Ultimate lemon meringue pie

Ultimate lemon meringue pie

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


    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.

    You may also like

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    19th Jan, 2013
    Just used the recipe for the meringue, as a first timer, very easy to make and meringues were beautiful, will use time and time again
    19th Jan, 2013
    It really is the ultimate, I'll use this recipe from now on. I didn't have an orange so I used another lemon. The pastry is wonderful.
    31st Dec, 2012
    A delicious recipe! But be warned....... If your husband likes it as much as mine does you'll be making it every weekend! (Tip - I use 200ml of carton orange juice instead of squeezing one and that works fine.)
    25th Dec, 2012
    Very good result most simple recipe I've found
    20th Dec, 2012
    I've done this a few times now and everyone says it's the best lemon meringue pie they ever had. Always a favourite now. The lemon filling is absolutely gorgeous. Have not changed anything at all in the recipe.
    9th Dec, 2012
    I've made a few LMP's over the years. I learnt as a child by watching my grandmother and my mother make them. Cornflour was never included in the meringue though. My mums meringue was always peaked very high, very crispy on top and not too wet inside. Despite hours of very low, slow heat they always stayed very pale and golden on top. I've spent years trying to replicate those LMP's myself but can never quite get the right amount of height and crispiness. I don't like overly mushy meringue centres. A QUESTION PLEASE... MERINGUE with CORNFLOUR? Can someone please tell me what the reason is for using cornflour in this particular LMP recipe? Does it make the meringue rise or what exactly? Please advise. Thanks.
    8th Dec, 2012
    I have made this now more than a few times and was so good i even devoured one without guests. my guests love it everytime i make it and usually want it before the starter or main course. i like mine very tart so i tend to use more lemon rind and a wee bit more juice in the lemon curd.
    4th Dec, 2012
    Halved the ingredients & made a mini pie. Pastry came out a bit well done - assuming it got crispier a little quicker being smaller. Me & my husband enjoyed! 7/10
    15th Nov, 2012
    The BEST. First time I ever made a lemon meringue and am so impressed with the recipe and myself!
    27th Oct, 2012
    I made it today, it turned out fantastic!


    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.