Ultimate lemon meringue pie

Ultimate lemon meringue pie

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(168 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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luziat's picture

hey,
I had a problem with the meringue. It looked really nice when the pie was still in the oven, but as soon as I took it out, it sort of 'shrunk' and just ended up looking pathetic. Anyone know how I can avoid this?

michele8840's picture
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Sorry, forgot to rate it, and also wanted to say that I used two tablespoons of cornflour which worked fine for me.

michele8840's picture
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I made this after a friend recommended it to me. It was every bit as lovely as she said. Very easy to make, it looks amazing and tastes wonderful. I followed the recipe without any problems. Definitely recommend. The only thing that I did differently was that I put the base in the freezer for an hour before cooking it. I always find that pastry shrinks a lot on cooking and then you don't get the lovely fluted edge. If you freeze it and then cook it, it retains it's shape.

blossom28's picture
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Only gave this 4 simply because of mistake in recipe!

blossom28's picture
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I've done this twice now, it's lovely. It should definitely be two TEASPOONS of cornflour, not tablespoons. This is why the meringue didn't work too well for others. The recipe should be amended asap to avoid further disappointments!

jhmccandless's picture
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I have made this twice now and it has turned out great both times, despite being my first attempt. I think the meringue is better with two teaspoons of cornflour as someone suggested.

robyn256's picture
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I made this for my boyfriend's birthday. He considers himself a bit of a lemon meringue connoiseur, and said this was the best he'd ever tasted! I also cheated and used a pre-made sweet pastry case. I agree about the meringue being too soft though, wish I'd read the comments before baking it! However it still looked and tasted the business! Will definitely make again, I don't normally like lemon meringue pie but I loved this.

khadija1973's picture
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The curd was too tangy for me, and did not quite set like I hope it would. Next time I will reduce the lemon juice and water. I was also disappointed about the colour of the curd, using white caster sugar will give a nice yellow colour and snow white meringue. The meringue didn't go as firm as it should have, I'll follow Eileen's advise to use 2 teaspoons of cornflour instead of 2 tablesoons.

albus-moore's picture
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Sorry forgot to rate it!

albus-moore's picture
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The lemon curd and meringue were lovely...but my pastry basically melted in the oven and was far too short and crumbly. Has this happened to anyone else? I followed the ingredients exactly but it's as if there was too much butter for the flour or not enough water....
It all tasted great though!

littleebe's picture

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.

ljbsmith's picture

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

lynniebracken's picture
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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.

cookie36's picture
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Deliciously sweet and tangy filling, melt in the mouth pastry and light fluffy meringue! I'll definately be making this again.

lana-astin's picture
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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!

tags2k's picture
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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!

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

eileenmary's picture

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.

lilymermaid's picture
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sorry forgot to rate it!

lilymermaid's picture
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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.

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