Fivecitrus Meringue Pie

Q: Can I freeze the Five-Citrus Meringue Pie?

While technically you *can* freeze this pie, it's not highly recommended. The meringue tends to weep and become rubbery upon thawing, and the filling might separate slightly. If you absolutely must freeze it, wrap it very well in multiple layers of plastic wrap and then foil. Thaw it slowly in the refrigerator. However, for the best flavor and texture, it's always better to enjoy it fresh!

The Only Pie You Need My FiveCitrus Meringue Pie Recipe

By Emma PrescottSeptember 17, 2025

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4.25 (4 Ratings)

Table of Contents

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Recipe Introduction

Quick Hook

Ever crave sunshine on a plate? This recipe for The Only Pie You Need this Spring is our Five Citrus Meringue Pie . This Citrus Meringue Pie Recipe is a bright, zesty dream.

Brief Overview

The citrus meringue pie has been around for ages. It's a classic Homemade Pie Recipe with roots in comforting home baking.

This Best Meringue Pie is simple enough to nail, but it does require a little patience and love. It makes 8-10 slices and is perfect for sharing.

Main Benefits

This pie is packed with Vitamin C, thanks to all that lovely citrus! It is a perfect Spring Pie Recipe .

What makes this Easy Citrus Pie special? It's like a burst of sunshine in every bite, perfect for lifting your spirits on a grey day.

Ready to get baking? This Tart Pie Recipe requires us to move on to the ingredients.

Five Citrus Meringue Pie: A Springtime Sensation!

Want something that wows? Forget your average Strawberry Rhubarb Pie Recipe . This is a citrus bomb! We're talking lemons, limes, oranges, grapefruit and blood orange.

It's a flavor party. You know? Citrus Dessert Ideas are always a hit, especially in spring.

This recipe transforms the traditional lemon meringue into something extraordinary. Don't tell anyone, but it's easier than it looks! Just follow my lead. Let's face it, ordinary is boring.

Ingredients & Equipment: Let's Get Prepped for The Only Pie You Need

Okay, so you're ready to tackle this Five Citrus Meringue Pie? Brilliant! Let's make sure we've got all our ducks in a row.

Don't worry, it's not as scary as it sounds. I promise, even if you once set fire to toast (we've all been there, right?), you can nail this citrus meringue pie recipe .

I think I accidentally used salt instead of sugar once when I baked it and it's a funny story now.

Main Players: The Citrus Symphony

Here's the breakdown. We’re talking precise measurements, because baking is basically science. Think of this as your chemistry class... but edible! Let's get some Homemade Pie Recipes going.

Shortcrust Showdown:

All-purpose flour: 1 1/4 cups (150g). Quality all-purpose flour makes all the difference.
Salt: 1/2 teaspoon (2.5ml)
Unsalted butter: 1/2 cup (113g), very cold and cubed. I like to put it in the freezer for a bit.
Vegetable shortening: 1/4 cup (60ml), very cold. Some swear by shortening for a super flaky crust.
Ice water: 3-5 tablespoons (45-75ml). Add it slowly.

Five Citrus Filling Fiesta:

Granulated sugar: 1 1/2 cups (300ml).
Cornstarch: 1/4 cup (25g). That's our thickening agent.
Salt: 1/4 teaspoon (1.25ml).
Water: 1 cup (240ml).
Fresh lemon juice: 1/2 cup (120ml). Freshly squeezed is always best.
Fresh orange juice: 1/4 cup (60ml).
Fresh lime juice: 1/4 cup (60ml).
Fresh grapefruit juice: 2 tablespoons (30ml).
Fresh blood orange juice: 2 tablespoons (30ml). Optional , but it gives it a fab kick!
Large egg yolks: 4 (about 200g)
Unsalted butter: 2 tablespoons (30g), cubed.
Lemon zest: 1 teaspoon (5ml).
Orange zest: 1/2 teaspoon (2.5ml).
Lime zest: 1/2 teaspoon (2.5ml). Zest it before you juice it!

Meringue Magic:

Large egg whites: 4 (about 200g), room temperature.
Cream of tartar: 1/4 teaspoon (1.25ml). Helps stabilize the meringue.
Granulated sugar: 1/2 cup (100g).
Vanilla extract: 1/2 teaspoon (2.5ml).

Seasoning Notes: Zing It Up!

Alright, let's talk flavor. The key here is the balance. We're aiming for a Tart Pie Recipe , but not too tart.

