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.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

Results 161-180

  • Binder photo Coope83

    30 August 2012

    Coope83 rated and commented on this recipe

    5 stars

    Was nervous about making my first LMP! But loved following this recipe and loved eating it even more -yummy! :-)

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo chataboutcakes

    05 September 2012

    chataboutcakes commented on this recipe

    I make this pie in an 11inch fluted dish as I like my pastry (1 quantity) quite thin and crisp, I also make double the filling (and Meringue) omitting one batch of water (for the double Quantitiy) as the filling does not thicken without doing this!! Also the extra 1 Whole Egg, I only add the yolk and the White goes with the others for the Meringue. This is just the right quantity for the size of dish.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo nYan Can Cook

    05 September 2012

    nYan Can Cook commented on this recipe

    Flavours were perfect...spent HOURS (albeit sporadic stints in the kitchen), and after letting it sit for a few hours, confirmed the filling was thick enough to be confident it would set given pastry cracked near edges, so I figured having doubled the filling to fill the pan, it would be thick enough not to leak...THEN....following the last instruction perfectly, assuming I had to leave the pie in the tin for half an hour like with a pavlova, to prevent cracking...merely started trying to take it from the pan after 1/2 hour, and....PLOP! The filling came slopping out the gap : (. Recipe didn't specify to TAKE THE PIE OUT after cooking, then let it cool for at least 1 hour (winter weather....summer much longer I guess)...next time will increase pastry by 50%...yummy flavours though : )

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo CubletOfTheCake

    14 September 2012

    CubletOfTheCake rated and commented on this recipe

    5 stars

    Made this yesterday for a friends informal get together, needless to say the pie was cleared in 5 minutes. best one ive made ever! Thank you :)

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Tanja Mc

    16 September 2012

    Tanja Mc rated and commented on this recipe

    5 stars

    So easy my 9yr old made it almost by himself and tasted fantastic!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo RICARDO1974

    19 September 2012

    RICARDO1974 commented on this recipe

    Can you Freeze or chill the lemon meringue pie a day before using?

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Angie

    12 October 2012

    Angie rated and commented on this recipe

    5 stars

    Fabulous recipe, it works extremely well. I had never made lemon meringue pie and decided to try this recipe two days ago for a friend at work who doesn't like sponge. First of all I need to say that this recipe is very easy and just takes a bit of time. The finished result was stunning and I couldn't get over how well it turned out. I thought it would not travel well either and be a pool of soup byt he time I got it to work but it travelled well (I take public transport) and held the set perfectly. My friends at work were blown away by the way it looked and then by the flavour. I have been offered money to produce one for christmas!!! I'm definitely not a great or very experienced baker so I would highly recommend this recipe. Try it!!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Basil

    13 October 2012

    Basil rated and commented on this recipe

    5 stars

    First ever time I've commented any recipe...fantastic

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo fred

    14 October 2012

    fred commented on this recipe

    one of the best recipes for lmp i have done. so easy my husband made it and he is a beginner cook we are having this with our sunday lunch mmmmmmmmm

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo kym

    24 October 2012

    kym rated and commented on this recipe

    5 stars

    OMG OMG this is the nicest Lemon meringue pie I have ever made, and trust me I have made a few in my time..everybody loved it the meringue was crispy on the outside and soft on the inside and it was just the right depth for the filling, I was'nt sure about putting orange juice in it as I have never done this before but it was a good balance just the right sweetness, I will be making this again very soon. x

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo MeriemTebani

    27 October 2012

    MeriemTebani commented on this recipe

    I made it today, it turned out fantastic!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Kids Kitchen

    15 November 2012

    Kids Kitchen rated and commented on this recipe

    5 stars

    The BEST. First time I ever made a lemon meringue and am so impressed with the recipe and myself!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo HildeB

    20 November 2012

    HildeB rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo valleyvals

    04 December 2012

    valleyvals rated and commented on this recipe

    4 stars

    Halved the ingredients & made a mini pie. Pastry came out a bit well done - assuming it got crispier a little quicker being smaller. Me & my husband enjoyed! 7/10

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Dornu

    08 December 2012

    Dornu rated and commented on this recipe

    5 stars

    I have made this now more than a few times and was so good i even devoured one without guests. my guests love it everytime i make it and usually want it before the starter or main course. i like mine very tart so i tend to use more lemon rind and a wee bit more juice in the lemon curd.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Food Lover. London.

    09 December 2012

    Food Lover. London. commented on this recipe

    I've made a few LMP's over the years. I learnt as a child by watching my grandmother and my mother make them. Cornflour was never included in the meringue though. My mums meringue was always peaked very high, very crispy on top and not too wet inside. Despite hours of very low, slow heat they always stayed very pale and golden on top. I've spent years trying to replicate those LMP's myself but can never quite get the right amount of height and crispiness. I don't like overly mushy meringue centres. A QUESTION PLEASE... MERINGUE with CORNFLOUR? Can someone please tell me what the reason is for using cornflour in this particular LMP recipe? Does it make the meringue rise or what exactly? Please advise. Thanks.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Kat17

    20 December 2012

    Kat17 rated and commented on this recipe

    5 stars

    I've done this a few times now and everyone says it's the best lemon meringue pie they ever had. Always a favourite now. The lemon filling is absolutely gorgeous. Have not changed anything at all in the recipe.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Bertie

    25 December 2012

    Bertie rated and commented on this recipe

    5 stars

    Very good result most simple recipe I've found

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo KT

    31 December 2012

    KT rated and commented on this recipe

    5 stars

    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.)

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo I love food

    19 January 2013

    I love food rated and commented on this recipe

    5 stars

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

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
Print this recipe
Add to your binder

Per serving

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close