Blood Orange Butterscotch Meringue Pie
Updated: Feb. 14, 2022
Description
A vibrant, citrus-forward dessert featuring a crisp pastry crust, tangy blood orange curd filling, and glossy, caramelized butterscotch meringue. Perfect for special occasions or when chocolate desserts feel overdone.
Time
Total Time: 2 hours (including chilling and cooling)
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Ingredients
For the Crust
All-purpose flour, for dusting
1 (9-inch) pie dough (store-bought or homemade, chilled)
For the Filling
4 large egg yolks (reserve whites for meringue)
1 large egg
⅔ cup (133g) granulated sugar
2 tablespoons (30ml) freshly squeezed lemon juice
¾ cup (177ml) freshly squeezed blood orange juice (from 3–5 medium blood oranges)
1 tablespoon finely grated blood orange zest (plus extra for garnish)
Pinch of fine sea salt
6 tablespoons (85g) unsalted butter, cut into ½-inch (1.3cm) cubes
For the Meringue
4 large egg whites (room temperature, from the 4 egg yolks above)
1 packed cup (210g) light brown sugar
¼ teaspoon cream of tartar
Pinch of fine sea salt
Preparation
Step 1: Prepare and Chill the Pie Crust
Dust and roll: Dust a clean, floured work surface with all-purpose flour. Roll the chilled dough into a 12-inch (30cm) circle, ⅛-inch (0.3cm) thick.
Transfer to pan: Drape dough over a 9-inch (23cm) pie pan. Fold edges under, crimp with a fork, and prick the bottom/sides with a fork to prevent bubbling.
Chill: Wrap in plastic and freeze for 30 minutes to firm up. Note: For longer storage, freeze unbaked crust for up to 1 month (well-wrapped).
Step 2: Blind-Bake the Crust
Preheat oven: Set to 425°F (218°C). Line the crust with foil, fill with pie weights/rice, and bake 12 minutes.
Finish baking: Remove foil, reduce heat to 350°F (177°C), and bake 10–16 minutes until pale golden. Cool on a rack.
Step 3: Make the Blood Orange Curd Filling
Combine wet ingredients: In a heavy saucepan, whisk egg yolks, egg, and sugar until smooth. Stir in lemon juice, blood orange juice, zest, and salt.
Cook over low heat: Add butter, whisk constantly over medium-low heat until the mixture thickens (coat a spoon: 7–9 minutes).
Check temperature: Thermometer should reach 180°F (82°C). Strain if egg bits appear.
Step 4: Bake the Filling
- Fill the crust: Pour curd into the cooled crust. Return to 350°F (177°C) oven and bake 18–40 minutes (ceramic/glass pans may take longer). The filling should set slightly (center jiggles minutely).
Step 5: Prepare the Butterscotch Meringue
Double boiler: Simmer 1 inch water in a saucepan. In a heatproof bowl, whisk egg whites, brown sugar, cream of tartar, and salt.
Heat and dissolve: Set bowl over simmering water, whisk until sugar dissolves and temp reaches 160°F (71°C).
Beat to stiff peaks: Remove bowl, cool slightly, then beat with an electric mixer (medium-low to high speed) for 5–8 minutes until glossy, stiff peaks form.
Step 6: Top and Bake Meringue
Spread meringue: Immediately spread meringue over warm filling, sealing to the crust edges.
Bake: Increase oven to 400°F (204°C) and bake 8–12 minutes until lightly golden.
Step 7: Cool and Serve
Cool completely (1–2 hours) on a rack. Garnish with extra blood orange zest before serving.
Troubleshooting & Tips
Filling not setting? Ceramic/glass pans take longer; curd will firm as it cools.
Meringue issues? Ensure egg whites are room temp; avoid overbeating.
Crust too thick? Trim overhang to ½ inch (1.3cm) before folding.
Reader Feedback
- Non-baker: “Can I use graham cracker crust?”
Author’s note: Yes! Reduce blind-baking to 8–10 minutes.
- Experienced baker: “Filling oozed; meringue worked. Not a repeat.”
Adjustment: Reduce crust thickness by trimming overhang more aggressively.
- Success story: “Reduced sugar, increased zest. Baked 18 minutes in ceramic pan—texture perfect!”
This recipe balances tartness and sweetness, with meringue that melts into the curd for a rich finish. Adjust baking times based on pan material and personal preference.
