Delia Smith Lemon Meringue Pie Recipe

This Delia Smith lemon meringue pie is made with traditional shortcrust pastry, a sharp lemon cornflour filling, and golden meringue. The filling sets glossy and firm under a crisp, marshmallowy topping. Ready in under 2 hours, serving 6.

I make this for Sunday lunch whenever we have guests round, using a Silverwood loose-bottomed pie tin that has lasted years. The sweet-sour balance after a big roast dinner is hard to beat.

Lemon Meringue Pie Ingredients

• The Pastry:
  • 110g plain flour
  • Pinch of salt
  • 25g butter, softened
  • 25g pure lard, softened
  • A few drops of cold water
• The Lemon Filling:
  • 3 level tablespoons cornflour
  • 50g golden caster sugar
  • 3 large egg yolks
  • Zest and juice of 2 large lemons
  • 40g butter
  • 275ml cold water
• The Meringue Topping:
  • 3 large egg whites
  • 175g golden caster sugar

What You’ll Need to Make This Pie

A loose-bottomed metal pie tin is the single most important piece of kit here. Silverwood make a classic anodised aluminium tin with sloping sides that conducts heat evenly for a crisp base. An 18cm tin with a removable bottom lets you unmould the pie cleanly.

For the meringue, a Breville or similar electric hand mixer saves your arm and gets stiffer peaks than whisking by hand. A Microplane zester is worth owning if you bake with citrus regularly, as it pulls fine zest without any bitter pith.

How to Make Lemon Meringue Pie

1. Make the pastry: Sieve the flour and salt into a bowl and rub in the butter and lard until the mixture looks like fine breadcrumbs. Sprinkle in enough cold water to bring it together into a smooth dough. Wrap and chill for 30 minutes.
2. Blind bake the case: Preheat the oven to 190°C (170°C Fan / Gas Mark 5) and roll out the pastry to line a sloping-sided 18cm pie tin. Prick the base, line with foil and baking beans, then bake for 20 to 25 minutes until cooked through. Lower the oven to 150°C (130°C Fan / Gas Mark 2).
3. Start the filling: In a bowl, mix the cornflour and sugar to a smooth paste with a little of the cold water. Put the rest of the water and the lemon zest in a saucepan and bring to the boil. Pour the boiling liquid onto the cornflour paste, stirring the whole time, then return to the pan.
4. Thicken the filling: Simmer for about 1 minute, stirring, until thick and glossy. Take the pan off the heat and beat in the egg yolks, then the lemon juice and butter. Pour into the baked pastry case while still hot.
5. Make the meringue: In a clean, grease-free bowl, whisk the egg whites with an electric hand mixer until stiff peaks form. Whisk in the golden caster sugar a quarter at a time until the meringue is thick, glossy, and holds its shape.
6. Top the pie: Spoon the meringue over the hot lemon filling. Spread it right to the pastry rim, sealing it completely with no gaps. Swirl the top for texture.
7. Bake the meringue: Bake at the lower temperature for 45 minutes. The meringue should be pale golden, crisp on the outside, and marshmallowy within.
8. Cool completely: Let the pie cool fully before slicing. This allows the filling to set firm enough for clean wedges.

What Are the Best Tips for Lemon Meringue Pie?

• Hot filling is essential: Always spread the meringue while the lemon filling is still hot. The steam cooks the underside of the meringue and stops that watery layer forming between the two.
• Seal to the pastry rim: Push the meringue right to the pastry edge all the way round. Any gap will cause the meringue to shrink inwards as it cools, leaving filling exposed.
• Use large eggs: Egg size matters here. Small eggs produce less filling volume and a weaker meringue. Delia specifies large for a reason.
• Fine zest only: Use a Microplane or fine grater for the lemon zest. You want the oils and flavour, not long strips of peel in your smooth filling.
• Get the pastry right: If you are new to Delia Smith’s shortcrust pastry, the key is cold hands, light rubbing, and not overworking the dough.

What Should You Serve Alongside?

This pie is a standalone pudding that needs no heavy sides. A cup of tea or black coffee works well to balance the sweetness of the meringue. For a summer twist, scatter a few fresh raspberries or a sprig of mint on the plate.

If you want a pouring cream on the side, single cream is the traditional British choice. It softens the pastry slightly and rounds out the sharp lemon filling. If you enjoy lemon desserts, Delia Smith’s lemon curd is brilliant on scones or toast the next day.

How Should You Store Any Leftovers?

Lemon meringue pie is best eaten the day it is made. The meringue stays crispest at room temperature for a few hours after baking.

If you must keep it, cover loosely and refrigerate for up to 2 days. The meringue will start to weep after day one, so it will not look as sharp.

Do not freeze this pie. The meringue turns chewy and the cornflour filling breaks down into a watery mess when thawed.

What Can Go Wrong With Lemon Meringue Pie?

• Weeping meringue: That watery layer between the filling and meringue happens when the meringue goes onto cold filling. Always top the pie while the filling is still hot, and seal to the edges.
• Soggy bottom: The pastry must be fully blind baked before the filling goes in. If the base is still pale and soft, give it another 5 minutes. Pricking the base and using baking beans prevents puffing.
• Filling too thin: The cornflour mixture must simmer for a full minute and turn thick before you take it off the heat. If you add the lemon juice too early, the acid breaks down the cornflour’s thickening power.
• Meringue beading: Small droplets on the surface mean the oven was too hot. Bake at 150°C (130°C Fan / Gas Mark 2), not higher. The low heat dries the meringue gently.

Nutrition Facts

• Calories: 380 kcal (estimated)
• Fat: 15g
• Carbohydrates: 55g
• Protein: 6g
• Dietary Fibre: 1g

Nutrition is estimated per slice (serves 6).

Frequently Asked Questions

Can I make lemon meringue pie the day before? You can blind bake the pastry case a day ahead, but the filled pie is best assembled and served the same day. The meringue softens overnight, even in the fridge.

Why did my meringue collapse? Any trace of egg yolk or grease in the bowl stops the whites reaching full volume. Use a spotlessly clean bowl, separate the eggs carefully, and avoid opening the oven door too early.

Can I use bottled lemon juice instead of fresh? Fresh is always better here because the zest carries most of the lemon flavour. Bottled juice lacks the oils from the zest and often tastes flat in a filling this simple.

How does Delia Smith’s lemon meringue pie compare to Mary Berry’s? Delia uses a traditional lard and butter shortcrust with a cornflour filling, giving a sharper, firmer set. Mary Berry’s version uses a richer all-butter pastry and a slightly sweeter filling.

Can I use limes instead of lemons? Swap the 2 lemons for the juice and zest of 3 limes, keeping the method identical. If you enjoy citrus pies, try Delia Smith’s key lime pie as well.

You May Also Like:

• Delia Smith Pavlova Recipe
• Delia Smith Lemon and Blueberry Cake Recipe
• Delia Smith Apple Pie Recipe