Ultimate lemon meringue pie

Ultimate lemon meringue pie

  • 1
  • 2
  • 3
  • 4
  • 5
(158 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
laurahines's picture
  • 1
  • 2
  • 3
  • 4
  • 5

It was my first attempt to cook a lemon meringue and Iam very happy with the result! The step by step explained recipe was very helpful and the taste was supreme. I can't wait to make it again

steeperja's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I also added the rind of one orange to the filling. the taste was fantastic!

rosyhoop's picture
  • 1
  • 2
  • 3
  • 4
  • 5

"Delicious"

rcarnell's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This recipe is not a good recipe the first disaster I have had in years and off the good food website! It is extremely wasteful on the number of eggs used for the size the case it says to use. I followed the recipe and the pastry and filling were fine. However, the meringue was not fine. It just wouldn't cook there was so much meringue for such a small flan case. The merinuge flopped, I have no doubt it is not me but the recipe, especially since this has been remarked on by other people who have commented. I tried making my mum's recipe and it turned out perfectly, I feel assured it wasn't me at fault but a dodgy recipe.

helenk12's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Superb!

ncsh556's picture
  • 1
  • 2
  • 3
  • 4
  • 5

first time ever making LMP. perfect! cheated and used frozen pastry though. have bought a pastry dish especially as i shall be making it lots in the future.
DELICIOUS!!

wendy987's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Simple to make, looks fabulous and tastes divine!!

weetabix's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely gorgeous!! This is one of my favourite deserts. The fluffy meringue is a heavenly combination with the zingy lemon sauce and the short pastry. It worked so well! Be prepared as the lemon sauce is extremely citrusy. If you don't like it like that add less lemon zest, but i loved it! I think that the lemon sauce really made it for me!! Great!

krissyb's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was my first attempt at making a meringue of any sort and it turned out perfectly! I have to admit that I did cheat and use shop brought pastry though! My mother in law came round for lunch and declared it the best lemon meringue pie she had ever tasted - absolutely stunning!

berrya's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Once I made this pie but forgot to put in the orange juice. Wow!!!!! that gets your testebuds working. I only put half the orange in now and it gives the lemon an extra Zing!!!!!

crazychris991's picture

Hi guys, this is not in relation to the recipe on this page but I need some help.

I am 16 years old and I may be entering a chef competiton. It is asking me to create a three course healthy menu for two all together under £14. I would prefer this menu to be British but I am struggling to find recipe mathcing my time scale of 2 hours and tryng to find something tasty and healthy

ghensler's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely delicious first time i have tackled a LMP but it was great, the meringue was perfect I couldnt believe it!! The only thing i would comment was it was a little bit too tart perhaps next time use slightly less lemon juice.

twinklgem's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Forgot to rate, sorry!

twinklgem's picture
  • 1
  • 2
  • 3
  • 4
  • 5

We made this pie yesterday and it was amazing. The curd filling is really fruity and luxurious. Top recipe, loved by all in our house. Yum Yum!!

jpolchar's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Couldn't fault this recipe. Went down a treat and very enjoyable to make.

clairehh's picture

Excellent recipe, first time I've tried making a lemon meringue pie and this one turned out perfect, if I do say so myself! Shop bought ones are not a patch on a home made effort.

emsmith's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Ultimate is the word! The curd filling is surprisingly easy to makes and is just gorgeous. The orange juice adds a lovely depth to it. My meringue went a little flat but I think this was more to do with my leaving it for too long before adding the sugar than anything else. Divine!!!

lizzieharvey's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Fantastic recipe. A little more to do than I expected but the best bit was reading the last line of the recipe - "must be eaten the same day" - not having made this pudding before, this was news to me but REALLY not a problem! Would recommend but would advise making the pastry the day before as it's one less thing to do! Thank you

mrswife's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really delicious and dead easy. I made the pastry and it totally crumbled when i tried to transfer it to the tin, but I patched it and you would never notice! I have to say mine looked nothing like the picture, much flatter - but still tasted fabulous and my friends were really impressed - did not have the heart to tell them how simple it was so just sat back and basked in the praise!

dsimmons's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This recipe is nice and light after a big meal. I will put a little less lemon in next time though, it was a little too tangy.

Pages

Questions

Tips