Ultimate lemon meringue pie

Ultimate lemon meringue pie

  • 1
  • 2
  • 3
  • 4
  • 5
(189 ratings)

Prep: 1 hr, 30 mins Cook: 1 hr, 45 mins Or 40-50 mins if baking the pastry a day ahead

Easy

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: per serving

  • kcal480
  • fat24g
  • saturates13g
  • carbs64g
  • sugars41g
  • fibre1g
  • protein7g
  • salt0.53g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

    For the pastry

    • 175g plain flour
    • 100g cold butter, cut in small pieces
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 1 tbsp icing sugar
    • 1 egg yolk

    For the filling

    • 2 level tbsp cornflour
    • 100g golden caster sugar
    • finely grated zest 2 large lemon
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 125ml fresh lemon juice (from 2-3 lemons)
    • juice 1 small orange
      Orange

      Orange

      or-ange

      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    • 85g butter, cut into pieces
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 3 egg yolks and a 1 whole egg

    For the meringue

    • 4 egg whites, room temperature
    • 200g golden caster sugar
    • 2 level tsp cornflour

    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.

    You may also like

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    NatashaStr
    20th Feb, 2016
    Good recipe. The pastry was easy to make; good consistency of the filling, though I would have preferred it to be a bit more "lemony", next time - more lemon, less water. Meringue was great, but I could taste the corn flour, again a little adjustment: 1 spoon of corn flour, not 2.
    shortcouture
    15th Feb, 2016
    I've made this several times now, it's so yummy that people demand it at parties. I don't use pastry, I make a biscuit base: 300g digestive biscuits & 150g butter. I also use 3 large lemons and a normal size orange - this gives extra zest and enough fruit juice so that no water is required. It's fantastically lemony which works so well with the buttery biscuit base and the fluffy meringue.
    Nicslittlesister's picture
    Nicslittlesister
    9th Feb, 2016
    5.05
    Brill! Just made a couple of changes - used my own sweet shortcrust pastry as I know it works for me (8oz used) and a smaller tin (20cm) to produce a lovely deep pie. I was delighted and will definitely make it again.
    Barneys baking
    24th Jan, 2016
    1.3
    I find this recipe really hard to follow, it took me forever to make as I don't have a food Processor so had to do everything by hand. The lemon filling doesn't taste that nice, I think it's the butter that ruins it, I've used other recipes that doesn't require the butter and it tastes much nicer and lighter. I love lemon meringue pie but I won't be making this recipe again, it's too rich for me. Also, not convinced about using 'golden' caster sugar for the meringue, i prefer my meringue white rather than the golden beige colour it turns with this...
    mysticalengineer
    20th Mar, 2016
    2.55
    Use white castor sugar instead. Also, one of the reasons the meringue does loft as well is the castor sugar is a small crystal and it's the crystals that cut the cells of the whites and aerates it.
    Carol C's picture
    Carol C
    30th Dec, 2015
    Awful recipe the lemon filling is like soup and the pastry was far too dry. I used this recipe based on the good reviews.I just wasted a lot of expensive ingredients!
    mysticalengineer
    20th Mar, 2016
    2.55
    Soupy custard just means you need to cook it longer to thicken. Dry crust means you over-handled it. You just need more practice.
    YorkshireLassin...
    10th Dec, 2015
    I decided on this recipe because of the high reviews and told my partner I was making him a big surprise. I followed the recipe to the letter. My first attempt was a bit of a disappointment. The meringue was flat, the pastry was so hard to work with and so delicate, and there was a puddle of sticky syrup on the serving plate after I made it. But it tasted so good! So, being a Yorkshire lass I didn't give up and yesterday attempted this again. Well, I hate to sound negative but, it was a disaster. 3 attempts at the pastry (I ended up adding water in the end and chilled in BEFORE rolling out) but it still failed to contain the lemon filling as it crumbled as soon as I removed it from the tin. Another sad looking meringue and it again leaked all that sugary syrup. What am I doing wrong? Im following to the letter. Don't get me wrong it tasts gorgeous, it just ends up looking horrible. All that work and washing up! And to top it off a kiss on the forehead and the comment " at least it tastes good love" from my fella as I present my lemon puddle makes me want to scream. Well done if it worked for you.
    mysticalengineer
    20th Mar, 2016
    2.55
    Okay, you need to add more water at the dough stage; a teaspoon at a time, until when you gently squeeze it, it comes together. Form into a ball, wrap tightly in cellophane; flatten into a disk shape and chill. The meringue will be flat for a few reasons. But mostly importantly you really have to whip it until soft peaks form; anything less and nothing will bind. Then only add the sugar (not that blasted starch) until the end.
    1825papercranes
    21st Jan, 2016
    Agreed with the pastry -- I've had mixed success (other times the base was leaky and I'd gotten the same sticky syrup that you did)...I've heard that brushing the pastry base with egg white helps to seal it? As for the meringue, how long did you whisk it for? For the meringue, I opted not to add cornflour, just whisked the egg whites with sugar and a bit of cream of tartar until stiff peaks formed and it turned out OK.

    Pages

    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.