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.

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Latest comments and suggestions

Results 101-120

  • Binder photo NURSE ANNA

    03 February 2011

    NURSE ANNA commented on this recipe

    I made this pie today and it is lovely. I used carton orange juice which was fine and also I used flour instead of cornflour as I didn't have any and my village shop had run out! The pie was lovely and tangy and the pastry divine. My pie didn't look as good as the picture as the meringue wasn't as stiff as it might have been. Perhaps I over whisked it? The recipe makes a good-sized pie and I will definitely make it again even though there was loads of washing up by the time I had finished cooking!

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  • Binder photo catpear

    07 February 2011

    catpear rated and commented on this recipe

    5 stars

    Fantastic recipe. Really easy to make and fairly quick. With getting the eldest son to juice the lemons for me!! I have finally found a pudding that the whole family enjoy a rather large task with 5 kids with different tastes. Thankyou

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  • Binder photo daisymoll

    07 February 2011

    daisymoll rated and commented on this recipe

    5 stars

    Absolutely delicious, I only added zest of one lemon as that was all I had on hand, but still turned out lemony enough, was so simple really to make too, my meringue definitely did not look quite like the picture but still tasted amazing...I would make this often if my husband liked meringue

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  • Binder photo heidi cav

    08 February 2011

    heidi cav rated and commented on this recipe

    5 stars

    Best lemon meringue I've tasted. Well worth the effort for the fantastic results it gives. We devoured half while it was still warm!

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  • Binder photo celeste

    10 February 2011

    celeste rated and commented on this recipe

    5 stars

    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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  • Binder photo ruthy

    15 March 2011

    ruthy rated and commented on this recipe

    4 stars

    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

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  • Binder photo Mich

    18 March 2011

    Mich commented on this recipe

    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!

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  • Binder photo viviannes

    12 April 2011

    viviannes rated and commented on this recipe

    5 stars

    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.

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  • Binder photo sandie5

    20 April 2011

    sandie5 rated and commented on this recipe

    5 stars

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

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  • Binder photo Jane

    02 May 2011

    Jane commented on this recipe

    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!

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  • Binder photo Clairelawrence

    02 May 2011

    Clairelawrence rated and commented on this recipe

    4 stars

    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!!!

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  • Binder photo sinead

    08 May 2011

    sinead rated and commented on this recipe

    5 stars

    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.

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  • Binder photo KP

    16 May 2011

    KP rated and commented on this recipe

    5 stars

    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!!

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  • Binder photo Mrs T

    24 May 2011

    Mrs T rated and commented on this recipe

    5 stars

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

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  • Binder photo juliea

    28 May 2011

    juliea rated and commented on this recipe

    5 stars

    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.

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  • Binder photo amy.

    30 May 2011

    amy. rated and commented on this recipe

    4 stars

    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...

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  • Binder photo floss

    18 June 2011

    floss commented on this recipe

    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

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  • Binder photo Jools

    19 June 2011

    Jools commented on this recipe

    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.

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  • Binder photo AndyG97

    26 June 2011

    AndyG97 rated and commented on this recipe

    5 stars

    brilliant, worked first time, delicious.

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  • Binder photo Zac

    28 June 2011

    Zac rated and commented on this recipe

    5 stars

    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

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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
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Per serving

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

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