Essential spice combinations: None really, the citrus does all the work.
Flavor enhancers and aromatics: Good quality citrus zest! And don't skimp on the vanilla.
Quick substitution options: If you're missing blood orange juice, just up the orange juice a tad. It will still tastes as wonderful as the Best Meringue Pie

Equipment Needed: Nothing Too Fancy

No need for fancy gadgets! Although, strawberry rhubarb pie recipe can be made using that equipment as well. Here’s what you actually need :

9 inch pie plate .
Mixing bowls. A couple different sizes.
Measuring cups and spoons. Obviously.
Whisk. For the filling and meringue.
Saucepan. For the filling.
Citrus juicer. Your arm will thank you.
Microplane or zester. For the citrus zest.
Stand mixer or hand mixer. For the meringue. Essential !
Rubber spatula. For scraping bowls.
Oven. Obviously, but make sure it's accurate!

Honestly, that's it! No need to buy a whole new kitchen. You can probably fudge most of it. For example, a fork works just fine if you don't have a fancy citrus juicer.

I’ve definitely juiced a lemon with my bare hands and a spoon in a pinch! Let's get ready to make the only pie you need! Enjoy Citrus Dessert Ideas , Spring Pie Recipes and Rhubarb Pie with this easy dessert!

The Only Pie You Need to Make This Spring is Our Five Citrus Meringue Pie

Honestly, after this Citrus Meringue Pie Recipe , you might never look at another Homemade Pie Recipes the same way.

I'm talking about sunshine in every bite. And not just any sunshine. This is a five -citrus explosion that'll make your tastebuds sing! We're leveling up the classic lemon situation with orange, lime, grapefruit, and even a bit of blood orange.

The Only Pie You Need this season, guaranteed.

Prep Steps: Citrus Power-Up!

Essential Mise en Place : Get your citrus juiced before you even think about the oven. Seriously. It'll save you a headache. Plus, cube that butter super cold!
Time Saving Tip : Zest all the citrus before you juice it. Trust me. Less mess, more efficiency!
Safety Reminder : Watch your fingers when zesting. Nobody wants citrus zest and knuckle skin in their pie!

step-by-step: From Ordinary to Extraordinary

Make the Crust: Combine flour, salt, cold butter, and shortening. Cut it all together till it looks like breadcrumbs.
Add Ice Water: Just enough to bring the dough together. Don't overmix. Chill for an hour!
Roll and Bake: Roll out, put it in your pie dish, crimp the edges, and bake at 375° F ( 190° C) until golden, about 15- 20 minutes .
Whisk the Filling: Combine sugar, cornstarch, salt, and all those lovely citrus juices in a pan.
Cook the Filling: Cook over medium heat, stirring constantly, until thick. About 5- 7 minutes .
Make Meringue: Beat egg whites with cream of tartar until soft peaks form. Add sugar gradually, beat until stiff.
Assemble & Bake: Top the hot filling with meringue. Bake at 325° F ( 160° C) until meringue is golden brown, around 15- 20 minutes .
Cool and Serve: Let the Tart Pie Recipe cool completely before slicing. This is important or it will fall apart

Pro Tips: Meringue Magic and More

Meringue Musts : Your bowl has to be spotless . Any grease will ruin your meringue dreams!
Avoid Soggy Pie : A pre-baked crust is your best friend. Dock it with a fork too.
make-ahead Option : The crust can be made a day ahead. Just wrap it tight and chill.

Honestly, I've had a few meringue mishaps in my time. One time, it was so sad. I totally forgot the cream of tartar and it just drooped like a sad, sugary pancake.

This Five Citrus Meringue Pie is a real winner, though! I think this Spring Pie Recipes is the best way to use those delicious fresh ingredients.

Remember, baking is about experimentation and having fun. And if your first Rhubarb Pie (or, you know, five citrus pie) isn't perfect, who cares? Just eat it anyway! You might not agree with the Strawberry Rhubarb Pie Recipe, but this recipe is the Best Meringue Pie you'll ever have.

I know this Strawberry Rhubarb Pie Recipe has nothing to do with this, but I felt like I needed to tell you this Citrus Dessert Ideas

Recipe Notes for The Only Pie You Need

Alright, let's talk details about this Five Citrus Meringue Pie . This Citrus Meringue Pie Recipe is truly special. I've made loads of pies in my time.

Honestly, this one takes the biscuit. It's the kind of pie you bring to a party and everyone oohs and aahs .

It’s a real showstopper among Spring Pie Recipes .

Plating Like a Pro (Serving Suggestions)

Presentation matters, you know? For this Easy Citrus Pie , I like to keep it simple. A clean slice on a white plate is classic.

Maybe add a sprig of mint. Some folks are into fancy swirls of whipped cream. Me? I'm all about a good scoop of vanilla ice cream alongside.

It cuts through the tartness perfectly. For drinks? A glass of iced tea is perfect! Or, if you’re feeling fancy, a crisp white wine complements the Citrus Dessert Ideas here.

Storage Savvy (Storage Tips)

Let's be real: leftover pie is a gift. This Homemade Pie Recipes are delicious to enjoy later. Keep it in the fridge.

