Ultimate lemon meringue pie

Ultimate lemon meringue pie

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(187 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
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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.

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    Comments, questions and tips

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    jackeeboi
    23rd Apr, 2015
    5.05
    AMAZING!! i made this for the family one night 2 months ago and now every time i have a day off they beg me to make this again everybody loves this. I have to make one change and thats to the base because i have to make everything gluten free but it still tastes awesome. Would recommend this to anybody!
    littlelight79
    22nd Mar, 2015
    5.05
    Very tasty and pretty easy to make. Not having an electric whisk or food processor I did it all by hand. I think it turned out great and my husband and father in law agree! The only thing I changed was to add a bit of lemon extract to the curd to make it extra lemony :)
    molliehallas@gm...
    23rd Nov, 2014
    Superb.
    skt13_devon
    12th Oct, 2014
    5.05
    Yummy
    Snigs
    24th Aug, 2014
    fantastic recipe. I am not an expert cook but even I got it right! the meringue was lovely and so was lemon curd. Only thing you need to bear in mind is that lemon curd takes a while to become thick, my arm got a bit tired whisking it for so long but I didn't want to stop for fear of curdling it.
    Kids Can Cook 2
    23rd Aug, 2014
    this recipe is superb! its tangy, and sweet, all family members were very impressed! had to make this pie again because it was so good!
    Wongie8
    26th Jun, 2014
    5.05
    Everyone enjoyed and really refreshing. Great after Sunday roast in the garden. A bit of work but worth it
    palmersuzy
    10th May, 2014
    5.05
    Fabulous! I made this last night for a dinner party and everyone said it was the best lemon meringue pie ever. It was lovely and light and just lemony enough. There is just one piece left which I shall have to eat to see if it can be made the day before you need it...... all in the cause of research you understand!!
    rosie25
    24th Apr, 2014
    Made this Lemon Meringue Pie yesterday and my husband said it's the best he's ever had. Will be a regular in my household!!. Very lemony. Meringue wasn't so peaked as picture but tasted so good anyway.
    carowe01
    14th Apr, 2014
    5.05
    Just brilliant, really easy to follow recipe and the results were fantastic. Makes a great spectacular desert without a crumb left at the end!

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