Delicious Orange Custard and Meringue Pie Recipe

pie slice

We felt like something special tonight to celebrate the weekend and decided to make a lemon meringue pie – though we had some recently picked oranges in our fruit-bowl and decided to try the recipe using those instead. The dessert ended up quite large considering we only used four homegrown eggs (four yolks for the orange custard, and four whites for the meringue). The recipe below could produce around 8 portions, however it is extremely addictive so our portions were somewhat larger than that! Enjoy!

whole pie




1-2 sheets of puff pastry
butter for greasing


4 egg whites
pinch salt
1/2 teaspoon white vinegar
1 teaspoon vanilla essence
1 teaspoon corn flour
1/2 cup caster sugar


4 egg yolks
395g tin sweetened condensed milk
juice and zest of 3 small oranges
60g butter
2 tablespoons custard powder mixed in equal quantity of water
1 teaspoon vanilla essence



  1. Preheat oven to 160C.
  2. Grease a medium-sized baking dish with butter.
  3. Line the baking dish with pastry. I found that one sheet of pastry was adequate to fill the majority of my dish, with only a little extra (around 1/4 of a sheet) needed to fill in the gaps. After I had finished lining the dish, I used a fork to press the pieces of pastry together.
  4. Carefully separate your egg whites from your egg yolks and set aside.


  1. Put all ingredients in a small saucepan.
  2. Whisk together to break up eggs and dissolve everything well.
  3. Cook over low to medium heat, stirring constantly until the custard coats the back of the spoon (when the custard powder begins to thicken the mix).
  4. Avoid cooking the mix on a high temperature as this can cause the egg yolks to curdle.


  1. Add egg whites, salt, vinegar, vanilla and cornflour to a bowl and whisk vigorously.
  2. Whisk your egg whites until they reach soft peaks (when the mixture temporarily holds its shape before falling back).
  3. When they reach this stage, begin to add the sugar gradually, whisking well between each addition.
  4. Continue to whisk mixture until the whites form stiff peaks (when the mixture holds its shape without falling back).


  1. Pour custard into pastry-lined dish.
  2. Use a spatula to carefully place meringue mixture on top, spreading it evenly whilst also making sure not to knock out the air from the mix.
  3. Bake in oven at 160C for 20 minutes, checking regularly to avoid burning. After 20 minutes, drop heat to 150C and bake for an additional 20 minutes.
  4. Remove from oven and allow to cool.

Serve and enjoy!


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