Ultimate lemon meringue pie

Ultimate lemon meringue pie

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(189 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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    8th Aug, 2013
    My husband declared this the BEST EVER lemon meringue pie! (even better than his mum's!) Thank you for a great recipe - it was eaten by 4 people in under 24 hours!!!
    6th Aug, 2013
    I have tried several lemon meringue pie recipes but this is the best of all. Really yummy and easy to make.
    frospi01's picture
    4th Aug, 2013
    Made this recipe this weekend. Doubled it to make 4 smaller pies. Served to 3-4 different groups of people and the feedback was amazing. No developmental points at all!!! Yummy!!! Lou.
    30th Jun, 2013
    This is an all-time FAVORITE! Everything is just right and perfect! I've already done it for many occasions and there are no leftovers after it. I also agree that it took the filling more time to thicken, but I quickly forgot about that the moment the aroma spread around the house. Superb recipe!
    30th Jun, 2013
    Splendid result. First time making a pie ever.
    10th Jun, 2013
    I made this for a dinner party and it went down a storm. The orange is just the right amount to reduce the tartness of the lemon, but not too much. I shall definitely be making this again very soon.
    10th Jun, 2013
    Fantastic result! This was the second time I've ever made a lemon meringue pie and it was a brilliant success!! I agree with the reviewer who advised that the filling took about 6-7 minutes to thicken, so be prepared to be patient. I'm usually nervous when I make something that needs to thicken and often add too much cornflower or arrowroot, but this recipe is perfect. I used arrowroot rather than cornstarch as that's what I had to hand, adjusting arrowroot to 2.5 tsp to 1 Tbsp of cornflower. Thank you BBC Good Food for testing and proving such a great recipe!
    6th Jun, 2013
    Delicious! The lemon gave a strong flavour that really added to the overall taste of the pie. Will definitely be trying this again.
    8th May, 2013
    This is a brilliant recipe which I've made several times now. My husband says its the best he's ever tasted. I only use 150g of sugar in the meringue and Splenda in the filling.
    16th Apr, 2013
    My first time making a LMP and it was scoffed in one sitting by four of us. Easy recipe to follow and make while cooking Sunday Roast dinner and tastes devine!


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