Mom’s Citrus Meringue Pie is a delightful twist on the classic lemon meringue pie, blending vibrant citrus flavors with a fluffy meringue topping that melts in your mouth. This homemade citrus pie recipe has been a cherished part of my family for generations, bringing warmth and joy to every gathering. Whether you’re a baking novice or a seasoned pro, this citrus meringue pie recipe is easy to follow and guarantees a show-stopping dessert. Let’s dive into the magic of Mom’s Citrus Meringue Pie and learn how to recreate this Southern dessert gem!
What Makes Mom’s Citrus Meringue Pie So Special?
Mom’s Citrus Meringue Pie stands out because of its perfect balance of tart and sweet, thanks to a blend of lemon, lime, and orange juices. The flaky pie crust, zesty filling, and airy meringue topping create a dessert that’s both refreshing and comforting. Growing up, this citrus meringue pie recipe was reserved for special occasions—think Easter brunches or summer family reunions. My mom would whip up this pie, and the smell of citrus would fill the house, instantly bringing smiles to everyone’s faces. It’s more than a dessert; it’s a memory in every bite.
A Slice of History Behind Mom’s Citrus Meringue Pie
This citrus meringue pie recipe has roots in Southern cuisine, where citrus desserts have long been a staple. According to culinary historian Jessica B. Harris, as noted in Food & Wine, citrus pies became popular in the South as a way to celebrate the region’s abundant citrus harvests. My mom adapted this recipe from her grandmother, adding her own twist with a mix of citrus juices to create a unique flavor profile. For more on Southern dessert traditions, check out Southern Living’s Citrus Desserts.
Why You’ll Love This Citrus Meringue Pie Recipe
- Refreshing Flavor: The blend of lemon, lime, and orange offers a zesty kick that’s not overly tart.
- Fluffy Meringue Topping: The meringue is light, glossy, and perfectly toasted.
- Easy to Make: With simple ingredients and steps, it’s beginner-friendly.
- Perfect for Any Occasion: From holidays to casual dinners, this pie fits every setting.
Ingredients
Crust:
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- ½ cup cold butter, cubed
- 3-4 tbsp ice water
Filling:
- 1 cup sugar
- ⅓ cup cornstarch
- ¼ tsp salt
- ½ cup fresh lemon juice
- ¼ cup fresh lime juice
- ¼ cup fresh orange juice
- 1 tbsp citrus zest (mixed from lemon, lime, and orange)
- 4 egg yolks (save whites for meringue)
- 2 tbsp butter
- 1 ¼ cups water
Topping:
- 4 egg whites, at room temperature
- ¼ tsp cream of tartar
- ½ cup sugar
- ½ tsp vanilla extract
Pro Tip: Use fresh citrus juices for the best flavor. Bottled juices can work in a pinch, but they lack the vibrant zest of fresh fruit. For sourcing tips, visit Citrus.com.
How to Make Mom’s Citrus Meringue Pie: Step-by-Step
Follow these steps to create your own citrus meringue pie recipe masterpiece:
- Prepare the Crust: Mix flour and salt, then cut in cold butter until the mixture resembles coarse crumbs. Add ice water, 1 tbsp at a time, until the dough comes together. Roll out the dough, fit it into a 9-inch pie dish, and blind bake at 375°F (190°C) for 15 minutes with pie weights, then 5 minutes without, until golden.
- Make the Citrus Filling: In a saucepan, whisk sugar, cornstarch, salt, and water. Cook over medium heat, stirring constantly, until thickened (about 5 minutes). Remove from heat, then whisk in citrus juices, zest, egg yolks, and butter. Return to heat and cook for 2 more minutes until thick. Pour into the baked crust.
- Whip the Meringue: Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and vanilla, beating until stiff, glossy peaks form (about 3-4 minutes).
- Assemble and Bake: Spread the meringue over the hot citrus filling, sealing it to the crust edges to prevent shrinking. Create decorative peaks with a spoon. Bake at 350°F (175°C) for 10-12 minutes until the meringue is golden brown.
- Cool and Serve: Let the pie cool to room temperature, then chill for 3 hours before slicing.
Tips
- Avoid a Soggy Crust: Blind bake the crust properly to keep it flaky. Learn more at Sally’s Baking Addiction.
- Prevent Weeping Meringue: Add the meringue while the filling is hot to seal the layers together, as advised by Taste of Home.
- Get Stiff Peaks: Ensure your egg whites are at room temperature for the fluffiest meringue topping.
- Storage: Store leftovers in the fridge for up to 2 days, loosely covered, to avoid meringue weeping.
Variations
- Triple Citrus Twist: Experiment with grapefruit juice for a bolder flavor.
- Graham Cracker Crust: Swap the traditional crust for a graham cracker base for extra crunch.
- Mini Pies: Use muffin tins to make individual servings for parties.
