Deliciously tangy Orange Meringue Pie recipe with an (optional) gluten free Lime and Walnut Pastry. A yummy twist on an old favourite. Optional dairy free.
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Orange Meringue Pie – a classic dessert with a little twist
Here’s my Orange Meringue Pie. It’s a delicious twist on the old lemon classic which was originally inspired by my attempts to ‘bake along’ with the Great British Bake Off. The particular challenge in question was for ‘Botanical Week’ and a signature ‘Citrus Meringue Pie’.
I don’t know about you, but I LOVE a good meringue pie. And this is by no means the first ‘twist’ I’ve made on the recipe. Search the Dessert Index and you’ll also find a stunningly-coloured (and very fruity) Raspberry Meringue Pie… And a seasonally delicious Rhubarb and Strawberry Meringue Pie…
I’ve also previously written about the history and origins of Meringue Pies, so head over and have a read if it’s something that interests you.




What is a Meringue Pie?
For anyone who hasn’t come across a meringue pie before… They comprise a crisp shortcrust pastry case which is filled with a tangy curd filling… all topped with a mallowy meringue that has a good crisp surface. While meringue pies are traditionally lemon in flavour, any good sharp flavour base in the curd works well… With ‘sour’ being the perfect ‘taste’ to offset the sugar-sweetness of the meringue.
For my Orange Meringue Pie (and because oranges are usually a little sweeter than lemons), a little lime juice has also been added to the mix. The lime brings the essential level of tartness for a perfectly tangy curd.




What’s the best pastry for Orange Meringue Pie?
Choosing the right pastry for an Orange Meringue Pie will depend on whether you want a plain pastry at the base, or a pastry with flavours that complement and enhance the filling.
Additionally, it will depend on whether you are gluten free or have other dietary needs. And further… Whether you want to make your own pastry or to take a shortcut and buy it ready-made.
Ready-made shortcrust pastry
Most supermarkets offer ready-made shortcrust for gluten eaters in the chiller cabinets. But if you are gluten free, the search may be a little harder. In the UK, Genius offer a frozen gluten free shortcrust pastry block which is also dairy free. Alternatively, many supermarkets now offer a dry mix to make shortcrust pastry dough in the ‘free from’ aisles.
Homemade shortcrust pastry
To be honest, when it comes to shortcrust pastry (gluten free or otherwise), it’s easy to make at home. And it tastes so much better than ready-made. Plus, you can be sure the ubiquitous palm oil isn’t sneaking in under your nose!
For the gluten free among us, I’ve written a super-helpful guide and recipe to making great basic gluten free shortcrust pastry. Perfect if you feel less confident. And full of tips and tricks.




Orange Meringue Pie with Lime and Walnut Pastry
The recipe shared here for my Orange Meringue Pie however, uses a delicious gluten free Lime and Walnut Shortcrust Pastry. It incorporates ground walnut into the pastry dough for a wonderfully earthy depth. Although not compulsory (it’s your pie after all), the walnut definitely enriches the flavour notes and pairs deliciously against the lime and orange.
And if you’re wondering about the lime in the pastry dough? I’ve found that adding a little citrus seems to help make gluten free rice-based dough more malleable. I have no idea whether there’s any scientific basis to the process. But this pastry rolled without a crack in sight and moulded into the pie-tin like a hand in a glove.
Be aware that gluten free pastry generally doesn’t have the same shrinkage when baked as found with glutenous pastry… So, I always trim it flush before baking, being fairly sure it will keep its size and shape.




Can Orange Meringue Pie be made dairy free?
Yes. Providing you make the usual and simple substitution of butter for a good-quality block alternative (such as Stork or Flora baking blocks), all elements of this Orange Meringue Pie recipe can be easily made dairy free.
Unfortunately, the recipe is heavily reliant on eggs, so cannot be made vegan or egg free.
What equipment do I need to make Orange Meringue Pie?
To make Orange Meringue Pie, you’ll need a few bits of kit.
Whether making your own or buying a ready-made pastry block, you’ll still need a rolling pin, some baking beans to blind-bake the pastry (dried beans have never worked as well for me)… And a loose-bottomed pie tin. I usually use a 9 inch (23 cm) tin, but feel free to go smaller… And/or make mini meringue pies in a mini tin.
If making walnut pastry, the nuts need to be ground. I grind using the small bowls for my Vitamix blender, but an alternative strong-bladed blender or food processor should work well.
For the orange curd filling, you’ll need a non-stick saucepan and a fine-mesh sieve. Also… a citrus squeezer and a solid wooden or silicone spoon.
As always, a good set of kitchen scales is a must, as is a sturdy electric whisk. And of course, you’ll need an oven to bake and a fridge to chill.




