Ultimate lemon meringue pie

Ultimate lemon meringue pie

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(195 ratings)

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


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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    For the pastry

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



      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



      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



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

    • 85g butter, cut into pieces



      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


    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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    24th Aug, 2014
    the meringue should form stiff peaks which hold their shape when you take the whisk out. so basically, try tipping the bowl over and the meringue should't move. Make sure you dont over whisk it though, as soon as you reach the desired stiffness, stop! :)
    31st Dec, 2013
    Have made many variations of lemon meringue pie but this is the best to date. Good ratio of crust/filling/topping. Used ordinary unsweetened shortcrust pastry as I felt there was enough sugar in the filling. Had no oranges so used equivalent amount of breakfast orange juice (not from concentrate).
    25th Jan, 2015
    Amazing! Be careful with the lemon zest tho.
    24th Aug, 2014
    I use either/or. Doesnt make a difference frankly...
    2nd Jan, 2014
    its golden caster sugar, I buy it in morrisons or Tesco
    12th Dec, 2013
    This desert is my favourite and this receipe is the best I've ever tasted. Many of my friends have also agreed it's the best LMP they've ever tasted. The tangy lemon is really complemented by the firm sweet meringue. Yummy!
    26th Oct, 2013
    Gorgeous! Lovely short pastry, tangy filling and pillows of fluffy meringue- I've never tasted better!
    21st Sep, 2013
    Amazing! Never made a lemon meringue pie before and this was a fantastic hit. Used 3 lemons and the yield of juice was about 100ml. Reduced the volume of orange juice to approx 150ml and the lemon curd set perfectly. I'm sure I will be making this again soon.
    10th Sep, 2013
    This was delicious, though between the two of us we couldn't eat it all in a day! That didn't matter though, as the filling was too runny at first (it didn't reduce far enough to be solid until it had been in the fridge for 24 hours or so) so it was even better the next day. Next time I'll reduce the amount of liquid in the filling, and perhaps also the amount of sugar in the meringue as it was MUCH too sweet for my taste. My sweet-toothed boyfriend loved it though, so I may have a fight on my hands :)
    29th Aug, 2013
    Amazing! I made this yesterday and was told that it was better than what my Nan used to make! She was an amazing cook so that's saying something! You think it's going to be sweet and sickly, but it's so light it melts in your mouth! Definitely one to make when you have guests for dinner. Great recipe!


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