Sunshine Pie Recipe

Prepare dough

In a medium bowl, whisk together 1.5 cups flour, 2 tsp sugar, and 1/4 tsp salt. Add 6 tbsp cold cubed butter and use a pastry cutter or two forks to cut butter into flour until mixture resembles coarse crumbs with some pea-sized pieces.

Sprinkle ice water, 1 tbsp at a time, over the dough while gently tossing until the dough just holds together when pressed (about 3 tbsp total). Do not overwork.

Form the dough into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes.

Preheat oven to 375°F (190°C). On a lightly floured surface, roll out chilled dough into a 12-inch circle and transfer to a 9-inch pie plate. Trim excess, leaving a 1/2-inch overhang; fold and crimp the edge. Prick the bottom a few times with a fork.

Line crust with parchment and fill with pie weights or dried beans. Blind-bake for 15 minutes, remove weights and parchment, then bake 8–10 minutes more until lightly golden. Let cool slightly while preparing filling.

In a medium saucepan, whisk together 1 cup granulated sugar and 3 tbsp cornstarch until no lumps remain.

In a separate bowl, lightly beat 3 eggs, then whisk in 3/4 cup fresh lemon juice, 1/4 cup fresh orange juice, 1 tbsp lemon zest, and 1/2 tbsp orange zest.

Slowly whisk the egg-and-juice mixture into the dry sugar-cornstarch mixture until combined.

Place the saucepan over medium heat and cook, stirring constantly with a heatproof spatula, until the mixture thickens and comes to a gentle boil (about 6–8 minutes). Continue to boil while stirring for 1 minute to ensure cornstarch is cooked.

Remove from heat and stir in 3 tbsp unsalted butter until melted and fully incorporated. Taste and adjust sweetness or acidity if desired (add up to 1–2 tsp sugar or a splash more juice).

Strain the filling through a fine-mesh sieve into a bowl to remove any cooked egg bits and zest if you want a super-smooth texture. Pour the hot filling into the cooled pie shell and smooth the top. Let cool 10 minutes while you prepare the meringue.

Reduce oven temperature to 325°F (165°C). In a clean, grease-free mixing bowl, whip 3 room-temperature egg whites with 1/8 tsp cream of tartar on medium speed until soft peaks form.

Gradually add 6 tbsp sugar, 1 tbsp at a time, while continuing to whip. Increase speed to high and beat until glossy, stiff peaks form and sugar is dissolved (rub a bit between fingers to check no grittiness).

Beat in 1/2 tsp vanilla extract, then spread meringue over the hot filling, making sure to seal the meringue to the crust edge to prevent shrinking.

Use the back of a spoon to create peaks on the meringue for a decorative finish. Bake at 325°F (165°C) for 10–15 minutes, or until meringue is lightly golden on the peaks.

Remove from oven and cool on a wire rack for at least 1 hour, then chill in the refrigerator for 2 hours to fully set before serving.

Just before serving, decorate the pie with thin lemon slices or candied orange peel and sprinkle extra grated zest over the meringue for a bright finish.