Ultimate lemon meringue pie on a cake stand

Ultimate lemon meringue pie

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(287 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 a dairy product made from separating whole milk or cream into fat and…

    • 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…

    • 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 a dairy product made from separating whole milk or cream into fat and…

    • 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 175g plain flour, 100g cold butter, cut into small pieces, 1 tbsp icing sugar, 1 egg yolk (save the white for the meringue) and 1 tbsp cold water into a food processor.

    2. Using the pulse button so the mix is not overworked, process until the mix starts to bind.

    3. 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.

    4. 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).

    5. 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.

    6. Set aside. Can be done a day ahead if you want to get ahead. Lower the oven to 180C/fan 160C/gas 4.

    7. While the pastry bakes, prepare the filling: mix 2 level tbsp cornflour, 100g golden caster sugar and finely grated zest of 2 large lemons in a medium saucepan. Strain and stir in 125ml lemon juice gradually.

    8. Make the juice of 1 small orange up to 200ml with water and strain into the pan. Cook over a medium heat, stirring constantly, until thickened and smooth. 

    9. Once the mixture bubbles, remove from the heat and beat in 85g butter until melted. Beat 3 egg yolks (save white for meringue) and 1 whole egg together, stir into the pan and return to a medium heat.

    10. 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. 

    11. Put 4 egg whites in a large bowl. Whisk to soft peaks, then add 100g of the golden caster sugar a spoonful at a time, whisking between each addition without overbeating.

    12. Whisk in 2 level tsp cornflour, then add the remaining 100g of the golden caster sugar as before until smooth and thick. 

    13. 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).

    14. 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.

    15. 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

    Sign in or create your My Good Food account to join the discussion.
    28th Jan, 2020
    Best pastry ever. The lemon is quite sweet, I tried re-making it with less sugar and my husband seemed to prefer it. That said, it was a pretty damned impressive dessert! Looked and tasted amazing. That pastry!! The second time I made this I was really tempted to eat the pastry before I could even make the filling, so good.
    Gemma Vaughan-Jones's picture
    Gemma Vaughan-Jones
    19th Jan, 2020
    This is a fantastic lemon meringue recipe - I often use the Jamie Oliver sweet shortcrust pastry with it. https://www.jamieoliver.com/recipes/eggs-recipes/old-fashioned-sweet-shortcrust-pastry/
    1st Sep, 2019
    This is my favourite lemon meringue pie recipe. While our lemon bushes are fruiting (we live near Auckland New Zealand where it's warm enough to grow citrus), I make one each weekend. I do reduce the sugar in the filling by half to get a really teagy lemon flavour.
    18th Jul, 2019
    Can this be frozen ?
    Marc Pullen's picture
    Marc Pullen
    5th Jul, 2019
    Works fantastic everytime - I've even switched out the lemons and made a lime one - it is the simplest recipe and not difficult to make - anyone who thinks this is difficult probably could not boil and egg it's that easy - delicious everytime
    Fergal Cotter's picture
    Fergal Cotter
    20th Apr, 2019
    Wouldn't class this as an"easy" recipe.
    J54321's picture
    9th Mar, 2019
    Nicest dessert I’ve ever made. I actually forgot the egg yolk in the pastry but it turned out great. I think my tin was slightly too big cause the pastry I think could have been a little thicker but wow I will be making again.
    28th Feb, 2019
    This pie is a faff to make but it is by far the best pudding ever! So worth the effort. I've made it quite a lot of times and it's never failed. So yummy and everyone loves it.
    24th Feb, 2019
    It took me a while and I made a mess. I added a bit of vanilla essence to my meringue, simply because I always do. I added an extra teaspoon of conrnflour to the lemon mixture, to thicken it just a bit more. My tin was slightly to big so the pastry a bit thin, (but delicious). It turned out really well. I took it to a dinner party and everyone loved it, and there wasn’t a crumb left!
    Clare Horwood's picture
    Clare Horwood
    27th Oct, 2018
    I’ve never made a lemon meringue or pastry before and I had no problems what so ever with this recipe. Not sure what all the problems are for everyone else, but didn’t take long at all and I mixed by hand. My kids made the filling, again no problems. This is a great recipe. Thanks


    goodfoodteam's picture
    2nd Mar, 2015
    Hi cheflulu, thanks for getting in touch. We haven't tested this recipe using ready made pastry so cannot guarantee perfect results but would suggest you use a 320g pack of ready rolled shortcrust pastry. Let us know how you get on.
    30th Aug, 2013
    Hi, it says you can pre-bake the pastry base, just wondering how to store it until you are going to use it? I'm doing the base today and the rest tomorrow, so need to store it overnight. Thanks.
    Marc Pullen's picture
    Marc Pullen
    5th Jul, 2019
    I would make the base but not bake it - bake it at the same time you are making your filling - that way you can store the uncooked case in the fridge overnight, otherwise it's cling film and leave it on the side at room temperature


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