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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    bantoniadis
    13th Oct, 2012
    5.05
    First ever time I've commented any recipe...fantastic
    hawkgrrrl
    12th Oct, 2012
    5.05
    Fabulous recipe, it works extremely well. I had never made lemon meringue pie and decided to try this recipe two days ago for a friend at work who doesn't like sponge. First of all I need to say that this recipe is very easy and just takes a bit of time. The finished result was stunning and I couldn't get over how well it turned out. I thought it would not travel well either and be a pool of soup byt he time I got it to work but it travelled well (I take public transport) and held the set perfectly. My friends at work were blown away by the way it looked and then by the flavour. I have been offered money to produce one for christmas!!! I'm definitely not a great or very experienced baker so I would highly recommend this recipe. Try it!!
    ricardo74
    19th Sep, 2012
    Can you Freeze or chill the lemon meringue pie a day before using?
    mcconta
    16th Sep, 2012
    5.05
    So easy my 9yr old made it almost by himself and tasted fantastic!
    philliewillie
    14th Sep, 2012
    5.05
    Made this yesterday for a friends informal get together, needless to say the pie was cleared in 5 minutes. best one ive made ever! Thank you :)
    nyancancook
    5th Sep, 2012
    Flavours were perfect...spent HOURS (albeit sporadic stints in the kitchen), and after letting it sit for a few hours, confirmed the filling was thick enough to be confident it would set given pastry cracked near edges, so I figured having doubled the filling to fill the pan, it would be thick enough not to leak...THEN....following the last instruction perfectly, assuming I had to leave the pie in the tin for half an hour like with a pavlova, to prevent cracking...merely started trying to take it from the pan after 1/2 hour, and....PLOP! The filling came slopping out the gap : (. Recipe didn't specify to TAKE THE PIE OUT after cooking, then let it cool for at least 1 hour (winter weather....summer much longer I guess)...next time will increase pastry by 50%...yummy flavours though : )
    chataboutcakes
    5th Sep, 2012
    I make this pie in an 11inch fluted dish as I like my pastry (1 quantity) quite thin and crisp, I also make double the filling (and Meringue) omitting one batch of water (for the double Quantitiy) as the filling does not thicken without doing this!! Also the extra 1 Whole Egg, I only add the yolk and the White goes with the others for the Meringue. This is just the right quantity for the size of dish.
    coope83
    30th Aug, 2012
    5.05
    Was nervous about making my first LMP! But loved following this recipe and loved eating it even more -yummy! :-)
    johninthemiddle
    30th Aug, 2012
    5.05
    I made this as a treat for the weekend and everbody thought it was great!! I will definitely be making this again. The only thing I found was it needed a little longer in oven at the end to make the meringue topping as crispy as I liked...
    johninthemiddle
    30th Aug, 2012
    5.05
    I made this as a treat for the weekend and everbody thought it was great!! I will definitely be making this again. The only thing I found was it needed a little longer in oven at the end to make the meringue topping as crispy as I liked...

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