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 41-60

  • Binder photo MrsWife

    04 August 2009

    MrsWife rated and commented on this recipe

    4 stars

    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!

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  • Binder photo lizzie

    13 August 2009

    lizzie rated and commented on this recipe

    5 stars

    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

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  • Binder photo EmSmith

    16 August 2009

    EmSmith rated and commented on this recipe

    5 stars

    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!!!

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  • Binder photo Claire

    17 August 2009

    Claire commented on this recipe

    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.

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  • Binder photo Josh

    15 October 2009

    Josh rated and commented on this recipe

    5 stars

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

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  • Binder photo twinklegem

    18 October 2009

    twinklegem commented on this recipe

    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!!

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  • Binder photo twinklegem

    18 October 2009

    twinklegem rated and commented on this recipe

    5 stars

    Forgot to rate, sorry!

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  • Binder photo Gbobs

    10 November 2009

    Gbobs rated and commented on this recipe

    3 stars

    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.

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  • Binder photo crazychris991

    17 November 2009

    crazychris991 commented on this recipe

    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

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  • Binder photo Andy B

    29 November 2009

    Andy B rated and commented on this recipe

    5 stars

    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!!!!!

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  • Binder photo rebtub

    29 December 2009

    rebtub rated this recipe

    5 stars

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  • Binder photo Deborah

    15 January 2010

    Deborah rated this recipe

    5 stars

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  • Binder photo angeljpussycat

    28 February 2010

    angeljpussycat rated this recipe

    5 stars

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  • Binder photo Jax Recipes

    01 March 2010

    Jax Recipes rated this recipe

    5 stars

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  • Binder photo Coralia

    11 March 2010

    Coralia rated this recipe

    4 stars

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  • Binder photo caroline

    25 March 2010

    caroline rated this recipe

    5 stars

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  • Binder photo Rachael

    28 March 2010

    Rachael rated this recipe

    1 stars

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  • Binder photo Krissy

    31 March 2010

    Krissy rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Sarah

    01 April 2010

    Sarah rated and commented on this recipe

    5 stars

    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!

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  • Binder photo WendyC

    04 April 2010

    WendyC rated and commented on this recipe

    5 stars

    Simple to make, looks fabulous and tastes divine!!

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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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