Orange Meringue Pie

Sunkist oranges were on sale at Cold Storage last week. After the Chocolate Cake with Orange Buttercream, I still had a couple left over so I decided to finish up the remaining oranges by making an orange meringue pie today.

If, like me, you don’t quite like the tartness of lemon meringue pie, this pie will win you over with its sweet, citrusy notes. It tastes like Coffee Bean & Tea Leaf’s Sunrise Ice Blended but in a pie!

If you are too lazy to make your own pie base, you can make one by mixing melted butter and crushed digestive biscuits. But this crust is a light and crumbly, perfect for a dessert pie!


orange meringue pie alpha bakesFor the crust
140g of cold butter, cubed
2 cups all-purpose flour
3/4 cup icing sugar
2 egg yolks
Some cold water

For the filling
1 cup sugar
6 tbsp all-purpose flour
1/4 tsp salt
1 and 1/2 cup water
3/4 orange juice
3 egg yolks, lightly beaten
3/4 cup coconut flakes
2 tbsp butter
1 tbsp grated orange peel
1 tbsp grated lemon peel
2 tbsp lemon juice

For the meringue 
4 egg whites
1 tsp vanilla bean paste
4 tbsp sugar


To make the crust
Rub the butter into the flour until you get fine crumbs. Then mix in the icing sugar. Mix the egg yolks with 2 tablespoons of cold water and pour the mixture into the flour and butter. Bring everything together. You might find you need to add 1 or 2 tablespoons more of cold water.

Once the pastry dough comes together, tip it onto a lightly floured surface and flatten it into a round disc. Then roll it out so it becomes big enough to line an 8-inch tart tin. Poke holes all over the base and then chill for 30 minutes.

Heat oven to 180C. Line a baking paper on top of the crust and weigh it down with dried beans. Blind bake the crust for 15 minutes then remove the baking paper and beans and bake for a further 10 minutes.

It's super yummy, if I may say so myself!

It’s super yummy, if I may say so myself!

To make the filling
In a large saucepan, add sugar, flour and water. Whisk until you get a smooth, lump-free mixture. Then add the orange juice. Cook and stir over medium-high heat until the mixture thickens and bubbles. Reduce heat and cook for another 2 minutes. Remove from heat and add a bit of this mixture into the egg yolks. Stir and pour the yolk mixture into the rest of the filling. Bring to a gentle boil and cook for another 2 minutes. Stir in coconut flakes, butter, orange peel and lemon peel. Add lemon juice. Stir well and pour into the crust.

To make the meringue
Add vanilla bean paste to the egg white and whisk on medium-high until soft peaks form. Then gradually add in the sugar one tablespoon at a time and beat on high speed until stiff, glossy peaks form. Spread over filling, making sure the meringue covers pie all the way to the edges. Bake at 175C for 15 minutes or until meringue turns golden brown. Cool for an hour then refrigerate for 3 hours before serving.

Tip from me … I found it easier to make the meringue first before pouring the filling into the crust. So assemble when you have the filling and the meringue ready.

To order, click here.

Check out other Alpha Bakes’ creations here.

Orange Meringue Pie, $40 (delivery within Singapore), $35 (self-collect)

Orange Meringue Pie, $40 (delivery within Singapore), $35 (self-collect)



  1. cal says:

    Most lemon meringue pies that I have tried are too sweet or tart but Deborah’s version was just perfect!
    The meringue was light and fluffy and the although I am not a fan of desiccated coconut, it was just enough (not too much!) to add texture to each bite!

  2. Vanessa Tai says:

    Tried Alphabakes’ lemon meringue pie yesterday and was pleased to discover it was, again, not too sweet (as are all the other creations from the brand). I enjoyed the varied textures of the pie, as well as the addictive tartness of the lemon.

  3. Denise Li says:

    Loved that there was dessicated coconut in the lemon layer, which gives a surprisingly chewy texture. Alphabakes treats always have that little twist that make them extra special!

  4. roxyrockett says:

    Received my scrumpilicious Lemon Meringue Pie from Alpha Bakes today! It’s Deborah’s customised riff off the Orange Meringue Pie on this website – she kindly acceded to my request for something extra zingy and tangy, hence the lemon variant. Thanks Deborah!

    Highly recommended! The crust is buttery rich and none too brittle (I dislike very crumbly or greasy bases), with a good heft. The pie is filled with a thick layer of perfectly balanced, zesty lemon curd and topped off with light-as-air clouds of fluffy meringue. The special surprise is nubbly little bits of dessicated coconut in the lemon layer, reminiscent of old school lemon bars, giving the filling additional texture and a slight chewiness.

    The entire combination is deliciously appetising and addictive, even after a full meal. Can’t stop eating it!

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