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 61-80

  • Binder photo ncsh

    05 April 2010

    ncsh rated and commented on this recipe

    5 stars

    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!!

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  • Binder photo Helen

    08 April 2010

    Helen rated and commented on this recipe

    5 stars

    Superb!

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  • Binder photo Rachael

    18 April 2010

    Rachael commented on this recipe

    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.

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  • Binder photo Binks

    09 May 2010

    Binks rated and commented on this recipe

    5 stars

    "Delicious"

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  • Binder photo Jaz S

    10 May 2010

    Jaz S rated and commented on this recipe

    5 stars

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

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  • Binder photo rejjie

    16 May 2010

    rejjie rated this recipe

    5 stars

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  • Binder photo LauraHines

    03 June 2010

    LauraHines commented on this recipe

    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

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  • Binder photo LauraHines

    03 June 2010

    LauraHines rated and commented on this recipe

    5 stars

    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

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  • Binder photo Joey

    10 June 2010

    Joey rated and commented on this recipe

    5 stars

    It was lovely. Everybody loved it and I look like a pro!!!

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  • Binder photo caroline

    19 June 2010

    caroline commented on this recipe

    I made this for sunday dinner dessert a few weeks ago, and it was fantastic. Really easy to make too. Ive never made one before so ws a little sceptical about how it wold turn out but need'nt have worried as it got h thumbs up from everyone. I did reduce the amount of cornflour in the meringue as suggested in another review and had the most impressive mountain of meringue on the top!!! I'm making it again tomorrow for Fathers Day...what can I say..Back by popular demand!!

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  • Binder photo Raza

    09 July 2010

    Raza rated and commented on this recipe

    5 stars

    A great recipe although I only used 100ml of lemon juice and found the tangness was just right.

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  • Binder photo ...Goanna...

    17 July 2010

    ...Goanna... commented on this recipe

    I think that the pie was too sour... It would been much better without the zest. Anw it was really easy to make but I used a ready made pastry.

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  • Binder photo ...Goanna...

    17 July 2010

    ...Goanna... rated and commented on this recipe

    2 stars

    forgot to rate..

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  • Binder photo Becci.mcfc

    24 July 2010

    Becci.mcfc rated and commented on this recipe

    5 stars

    really good :) just waiting for it to cool now. it took a while to thicken the filling mixture but it was worth the effort... thanks

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  • Binder photo Summer

    27 July 2010

    Summer rated and commented on this recipe

    2 stars

    This didn't work out well for me, but tasted fine. I thought the pastry tasted just ok, but I'd problems with both other layers. When making the lemon sauce, I continued cooking until it was plopping from the spoon. But after the cooling and reheating it had stiffened further and was too dark in colour and very dense - I had to add more water but even so it had reduced far too much. Then, when I took the pie out of the oven it was lovely and high and golden, but the meringue collapsed a lot when cooling. I may well try making this again. Perhaps I will leave it in the oven to cool and also stop cooking the lemon mixture before it gets as thick.

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  • Binder photo Anna

    30 July 2010

    Anna commented on this recipe

    i've made it quite a few times and it always turned out perfect

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  • Binder photo Anna

    11 August 2010

    Anna rated this recipe

    5 stars

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  • Binder photo Timmytimetocook

    22 August 2010

    Timmytimetocook rated and commented on this recipe

    5 stars

    This was the first time i cooked this and it was a triumph! Pastry was perfect as was the lemon filling! Highly recommended and not that difficult to make.

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  • Binder photo Tony

    25 August 2010

    Tony rated and commented on this recipe

    5 stars

    Made this today and it was delicious. I'll definitely be making this again.

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  • Binder photo Ella

    31 August 2010

    Ella rated this recipe

    5 stars

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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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