Ultimate lemon meringue pie

Ultimate lemon meringue pie

You can't go wrong with one of Angela Nilsen's ultimates and this is no exception

Difficulty and servings

Easy

Serves 6 - 8

Preparation and cooking times

Preparation time

Prep 1 hr 30 mins

Cook time

Cook 1 hr 45 mins

Or 40-50 mins if baking the pastry a day ahead

Method

  1. For the pastry, put the flour, butter, icing sugar, egg yolk (save the white for the meringue) and 1 tbsp cold water into a food processor. Using the pulse button so the mix is not overworked, process until the mix starts to bind. Tip the pastry onto a lightly floured surface, gather together until smooth, then roll out and line a 23 x 2.5cm loose-bottom fluted flan tin. Trim and neaten the edges. Press pastry into flutes. The pastry is quite rich, so don't worry if it cracks, just press it back together. Prick the base with a fork, line with foil, shiny side down, and chill for 1⁄2-1 hour (or overnight).
  2. Put a baking sheet in the oven and heat oven to 200C/fan 180C/gas 6. Bake the pastry case 'blind' (filled with dry beans) for 15 mins, then remove the foil and bake a further 5-8 mins until the pastry is pale golden and cooked. Set aside. (Can be done a day ahead if you want to get ahead.) Lower the oven to 180C/fan 160C/gas 4.
  3. While the pastry bakes, prepare the filling: mix the cornflour, sugar and lemon zest in a medium saucepan. Strain and stir in the lemon juice gradually. Make orange juice up to 200ml/7fl oz with water and strain into the pan. Cook over a medium heat, stirring constantly, until thickened and smooth. Once the mixture bubbles, remove from the heat and beat in the butter until melted. Beat the egg yolks (save white for meringue) and whole egg together, stir into the pan and return to a medium heat. Keep stirring vigorously for a few minutes, until the mixture thickens and plops from the spoon. (It will bubble, but doesn't curdle.) Take off the heat and set aside while you make the meringue.
  4. Put the egg whites in a large bowl. Whisk to soft peaks, then add half the sugar a spoonful at a time, whisking between each addition without overbeating. Whisk in the cornflour, then add the rest of the sugar as before until smooth and thick. Quickly reheat the filling and pour it into the pastry case. Immediately put spoonfuls of meringue around the edge of the filling (if you start in the middle the meringue may sink), then spread so it just touches the pastry (this will anchor it and help stop it sliding). Pile the rest into the centre, spreading so it touches the surface of the hot filling (and starts to cook), then give it all a swirl. Return to the oven for 18-20 mins until the meringue is crisp and slightly coloured. Let the pie sit in the tin for 30 mins, then remove and leave for at least another 1⁄2-1 hr before slicing. Eat the same day.
Try

Not quite what you're looking for?

Try some of our other lemony treats, Lemon drizzle cake, Luscious lemon baked cheesecake or Fastest-ever lemon pudding .

Per serving

480 kcalories, protein 7g, carbohydrate 64g, fat 24 g, saturated fat 13g, fibre 1g, sugar 41g, salt 0.53 g

Recipe from Good Food magazine, April 2005.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

Results 1-20

  • Binder photo mandy

    2007-12-03 18:57:10.772017

    mandy commented on this recipe

    I tackled this for a Sunday lunch party. If you follow the recipe exactly it is surprisingly easy and the results are fantastic. Be careful not to overbeat the meringue when adding the sugar...I think i did a bit but got away with it. Everyone raved about it and they were still talking about it today at work!! Its got just the right amount of tang without being tart.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo mandy

    2007-12-03 18:59:21.771892

    mandy rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Helen

    2008-01-02 21:08:24.778615

    Helen rated and commented on this recipe

    5 stars

    Delicious! Highly recommended! We cheated a bit & used a ready made sweet pastry tart, so decided to reduce the lemon mixture by about a third & the meringue by about a quarter which makes it a lot easier!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo hobbycook

    2008-01-28 12:52:57.027773

    hobbycook rated and commented on this recipe

    4 stars

    This is a very yummy recipe. I did the pastry case the night before to save time. The only little thing I'd change is reduce the 125ml lemon juice to 100ml: but this is just a question of taste. Oh and in step 3 when you add the whole egg and 3 egg yolks it took me a bit longer than a few minutes (more like 6-7) for it to thicken and "plop", so be prepared to be patient!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo DeeJayP

    2008-01-28 14:20:45.792935

    DeeJayP rated and commented on this recipe

    5 stars

    This was lovely, although mine didn't look quite so spectacular as the photo. My meringue was a bit more floppy, not sure why... did I over beat it perhaps? Anyway it didn't detract from a fabulous dessert! Pastry was fantastic, but I let is cool before I did the filling (only because I wasn't ready to do the filling then!)