Ready to make Orange Meringue Pie?
So… Here’s my recipe for Orange Meringue Pie. It’s a keeper! If you make it, I’d love to hear what you think. Leave a comment, tag me on social media with your yummy photos (Facebook, Instagram, Pinterest and Twitter). And don’t forget to star-rate the recipe (particularly if you loved it). It’s the easiest way to make sure other people find it on the search engines.
And if you love cooking and baking… there’s loads more recipes and bundles of inspiration where this came from! Check out our beautiful gluten free Recipe Book Index full of drool-worthy photos to help you choose.
Happy Baking








Other sweet treats with orange on Gluten Free Alchemist
Orange Meringue Pie with Lime and Walnut Pastry (optional)
Key equipment
- non-stick pie tins
- fridge
- oven + hob
- cling film
- flat-bladed knife
- sharp knife
Ingredients
Lime and Walnut Pastry (see NOTES for alternative recipe link)
- 130 g fine rice flour
- 60 g corn starch flour
- 40 g walnuts finely ground
- 1 tsp xanthan gum
- ½ tsp fine sea salt
- 110 g unsalted butter (or DF block alternative) cold & cubed
- 60 g golden caster sugar
- 1 lime – juice made up to 1½ tablespoons liquid with cold water + finely grated zest
- 1 large egg UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
Orange & Lime Curd Filling
- 3 to 4 large oranges – sieved juice total juice volume (with lime (below)) = 450 ml (use additional orange if needed)
- 2 limes – sieved juice see above note
- 45 g corn starch flour
- 150 g golden caster sugar
- 3 large egg yolks UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 40 g unsalted butter (or DF block alternative) cubed
Meringue
- 4 large egg whites UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 215 g caster sugar
Instructions
Pastry case
- Prepare your pie tin(s) – if you use non-stick, they won’t need any preparation, otherwise lightly flour the inside.
- Grind the walnuts in a blender if required.
- Weigh and mix together the flours, ground walnuts, xanthan gum and salt in a large bowl, making sure any lumps are completely broken down.
- Rub the cold, cubed butter into the flour mix until the mixture resembles breadcrumbs.
- Add and stir in the sugar and lime zest.
- Lightly beat the egg and add, with the lime juice (+ water if required), to the dry ingredients.
- Mix together with a flat-bladed knife until it comes together as a dough.
- Dust your hands with corn flour and gently but briefly knead the dough to ensure it is evenly blended.
- Do not chill the pastry dough if using straight away. (Or chill to use later, being sure to bring back to room temperature before rolling).
- Lay a large piece of cling film on your rolling surface and dust liberally with corn flour.
- Place your dough in the middle and flatten slightly.
- Dust the top of the pastry with a further sprinkling of flour.
- Roll the dough out to a thickness of about ½ cm. Re-flour if it starts to stick to either the rolling pin or cling film.
- With the support of the rolling pin, transfer the pastry to line the pie tin(s), gently easing into the base and up the sides with finger tips. (If necessary or easier, use the base-layer of clingfilm to flip the pastry over onto the tin, before moulding it gently in. If the pastry has stuck to the film, refrigerate for 20 minutes or so and the cling film should come away easily).
- Carefully trim the edges with a sharp knife.
- If there are any notable cracks or holes in the pastry base, take a small off-cut of rolled pastry and dampen the area around the hole before sticking the off-cut over. Smooth and seal the edges with a wet finger.
- Now chill the pastry in the fridge for about half an hour in the tins, to allow to rest.
- While chilling, pre-heat the oven to 190 C/375 F/Gas 5.
- Line the pastry cases with baking paper (that has been scrunched and then unfolded) and then fill with a layer of baking beans.
- Bake the pastry for 10 minutes with the baking beans before removing the beans.
- Bake for a further 5 to 10 minutes until the pastry is golden and dry.
- Remove from the oven and allow to cool completely.
Curd Filling
- Squeeze the oranges and limes and sieve the juice to remove any fibrous bits. You should have approximately 450 ml fruit juice. If you have less, top up with a little extra orange juice.
- Put the corn starch into a small bowl and add a little of the juice. Mix into a smooth, but quite liquid paste.
- Pour the rest of the fruit juice into a clean saucepan and add the sugar.
- Add the corn starch paste to the pan and stir well to combine.
- Gently heat the mixture, stirring continually, until the mixture thickens and comes to a simmer.
- Once thickened, remove from the heat and cool slightly.
- When cool enough (but still warm), add and beat in the egg yolks one at a time using an electric whisk.
- Lastly, add and beat in the cubed butter until well blended and smooth.
- Spoon the filling into the pastry case(s) and smooth the surface.
- Chill for at least 30 minutes to allow the filling to set.
Meringue
- While making the meringue, pre-heat the oven to 180 C/350 F/Gas 4.
- Whisk the egg whites with an electric whisk in a large, very clean bowl until they form stiff peaks.
- Gradually add the sugar to the egg whites a little at a time, continuing to whisk vigorously until the meringue has a stiff, glossy appearance.
- Pipe or spoon the meringue onto the top of the tart(s), spreading to the pastry edge to seal.
