Delia Smith Lemon Meringue Pie Recipe

This Delia Smith Lemon Meringue Pie Recipe is a zesty and billowy recipe, which features fresh lemon juice and golden caster sugar. It’s a classic British dessert, ready in about 2 hours.

Delia Smith Lemon Meringue Pie Recipe Ingredients

For the Pastry

• 4 oz (110 g) plain flour, plus a little extra for rolling out
• A pinch of salt
• 1 oz (25 g) softened butter, cut into smallish lumps
• 1 oz (25 g) softened pure lard, cut into smallish lumps
• 1 tablespoon water (plus a few drops more if needed)

For the Lemon Filling

• Grated zest and juice of 2 large lemons
• 3 level tablespoons cornflour
• 2 oz (50 g) golden caster sugar
• 3 large egg yolks
• 1½ oz (40 g) butter
• 10 fl oz (275 ml) cold water

For the Meringue

• 3 large egg whites
• 6 oz (175 g) golden caster sugar

How To Make Delia Smith Lemon Meringue Pie Recipe

1. Make the pastry: Sift the flour and salt into a large bowl, holding the sieve high to aerate the flour. Add the butter and lard. Using your fingertips, lightly rub the fats into the flour (lifting the mixture high again) until it looks like crumbs. Sprinkle in 1 tablespoon of cold water. Mix with a knife, then finish with your hands to form a smooth dough that leaves the bowl clean. Wrap in plastic and chill in the fridge for 30 minutes.
2. Blind bake the case: Preheat the oven to gas mark 5, 375°F (190°C). Roll out the pastry on a lightly floured surface to a circle about 1cm larger than your tin. Cut a 1cm strip from the edge, dampen the rim of the tin, and fix the strip around it. Dampen the strip, then line the tin with the pastry circle. Prick the base all over with a fork. Bake on a high shelf for 20-25 minutes until cooked through.
3. Lower the heat: Remove the pastry case from the oven and immediately lower the heat to gas mark 2, 300°F (150°C).
4. Prepare the filling: Measure 10 fl oz cold water. Mix the cornflour and sugar in a bowl with enough of the water to make a smooth paste. Pour the rest of the water and lemon zest into a saucepan and bring to a boil. Pour the boiling water over the cornflour paste, whisking constantly. Return the mixture to the pan, bring back to a boil, and simmer gently for 1 minute while stirring.
5. Enrich the custard: Remove the pan from the heat. Beat in the egg yolks, lemon juice, and butter until smooth. Pour the hot lemon mixture into the baked pastry shell and spread evenly.
6. Whip the meringue: In a meticulously clean, grease-free bowl, whisk the egg whites until they form stiff peaks. Beat in the sugar a quarter at a time until thick and glossy.
7. Top and seal: Spoon the meringue over the hot lemon filling. Use a palette knife to spread it to the very edge of the pastry rim, ensuring it seals the filling in completely. Swirl the top for decoration.
8. Bake: Bake on the center shelf for 45 minutes. The meringue should be pale beige and crisp on the outside but soft within.

Recipe Tips

• Why Lard?: Using a mix of butter and pure lard gives the shortcrust pastry a superior flakiness and crisp texture that butter alone cannot achieve.
• Sealing the Meringue: The most crucial step is spreading the meringue to touch the pastry rim. If there is a gap, the filling will bubble up, and the meringue may shrink or “weep” during baking.
• Hot Filling: Put the meringue onto the lemon filling while it is still hot. This starts cooking the base of the meringue immediately and helps prevent the two layers from separating later.
• Airing the Flour: Lifting the sieve and the flour mixture high during the rubbing-in stage incorporates air, keeping the pastry light and short.
• Clean Bowl: Even a speck of yolk or grease will stop egg whites from whipping. Wipe your bowl with a little lemon juice or vinegar before starting the meringue.

What To Serve With Delia Smith Lemon Meringue Pie Recipe

While rich on its own, a simple creamy element balances the tartness.

• Chilled pouring double cream (as recommended by Delia)
• A dollop of crème fraîche
• Fresh raspberries or strawberries
• A cup of black tea

How To Store Delia Smith Lemon Meringue Pie Recipe

• Room Temperature: If serving the same day, keep it in a cool, draft-free place.
• Refrigerate: Leftovers should be stored in the fridge due to the egg content. However, the meringue will lose its crispness and may start to “weep” (release sugar syrup) after a day. It is best eaten fresh.
• Freeze: It is not recommended to freeze lemon meringue pie, as the meringue texture becomes rubbery and the filling can become watery upon thawing.

Delia Smith Lemon Meringue Pie Recipe Nutrition Facts

• Calories: 380
• Total Fat: 16g
• Saturated Fat: 8g
• Cholesterol: 110mg
• Sodium: 120mg
• Total Carbohydrates: 55g
• Dietary Fiber: 1g
• Sugar: 40g
• Protein: 5g

Nutrition information is estimated per slice (based on 6 slices).

FAQs

Try More Recipes:

• Delia Smith Lemon Drizzle Cake Recipe
• Delia Smith​ Whole Poached Salmon Recipe
• Delia Smith Dundee Cake Recipe​