Ultimate lemon meringue pie

Ultimate lemon meringue pie

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(167 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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kathleeng1's picture
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The best lemon meringue pie I have ever made, I have recommended it to everyone.

jbuckingham's picture

Daughter request Lemon Meringue Pie as a birthday treat. As short of time cheated slightly by using a shop-bought pastry case rather than make my own, and used juice of 2 small clementines instead of orange. Outstanding recipe!! Will definitely make this recipe again, and again!

harriet41's picture

UNDER NO CIRCUMSTANCES TAKE YOUR PIE OUT OF THE TIN AFTER HALF AN HOUR!!!

As a beginner/indermediate cook I got to grips with making the pastry and meringue with the very clear instructions. At no point during cooking did I feel the need to second guess them. Therefore imagine my horror when, (after possibly a little longer than the guide time due to my inexperience), he half an hour had past and I tried to remove my perfect looking pie from the tin, it popped out of it with such force that half of it is now on the kitchen side...

It needed to be significantly cooler before it came out, perhaps being left for an hour in the tin?

ericathefirst's picture
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Great recipe, the pie was delicious and eaten up very quickly!

joekah's picture
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Wow, this is good. I've never made pastry before but this pastry was amazing. I got it really thin. It cooked well and melted in the mouth. The filling was time consuming but tasted great. The whole thing was a success for a first attempt. I will definitely be making this again. I made it for a family meal and it impressed and eveyone had a big slice after a roast dinner but it is so light we did not suffer for it !! Recommended recipe

andyg97's picture
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brilliant, worked first time, delicious.

jewel76's picture

Made this for the first time today. OMG it was beautiful.!! so proud of myself and my husband loved it..always been my fave from when my mum used to make it years ago.

floss60's picture

MADE THIS LEMON MERINGUE PIE IT WAS VERY TASTY THE BEST RECIEPE I HAVE FOUND SO FAR AND EASY TO MAKE IT WENT DOWN WELL WITH THE FAMILY AND DID NOT LAST LONG BUT IT IS WELL WORTH MAKING AGAIN

smee555's picture
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The pastry and filling of this recipe were both perfect, everyone wanted second helpings! It definately pays to make your own pastry. However I had a bit of a problem with the meringue. It stayed quite runny and never really got to the right consistency, although it cooked and tasted fine. It was just a shame that the top of the pie looked a bit flat and unimpressive. I think it may have something to do with my technique rather than the recipe though! I think I'll buy a mixer for next time...

juliea1961's picture
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I had made a key lime pie for my hubby & was left with some egg whites so I thought I would make this Lemon meringue pie. Its been years since I last made one & this one turned out lovely. Very easy to make & tasted really good, will certainly be making it again.

martha7thomson's picture
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Made this lemon meringue pie today, followed the recipe & the pie came out great - i am happy & so is my husband :)

kpickthall's picture
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Great recipe! I'd never made a lemon meringue before and was a bit nervous about the meringue but it looked and tasted fab and was really straightforward to make. A winner if you want to impress dinner guests!!

sineadmarie's picture
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I have being looking for a nice and easy lemon meringue pie recipe for a long time finally i found it.This recipe is absolutely delicious i made it today and anyone that tasted it loved it thank you i will diffently be doing it aain.

clairelawrence85's picture
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I love this recipe! I've made it a few times. You do have to be patient so that the filling gets to the right consistency. However I have been making meringue for years and am still unable to get this meringue right. Instead I use a Delia recipe for the meringues which is 2 large egg Whites and 110g of White caster sugar. This always works!
Very easy recipe, everyone loves it!!!

jenniferrobin's picture

Delightful, but will buy the pastry next time as the French sweet pasty is just as good as mine was and much more convenient. This will now be our standard family recipe - sorry Granny!

sandie5's picture
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Fantastic. Friends thought I had bought it!!!!! No changes made to the ingredients or method.

viviannes's picture
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This is the BEST recipe for Lemon Meringue pie. Everytime I make it with this recipe it is a showstopper and has people wanting more. I can't understand why people are struggling with the recipe as it is foolproof.

snuffles22's picture

Made this for the whole family. They LOVED it and were very impressed with my skills (I won't tell them that it was actually quite easy to do with this brilliant recipe!) I whipped the meringue just a little more than soft peaks so that it still held its shape once the sugar was added. Lovely!

ruthy10's picture
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I made for my boyfriend as part of a birthday meal and he really enjoyed it. I made 2 small pies instead of one big one. would definitely make again

celestey1's picture
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This turned out just as lemon meringue pie should. Lovely and tangy and my family loved it. Easy to make and will be making again very soon.

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