It'll be good for about 3-4 days. Pop it in an airtight container. Freezing isn't ideal because the meringue can get a bit weird.

Reheating is easy. Just a quick zap in the microwave. Or a low oven to crisp up the crust again.

Remix Time (Variations)

Want to shake things up? Try a Strawberry Rhubarb Pie Recipe swap. Swirl in some Strawberry Rhubarb Pie filling for a fruity twist.

Need a dairy-free version? Easy! Use a vegan pie crust and aquafaba meringue. For a Tart Pie Recipe , add a bit more lime juice.

For seasonal ingredient swaps, think of incorporating cranberries during the winter months, or blackberries when they're in season in the summer.

Honestly, you can't go wrong.

Nutrition Nitty Gritty (Nutrition Basics)

Okay, let's keep it real. This Best Meringue Pie isn't exactly health food. But a little treat never hurt anyone, right? Each slice is about 400-450 calories.

It’s got some protein, lots of carbs, and a fair bit of sugar. But hey, it’s got citrus! Vitamin C is good for you.

So, enjoy in moderation.

This Rhubarb Pie inspired Five Citrus Meringue Pie is more than a dessert. It's an experience. Get in the kitchen and have some fun.

Don't be scared to experiment. And remember: baking is about love and sharing. Happy baking, and enjoy every single bite of The Only Pie You Need this spring!

Stunning Strawberry Rhubarb Pie Recipe The Only Pie You Need

Frequently Asked Questions

Help! My pie crust always shrinks when I bake it. What am I doing wrong?

Ah, the dreaded shrinking crust! The most common culprit is gluten development. Make sure you're not overworking the dough mix until just combined, and let it rest and chill properly. Also, docking (poking holes in) the bottom crust before pre-baking helps prevent puffing and subsequent shrinkage.

Remember: treat that dough gently, like a delicate flower!

Why is my meringue weeping? I thought "The Only Pie You Need" was supposed to be perfect!

Weeping, or those little beads of moisture, is usually caused by undercooked meringue or temperature fluctuations. Make sure your meringue touches the crust all the way around to create a good seal. Also, baking at a lower temperature for a longer time helps dry out the meringue and prevent weeping.

A stable meringue is crucial for this recipe!

Can I make this Five Citrus Meringue Pie ahead of time?

You can definitely make parts of it ahead. The crust can be made a day or two in advance and stored in the fridge. The citrus filling can also be prepared a day ahead. However, it's best to make the meringue and assemble the pie just before baking for the best texture.

Once baked, it's best enjoyed within a day or two, as the meringue can start to soften.

I'm not a fan of grapefruit. Can I substitute it with something else in "The Only Pie You Need"?

Absolutely! If grapefruit's not your cup of tea, you can substitute it with more orange or lemon juice. Just remember that grapefruit adds a unique slightly bitter edge. If you omit it altogether, you might want to add a touch more lemon zest to maintain a similar flavor profile.

You could even try using clementine juice for a sweeter, less tart flavor.

Is there a way to make this pie healthier? It sounds divine, but I'm watching my sugar intake.

You can definitely make some adjustments! Consider using a sugar substitute like stevia or erythritol in the filling and meringue, but be aware that this may affect the texture. You could also reduce the amount of sugar overall and rely more on the natural sweetness of the citrus fruits.

A whole wheat crust could also add some fiber and nutrients. As with any recipe alteration, take it step-by-step until you are pleased with the results.

Can I freeze the Five Citrus Meringue Pie?

While technically you can freeze this pie, it's not highly recommended. The meringue tends to weep and become rubbery upon thawing, and the filling might separate slightly. If you absolutely must freeze it, wrap it very well in multiple layers of plastic wrap and then foil. Thaw it slowly in the refrigerator.

However, for the best flavor and texture, it's always better to enjoy it fresh!

Fivecitrus Meringue Pie

0.0 / 5 (0 Review)

Preparation time:01 Hrs 45 Mins

Cooking time:45 Mins

Servings:8-10 servings

Instructions:

Combine flour and salt in a bowl. Cut in butter and shortening until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 1 hour. Roll out the dough and transfer to the pie plate. Crimp the edges. Dock the bottom with a fork. Pre-bake the crust until lightly golden brown.
In a saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in water and all citrus juices. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Temper the egg yolks: Whisk a small amount of the hot mixture into the egg yolks, then add the tempered yolks back to the saucepan. Cook for 1 minute more, stirring constantly. Remove from heat and stir in butter and citrus zests. Pour filling into the pre-baked crust.
In a clean, dry bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. Beat in vanilla extract.
Spread meringue evenly over the hot filling, ensuring it touches the crust to seal. Bake until meringue is golden brown, watching carefully to prevent burning.
Let the pie cool completely before slicing and serving.