Citrus Pie

Mom's Citrus Meringue Pie

5.0

(1)

1 Review

This sweet-tart pie is made with fresh lemon and lime juices and bakes in an orange-scented crust.

Jessica B. Harris

Updated on September 17, 2023

Tested by

Food & Wine Test Kitchen

Active Time:

35 mins

Total Time:

5 hrs 25 mins

Servings:

In 2018, Food & Wine named this recipe one of our 40 best. Legendary culinary historian, teacher, and author Jessica B. Harris has spent years documenting the foodways of the African diaspora. Harris contributed several articles to F&W in the 1980s and 1990s, including a piece on her Southern family's traditions and heirloom recipes, inspired by her mother and two grandmothers. Of the three women, Harris said, "Each was representative of the major African-American culinary traditions that have marked America." Her mother's influence included this spectacular citrus meringue pie baked into a pastry shell made with fresh orange juice.

Frequently asked questions

What is meringue?

Meringue is a fluffy topping made by beating egg whites with sugar. There are several types of meringue; this recipe calls for a French meringue, which is cooked while the egg whites and sugar are blended.

Notes from the Food & Wine Test Kitchen

We recommend broiling the meringue to brown it. You’ll want to go ahead and broil the meringue while the filling is still room temperature, to help it adhere better to the lemon layer.

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Ingredients

1/2 cup cornstarch
2 1/2 teaspoon lemon zest plus 6 tablespoons fresh lemon juice (from 3 lemons), divided
1/4 cup fresh lime juice (from 2 limes)
1 2/3 cups water
2 1/2 cups granulated sugar, divided
2 tablespoons unsalted butter, softened
1/4 teaspoon fine sea salt, divided
4 large eggs, separated
Prebaked Orange Pastry Shell
1/4 teaspoon cream of tartar

Directions

Preheat oven to 350°F. Stir together cornstarch, lemon juice, and lime juice in a medium nonreactive saucepan until cornstarch dissolves. Stir in 1 1/2 cups water, 1 1/2 cups sugar, butter, 1/8 teaspoon salt, and lemon zest. Bring to a boil over medium-low, stirring constantly with a wooden spoon until thickened, about 15 minutes. (Mixture will thicken as it cooks.) Remove from heat.
Whisk egg yolks in a large bowl. Gradually whisk in hot lemon-lime mixture. Pour mixture into pastry shell. Press a piece of plastic wrap directly onto surface, and let cool 30 minutes.
Combine egg whites and remaining 1/8 teaspoon salt in bowl of a heavy-duty stand mixer fitted with the whisk attachment. Beat on medium speed until frothy, about 1 minute. Gradually add cream of tartar and remaining 1/2 cup sugar, beating on medium speed until mixture forms stiff, glossy peaks, about 4 minutes.
Gently dollop meringue over warm lemon-lime filling. Using the back of a spoon, spread meringue to edges. Swirl decoratively with spoon. Broil in preheated oven until meringue is golden brown, about 1 to 2 minutes. Transfer to a wire rack, and let cool to room temperature, about 1 hour. Transfer to refrigerator until well chilled, about 3 hours.

Legendary culinary historian, teacher, and author Jessica B. Harris has spent years documenting the foodways of the African diaspora. Harris contributed several articles to F&W in the 1980s and 1990s, including a piece on her Southern family’s traditions and heirloom recipes, inspired by her mother and two grandmothers. Of the three women, Harris said, “Each was representative of the major African-American culinary traditions that have marked America.” Her mother’s influence included a spectacular citrus meringue pie that uses fresh lemon and lime juices baked into a pastry shell made with fresh orange juice. Greg DuPree