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Blood orange curd pie with a crispy meringue topping

Blood Orange Meringue Pie

A blood orange curd topped with a crispy topped meringue and baked until light golden.
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Author Gerry Speirs


For The Blood Orange Curd

  • 2 teaspoons blood orange zest
  • 4 large egg yolks keep the egg whites for later
  • 3/4 cup sugar
  • 1 cup fresh blood orange juice about 4 oranges
  • 4 tablespoon unsalted butter
  • 1 inch unbaked 9 deep pie shell

For The Meringue

  • 4 egg whites
  • 1/2 teaspoon cream of tartar
  • 1/2 cup sugar
  • 1 cup powdered sugar


  • Preheat the oven to 400 degrees F.
  • Line the pie shell with parchment and rice or dried beans. Bake it blind for 10 minutes.
  • Remove the weights and bake for a further 5-10 minutes until lightly golden, let cool.
  • Reduce the oven temperature to 350 degrees F.
  • Gather the blood orange zest before you cut the oranges for the juice. Set aside
  • Squeeze the oranges, enough to fill 1 cup with juice.
  • Place the juice into a small pan and heat over a medium heat.
  • Reduce the juice until you have 1/2 cup left.
  • In a small pot, whisk the egg yolks and sugar until blended.
  • Add the reduced orange juice and butter.
  • Using a wooden spoon or spatula, stir the curd over a medium to low heat constantly. Do not let it boil.
  • As it starts to thicken, keep stirring taking it from the heat if it gets too warm.
  • As soon as it coat the back of the spatula, set it aside to cool for 10 minutes.
  • Add the orange zest to the curd and mix through.
  • Pour the curd into the semi cooled pie shell and bake in the oven for about 12-15 minutes and it becomes less wobbly and more firm. Set aside while you make the meringue.

For The Meringue

  • In a clean stand mixer bowl, add the egg whites. Mix on high speed until foamy, about 7 minutes.
  • Add the cream of tartar and mix on high until the mixture starts to thicken and become shiny.
  • Gradually add the sugar as the meringue is mixing on high speed, adding all of it to get to a stiff peak meringue.
  • Sieve the powdered sugar onto the completed meringue. Using a spatula gently fold it through the meringue until well mixed.
  • Scoop the meringue onto the pie and spread it evenly creating big swirls.
  • Bake in the oven for 15 minutes and the top has turned a light golden color.
  • Let cool for at least 20 minutes before slicing.


Recipe from The Pie and Pastry Bible by Rose Levy Beranbaum.