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo kaye

    2008-02-01 16:32:38.847767

    kaye rated and commented on this recipe

    5 stars

    fantastic pie, wouldn't change anything but i was a bit confused when it came to making the pastry. it said 1 icing sugar. didn't know if it meant 1oz or what so i put i tablespoon in and it worked. pastry was nice crisp and buttery. it did make one large one and one small one. ate the small one hot and still waiting for the large one to cool!! if we can wait that long. will use pastry again for other sweet dishes. excellent pie.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Gail

    2008-03-16 17:09:03.199881

    Gail commented on this recipe

    Alas I appear to be the first one to have had a few problems with this one. I think the filling was lovely BUT When next I make this I will use a handheld electric mixer as I think this will give me a better feel for when the egg whites are ready to add the cornflour!! Well I hope next time goes better I also found longlife orange juice was fine for the filling.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo janeykuchen

    2008-03-27 10:29:23.311141

    janeykuchen commented on this recipe

    Yummy! probably as good as my recipe that I've been using for thirty years, perhaps the addition of orange juice helped to calm the tart of the lemons a bit? the pastry is super for any sweet recipe,will use again definately,anyway a great thumbs up!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Mermaid

    2008-04-15 13:35:58.029121

    Mermaid commented on this recipe

    I had a problem with my lemon curd custard filling not setting at all, very runny and I measured exactly, I think there was too much water in recipe to add, will reduce next time, meringue was perfect, taste superb.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Mermaid

    2008-04-15 13:37:45.889063

    Mermaid rated and commented on this recipe

    3 stars

    sorry forgot to rate it!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Eileen

    2008-04-20 16:12:11.518335

    Eileen commented on this recipe

    The only problem with this recipe was the meringue which was not as stiff as it should have been. This was because it should have 2 teaspoons of cornflour (as in the April 2005 issue of the magazine) and not 2 tablespoons. It was still delicious though.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Bugburd

    2008-06-21 11:52:21.796057

    Bugburd rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo linda

    2008-07-03 16:47:53.07466

    linda rated and commented on this recipe

    4 stars

    one real tangy lemon meringue .......... I divided the recipe in half to make a small pie, Just for two. LOVELY

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo tags2k

    2008-08-23 22:41:42.615737

    tags2k rated and commented on this recipe

    5 stars

    This was incredible, my first LMP and I was hugely impressed at how easy and tasty it turned out to be. Use no other recipe, this the one!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Lana Astin

    2008-08-25 15:48:29.041052

    Lana Astin commented on this recipe

    I made this for a friends bbq and was just the ticket! however the meringue didnt go as firm as it should have leaving me with a less impressive looking pie but tasted great all the same!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Lana Astin

    2008-08-25 15:49:29.677042

    Lana Astin rated this recipe

    4 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo yumyum

    2008-09-13 14:28:04.410917

    yumyum rated and commented on this recipe

    5 stars

    Deliciously sweet and tangy filling, melt in the mouth pastry and light fluffy meringue! I'll definately be making this again.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Lynndie

    2008-09-29 07:46:36.959778

    Lynndie rated and commented on this recipe

    5 stars

    this is a great recipe my pie came out perfect. crispy pastry, tangy filling and fluffy meringue with a crispy top. i put the meringue on when the lemon filling and pastry had gone cold i just thought it seemed easier. i cant wait to make it again.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Lors

    2008-10-04 21:24:48.738175

    Lors commented on this recipe

    I've been trying to make a decent Lemon Meringue Pie and have still failed with this recipe ! I'm sorry to be negative, but as I predicted with all that liquid, it didn't set and since when does meringue need cornflour ?? I've made meringues before and I've never added cornflour ! This recipe is too detailed and took too long. Sorry but I found it really frustrating ! If you find a lovely straightforward recipe without too many ingredients, please let me know ! Thanks

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo ceri

    2008-10-18 19:49:46.982523

    ceri commented on this recipe

    lemon meringue pie is the pudding I get most requests for from my hubby, and this is the best recipe I've found so far, everyone loves it! would definately recommend it, and its not too much of a faff to make.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Easy

Serves 6 - 8

Preparation and cooking times

Preparation time

Prep 1 hr 30 mins

Cook time

Cook 1 hr 45 mins

Or 40-50 mins if baking the pastry a day ahead

Sensationally light, lemony and buttery

Ingredients

FOR THE PASTRY

  • 175g plain flour
  • 100g cold butter , cut in small pieces
  • 1 tbsp icing sugar
  • 1 egg yolk

FOR THE FILLING

  • 2 level tbsp cornflour
  • 100g golden caster sugar
  • finely grated zest 2 large lemon
  • 125ml fresh lemon juice (from 2-3 lemons)
  • juice 1 small orange
  • 85g butter , cut into pieces
  • 3 egg yolks and a 1 whole egg

FOR THE MERINGUE

  • 4 egg whites , room temperature
  • 200g golden caster sugar
  • 2 level tsp cornflour
Print this recipe
Add to your binder

Per serving

480 kcalories, protein 7g, carbohydrate 64g, fat 24 g, saturated fat 13g, fibre 1g, sugar 41g, salt 0.53 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close