Delia Smith Lemon Meringue Pie Recipe

This classic Lemon Meringue Pie is a Sunday lunch favorite as well as being visually spectacular! Thickening the lemon filling with cornflour makes the custard go glossy and sharp, which along with the crisp, marshmallowy meringue adds a perfect sweet-sour balance to this pie that is so refreshing after a roast dinner.

Delia Smith Lemon Meringue Pie Recipe Ingredients

• The Pastry Base:
  • 175g (6 oz) plain flour
  • 75g (3 oz) butter (or lard/butter mix), chilled and cubed
  • 25g (1 oz) icing sugar (optional, for sweet pastry)
  • 1 egg yolk + cold water to mix
• The Lemon Filling:
  • 50g (2 oz) cornflour
  • 275ml (1/2 pint) cold water
  • 2 large lemons (juice and grated zest)
  • 50g (2 oz) caster sugar
  • 3 egg yolks
• The Meringue Topping:
  • 3 large egg whites
  • 175g (6 oz) caster sugar

How To Make Delia Smith Lemon Meringue Pie Recipe

1. Make the pastry: Sift flour and icing sugar into a bowl. Rub in the butter until it resembles breadcrumbs. Add the egg yolk and enough cold water to bind into a dough. Chill for 20 minutes.
2. Blind bake: Preheat oven to 190°C (170°C fan/375°F/Gas 5). Roll out pastry and line a 20cm (8 inch) fluted pie dish. Prick the base. Line with foil and beans. Bake for 15 minutes. Remove beans/foil and bake 5 minutes more to crisp. Lower oven temp to 150°C (140°C fan/300°F/Gas 2).
3. Start the filling: In a bowl, mix the cornflour with a little of the cold water to make a smooth paste. Place the rest of the water, lemon zest, and sugar in a saucepan. Bring to the boil. Pour the boiling liquid onto the cornflour paste, stirring constantly. Return to the pan.
4. Thicken: Simmer the mixture for 1 minute until thick and glossy. Remove from heat. Whisk in the lemon juice and the 3 egg yolks immediately. (The heat of the sauce cooks the yolks). Pour into the baked pastry case.
5. Make the meringue: In a clean, grease-free bowl, whisk the egg whites until stiff peaks form. Whisk in the caster sugar, a teaspoon at a time, until the meringue is thick, glossy, and stands up in peaks.
6. Top the pie: Spoon the meringue over the hot lemon filling. Crucial: Spread it right to the edges, sealing it against the pastry rim to prevent shrinking. Swirl the top.
7. Bake: Bake in the oven (at the lower temp) for 45 minutes until the meringue is crisp on the outside and pale golden.
8. Cool: Allow the pie to cool completely before serving to let the filling set.

Recipe Tips!

• Cornflour Paste: Always mix cornflour with cold water first. If you add it directly to hot water, it will form indestructible rubbery lumps instantly.
• Hot Filling: Spread the meringue while the lemon filling is still hot! This cooks the underside of the meringue slightly, preventing “weeping” (that watery layer that sometimes forms between the yellow and white layers).
• Seal the Edges: When spreading the meringue, anchor it to the pastry crust all the way around. If you leave a gap, the meringue will shrink inwards as it cools, leaving a yellow ring exposed.
• Zest Power: Use a fine grater for the zest. You want the essential oils and flavor, but not long stringy bits of peel in your smooth custard.

What To Serve With Delia Smith Lemon Meringue Pie Recipe?

This Delia Smith Lemon Meringue Pie Recipe is a standalone superstar that needs no heavy sides! A simple cup of Black Coffee or tea helps balance the intense sweetness of the meringue. For a summer twist, garnish the plate with a few fresh Raspberries or Mint Leaves! If you have a real sweet tooth, a tiny drizzle of pouring cream is the traditional British way to soften the pastry.

How To Store Delia Smith Lemon Meringue Pie Recipe

• Refrigerate: Store the pie loosely covered in the fridge for up to 2 days. The meringue will start to “weep” (release sugar syrup) after day one, so it is best eaten fresh.
• Room Temp: It can sit out in a cool kitchen for the day it is baked, which keeps the meringue crisper than the fridge does.
• Freeze: Do not freeze! Meringue becomes chewy and sticky, and the cornflour filling breaks down into a watery mess upon thawing.

Delia Smith Lemon Meringue Pie Recipe Nutrition Facts

• Calories: 380 kcal
• Fat: 15g
• Carbohydrates: 55g
• Protein: 6g

Nutrition information is estimated per slice (serves 6).

FAQs

Try More Recipes:

• Delia Smith Fish Pie with Egg Recipe
• Delia Smith Chicken Tray Bake Recipe
• Delia Smith Chicken Tagine Recipe