ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Old Talbott Tavern Orange Meringue Pie

Yield one 9-inch pie


  • 3/4 cup sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/4 cups water
  • 2 eggs, separated
  • 2 teaspoons grated orange rind
  • 1/2 cup orange juice
  • 2 tablespoons lemon juice
  • 1 baked (9-inch) pastry shell or graham cracker piecrust
  • 1/2 cup sugar
  • Dash of salt
  • 2 tablespoons water
  • 1 orange, peeled, seeded, and separated into sections
  • 1/2 cup flaked coconut

How to Make It

  1. Combine 3/4 cup sugar, flour, and 1/2 teaspoon salt in top of a double boiler. Gradually add 1 1/2 cups water, stirring well. Place over boiling water, and cook, stirring constantly, until mixture thickens.

  2. Beat egg yolks until thick and lemon colored. Gradually stir one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook over boiling water, stirring constantly, 5 minutes or until smooth and thickened.

  3. Remove from heat. Stir in orange rind, orange juice, and lemon juice, mixing well. Spoon filling into pastry shell.

  4. Combine egg whites, 1/2 cup sugar, dash of salt, and 2 tablespoons water in top of a double boiler; beat well. Place over boiling water. Beat at high speed of an electric mixer for 1 minute. Remove from heat; beat 1 minute or until soft peaks form. Spread meringue over filling, sealing to edge of pastry. Arrange orange sections over meringue; sprinkle with coconut. Chill.

Oxmoor House Homestyle Recipes