Fourth of July is around the corner and if you need to take a dessert to your family picnic, here’s a great idea for you: Orange and Lemon Pie. Nothing says summer better than citrus. This orange and lemon pie reminds me “a little” of key lime pie, minus the gazillion calories. This is a healthier version, let’s say. It’s refreshing, easy to make, and fairly inexpensive. It is also light, fluffy and delicious. All in all, a perfect summer dessert! For this recipe, you can make your own pie crust or you can use a ready made crust. It’s up to you!
Orange and lemon pie is made with both the juice and the rind of lemons and oranges. The rinds add a lot of visual interest to this dessert. The result is a sweet and tart combination of flavors, all baked inside a delicious, melt in your mouth flaky pastry. Now, top all this with a dollop of fresh whipped cream, if you wish. Yum!! One word of warning: Make sure you leave enough time for the pie to set. My recommendation? Make your orange and lemon pie the night before to allow ample time.
I think citrus desserts are great anytime of year, especially in summer. Thankfully we’re able to enjoy these fruits all year long. Oranges and lemons have been around for thousands of years. As a matter of fact in ancient times, oranges were given as tribute to the Chinese emperor. Oranges were also prized for their medicinal qualities and their essential oils. Mind you at this time the type of oranges we know today were not around; they tended to be bitter and smaller. Oranges were first planted in the US in the late 18th century.
Orange and Lemon Pie
Here is a tasty and light pie recipe your family will love. This whips up so light and fluffy and is the perfect ending to a family meal. This has a really light meringue with a nice citrus flavor.
- 1 pie crust store bought unbaked or use your own favorite recipe
- 3/4 cup sugar
- 1 Tbsp gelatin unflavored
- 1 pinch salt
- 4 eggs large, separated
- 1/4 cup water
- 1/2 cup lemon fresh squeezed juice
- 1/2 tsp lemon zest fresh
- 1/2 cup orange fresh squeezed juice
- 1/2 tsp orange zest fresh
- Place pie crust into an 9" pie pan. Crimp the edges to create a decorative effect. Freeze for about 20 minutes.
- Preheat your oven to 350'F.
- Blind bake the shell for about 15-20 minutes, or until the outer edges begin to turn color.
- Remove from the oven and allow to cool for about 30 minutes.
- In a sauce pan combine the gelatin, 1/2 cup of sugar, and a pinch of salt.
- In small bowl whisk together the yolks, lemon juice, orange juice and water. Stir the juice into the gelatin mixture. Cook over medium heat whisking constantly until mixture starts to boil at the edges.
- Transfer to a bowl and stir in the rinds. Chill in the refrigerator for about 30-40 minutes or until it is the consistency of raw eggs.
- Using a stand mixer beat the whites with a pinch of salt. Start adding the remaining 1/4 cup of sugar. Continue to beat until the whites form soft peaks.
- Fold the egg yolk mixture into the beaten whites and combine thoroughly.
- Pour into the cooled baked pie shell. Refrigerate for about 4-8 hours before serving.
- Serve with a dollop of whipped cream if desired.