This is a print preview of "Celestial Pie" recipe.

Celestial Pie Recipe
by Robyn Savoie

Celestial Pie

Why limit a great dessert like lemon meringue pie to just one kind of citrus fruit? Thanks to orange and lemon, this lovely pie packs a bold sweet-tart flavor!

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 8


  • 4 Large Eggs, Separated
  • 1/2 Tsp. Salt
  • 1/2 Tsp. Cream of Tartar (Spice)
  • 1 1/2 Cups Granulated Sugar
  • 2 Tbsp. Orange Juice
  • 1/2 Tsp. Orange Zest
  • 2 Tbsp. Lemon Juice
  • 1 Tsp. Lemon Zest
  • 2 Cups Fresh Whipped Cream or Frozen Whipped Topping, Thawed


1. Heat oven to 275°F. Spray 9-Inch pie pan with non-stick cooking spray.
Prepare Meringue Crust:
2. In large bowl, combine egg whites, salt and cream of tartar. Beat at medium-low speed until egg whites are frothy. Increase speed to medium. Add 1 cup of the sugar; continue beating until stiff peaks form. Spread evenly into pan.
3. Bake 1 hour. Cool on wire rack.
To Prepare Filling:
4. Beat egg yolks at medium speed in another large bowl until thick and lemon-colored. Stir in remaining 1/2 cup sugar, orange juice, orange zest, lemon juice, and lemon zest. Pour mixture into small saucepan. Cook on low heat until thickened; cool.
5. Spread 1 cup of the whipped topping over pie shell. Spread citrus filling gently over topping; top with remaining 1 cup whipped topping. Refrigerate 4 hours before serving. Store in refrigerator.