Ultimate lemon meringue pie

Ultimate lemon meringue pie

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(162 ratings)

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Cooking time

Prep: 1 hr, 30 mins Cook: 1 hr, 45 mins Or 40-50 mins if baking the pastry a day ahead

Skill level

Easy

Servings

Serves 6 - 8

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
480
protein
7g
carbs
64g
fat
24g
saturates
13g
fibre
1g
sugar
41g
salt
0.53g

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

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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.

Recipe from Good Food magazine, April 2005

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Comments

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lynnny8's picture

Splendid result. First time making a pie ever.

pageface's picture
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I made this for a dinner party and it went down a storm. The orange is just the right amount to reduce the tartness of the lemon, but not too much. I shall definitely be making this again very soon.

gail_wyman's picture
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Fantastic result! This was the second time I've ever made a lemon meringue pie and it was a brilliant success!! I agree with the reviewer who advised that the filling took about 6-7 minutes to thicken, so be prepared to be patient. I'm usually nervous when I make something that needs to thicken and often add too much cornflower or arrowroot, but this recipe is perfect. I used arrowroot rather than cornstarch as that's what I had to hand, adjusting arrowroot to 2.5 tsp to 1 Tbsp of cornflower. Thank you BBC Good Food for testing and proving such a great recipe!

simplyhedge's picture
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Delicious! The lemon gave a strong flavour that really added to the overall taste of the pie. Will definitely be trying this again.

sallybeattie's picture
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This is a brilliant recipe which I've made several times now. My husband says its the best he's ever tasted. I only use 150g of sugar in the meringue and Splenda in the filling.

deannadurbin's picture
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My first time making a LMP and it was scoffed in one sitting by four of us. Easy recipe to follow and make while cooking Sunday Roast dinner and tastes devine!

karlee's picture
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This was easy as promised, would've liked more meringue on top. Definitely worth making the pastry shell the day before.

supermagdee's picture
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First time I made a meringue pie it and it was absolutely delicious! Everyone loved it!

glynisbrown23's picture

Tried it twice now, gorgeous recipe, pastry is a little crumbly but just push it together, easy to cook

sarahlou19's picture
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Absolutely fantastic recipe!! My first lemon meringue that I've made. So impressed. Read other reviews & did only put 150ml of Orange juice, which worked out great. Will definitely be making this again very soon. Thx!

nannymcfanny's picture
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Amazing recipe so easy to make and always a massive hit.
It never lasts long !!!!

shetlandgirl123's picture
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Iforgot to say that I used fine polenta instead of cornflower and it worked really well.

shetlandgirl123's picture
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A brilliant tasting pie. It took a while to make but all of the stages were easy (peasy.)Next time I will make a smaller quantity of lemon curd.

nicmilner's picture
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We changed the base of this to a biscuit base, the filling was really good but the meringue didn't work at all. We've never heard of corn flour being added to make meringue and were a bit unsure about whisking it in as we thought it should be folded. The meringue went very floppy and over liquid and sank after cooking. Still tasted good.

sallybeattie's picture
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My husband loves lemon meringue and I"ve made this a few times now and he absolutely loves it. He says its the best he's ever tasted. I don't change anything in the recipe except that I use Splenda, to taste, in the filling to keep the sugar content down and I use ready rolled pastry. Well worth trying!

beclam's picture

Really yummy, easy to make and a definite one to do again!

emmachicaboo's picture
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Just used the recipe for the meringue, as a first timer, very easy to make and meringues were beautiful, will use time and time again

carolwright25's picture
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It really is the ultimate, I'll use this recipe from now on. I didn't have an orange so I used another lemon. The pastry is wonderful.

kaiamax's picture
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A delicious recipe! But be warned....... If your husband likes it as much as mine does you'll be making it every weekend!
(Tip - I use 200ml of carton orange juice instead of squeezing one and that works fine.)

gemma2107's picture
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Very good result most simple recipe I've found

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