Here is a tasty and light orange and lemon 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.
A picnic hit!
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!
It’s sweet and tart
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.
Let’s talk about chiffon pie filling:
This pie uses a classic, text book chiffon pie filling technique that is so light and luscious! Here are the key elements in a chiffon filling:
- The filling is created by adding gelatin to a stirred custard or fruit purée.
- Whipped egg whites are then folded into the gelatin mixture.
- The filling is placed in a pre-baked crust and chilled until firm.
This pie uses the nice balance of the orange and lemon juice whipped into the yolks with the added gelatin. The orange and lemon zest is added after for a really nice citrus punch!
Here are the simple visual steps to make orange and lemon chiffon pie:
- Prepare all the ingredients and I always stress “mis en place” as the French say, who were wonderful bakers, get everything ready and in place.
- You can use a store pie crust to save time or use this scratch pie crust recipe. Place the crust in the pie pan and crimp the edges decoratively. Dock (poke) it all over with a fork then freeze for 20 minutes. Preheat your oven to 350′ F and then blind bake the pie shell for 15-20 minutes until the edge start to turn slightly brown. Remove from the oven and allow it to cool for at least 30 minutes.
- In bowl, whisk together 4 egg yolks, the lemon juice, orange juice and water until well combined.
- Add the citrus mixture to the sauce pan where you have added the gelatin, 1/2 cup sugar and a pinch of salt.
- Once all the ingredients are in the sauce pan and combined turn on the flame to medium and cook just until you see bubbles forming at the side. Whisk continuously. I LOVE my Le Creuset Saucier for this!
- Once the mixture starts to bubble at the sides pour into a bowl, add the lemon and orange zest then combine. Move the bowl to the refrigerator and allow to cool but NOT set. Leave in the refrigerator, stir every 5 minutes until the citrus mixture is cool to the touch and starts to have the consistency of raw eggs.
- In a mixing bowl whip the 4 egg whites with a pinch of salt and the remaining 1/4 cup sugar.
- Whip until you have soft peaks. ( Pull off the whipping attachment, hold it up and the whites should just droop for soft peaks.)
- Take the cooled citrus mixture and fold into the whipped egg whites.
- Continue folding until well combined.
- Pour the well combined mixture into the cooled pie shell and chill in the refrigerator for 4-8 hours until set.
- The set pie will stand up well when sliced and will have a light dreamy consistency!
If you are interested in more dessert recipes here are a couple more to check out below. You can bookmark them and try them later or pin them on Pinterest. Enjoy!
Try this classic Spanish style custard: coconut flan has a lovely flavor of coconut and cinnamon.
Pistachio rosewater cookies are a Middle Eastern style shortbread cookie with just a hint of rosewater.
Authentic Lithuanian tinginys are a no-bake sliced cookie with a nice chocolate flavor and dried cherries.
Tarte Normande is a rustic apple tart with custard from the Normandy region of France.
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. Dock (poke) the dough all over with a fork. 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 small bowl whisk together the yolks, lemon juice, orange juice and water until well combined.
In a sauce pan combine the gelatin, 1/2 cup of sugar, and a pinch of salt. Stir the citrus juice mixture into the gelatin mixture. Light the flame after combined. Cook over medium heat whisking constantly until mixture starts to boil or bubble at the edges.
Transfer to a bowl and stir in the lemon and orange zest. Chill in the refrigerator and stir every 5 minutes and do not let it set. This will take 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 chilled citrus-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.