- Place the tarts on a baking tray and bake for about 20 minutes until the meringue surface is crisp and golden. Check frequently while cooking to make sure the tops are not burning and turn the oven down slightly if you are concerned.
- Once baked, carefully remove the tart(s) from the tin(s).
- Eat warm or cold. Delicious with cream.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
This is so clever! The idea of orange meringue pie is my idea of heaven!
Thank you Sisley. I love a meringue pie and orange is one of my favourites. xx
Yum! Loving the look and sound of this recipe. Especially that fab pastry! Eb 🙂
Thanks Eb. You know me… It’s all about great flavour pairings and walnut pastry is too good not to have xx
Thanks for sharing, this looks a lovely dessert 🙂
Thank you Nic. You’re so welcome x
These flavors look great! I have never had an orange meringue pie!
Thank you Melissa. I would definitely recommend orange meringue pie. It makes a lovely change xx
Oh my goodness this looks incredible!
Thank you Carrie. Got to love a Meringue Pie! xx
This looks amazing!! Could you use blood oranges? Thanks for sharing at the What’s for Dinner party!! Have a fabulous weekend!
Thank you Helen. Absolutely you can use blood oranges. In fact it would be amazing! xx
Just my kind of dessert… love the sharp tang of citrus matched with the sweet crunchy meringue topping… your spin sounds and looks divine! Thanks for joining in with Simple and in Season this month 🙂
Thank you Katie. Mine too! Always good to share x
Absolutely gorgeous! I love the sound of a nutty pastry – I've only ever experimented with an almond one before. Thanks so much for joining in with #BakeoftheWeek – You are one of the featured bakes of the week x
Thanks Helen for your kind comments and for the feature too xx
Sounds wonderful! x
Thank you Amanda x
This sounds & looks amazing! I can not wait to give it a try!!
Thanks Angela x
What pretty meringues! I've never had an orange one before but now I need to try one!
Thank you Jane. Absolutely you must try orange….. If you like it sharp though, be sure to compliment with a little lime or lemon. x
These sound and look lovely – a great GF bake x
Thank you Louise x
Another amazing bake from you (I've come to expect nothing else). I think you should apply for bake off and make everything GF – I reckon Paul (and whoever is standing next to him next year) would be really impressed.
Thank you Charlotte. I am definitely not the 'put myself on the TV and be watched baking' sort of person…… But I am pleased with my bake-along efforts anyway and would hope that Paul might be surprised (even if they didn't meet his exacting standards). x
What a lovely colour in your curd and I love the piping of the meringue too, the mini ones look like little ice cream cones too, yum
Thank you Lucy. Now you mention it, they do don't they?! x
Yum! This looks and sounds amazing – I especially like the sound of your pastry – I do so love walnuts. Sounds far nicer than normal gluteny pastry, to be honest! And those little ones – so cute!! Thanks for linking up to #CookBlogShare 🙂 Eb x
Thank you Eb. You're welcome. Thanks for hosting x
Fabulous flavour combinations and the little pies look so sweet (as in cute)
Thanks Jacqueline. The large pie is divine, but there is always something quite fun (& decadent) about being able to pop a whole mini one into your mouth in one go!
That looks absolutely amazing, the colour of the curd filling is beautiful and as for the peaks on the meringue – gorgeous.
Angela x
Thank you Angela. This pie was definitely a success x
These look amazing Kate, your meringue looks perfect and I love the way you've piped it on top.
Thank you Kat. The meringue was the perfect piping consistency! Makes a change….., x
Oh man! This looks awesome, yum!
Thank you Zerrin x
A lemon meringue pie always looks so splendid and this really does do it proud. The pastry sounds just lovely too and I love how it adds its own little ray of citrus sunshine
Thank you Johanna. Citrus always brings a sunny smile and the combination of tart and sweet is perfect x
Yum yum yum! This looks fabulous you clever lady. I love the idea of the flavours too! You'd win the bake off. I really think you should enter. X
Aww… thank Vicki. I would never manage anything like bake off….. I hate the idea of being in the spot-light!
It looks great. I would like to try the pastry, it sounds interesting. Do you think it will turn out ok if I don't add the xanthan gum?
Thank you. I think that the pastry should work fine without the xanthan gum. It may be slightly more fragile, but gluten free pastry is very forgiving and can be easily 'patched' if you take a small rolled piece, wet one side with water slightly, place over any cracks or holes and then smooth to seal with a wet finger.
Let me know how you find it!
I just love this gluten-free orange lime meringue pie! I could go for a slice right now! Pinning and stumbling!
Thank you Ilka. The flavours were perfect x
That looks and sounds so good. I shall have a go and let you know!
Thanks Dc. I hope it works for you and you love it as such as us x
utterly delicious sounding and looking,. your photos are just amazing and makes me want to reach into my screen and grab a slice please! Your pastry looks perfect and those peaks of your meringue well just mmmmmm!!!! thank you for linking up xx
Thank you Jenny. You're welcome! That's really kind of you x