. The next time I make it, I’m going to try to make it as dark as possible!

Blood Orange Meringue Pie Ingredients:
(adapted from Betty Crocker’s Classic Lemon Meringue Pie)

  • 1 prepared 9″ pie crust
  • 3 egg yolks
  • 1.5 C sugar
  • 1/3 C plus 1 T cornstarch
  • 1.5 C water
  • 3 T butter
  • 2 t blood orange zest
  • 1/2 c blood orange juice
  • 2 drops red food coloring, if desired
  • 3 egg whites
  • 1/4 t cream of tartar
  • 6 T sugar
  • 1/2 t vanilla


  1. Prebake pie crust in pie pan for 8 to 10 minutes at 475 degrees.
  2. Reduce oven temperature to 400°F. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
  3. Immediately stir at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat. Stir in butter, lemon peel, lemon juice and food color. Pour into pie crust.
  4. In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
  5. Bake 8 to 12 minutes or until meringue is light brown. Cool away from draft 2 hours. Cover and refrigerate cooled pie until serving. Store in refrigerator.