Delia Smith’s Lemon Meringue Pie is a classic dessert that balances the zesty tang of lemon filling with the sweetness of a light, fluffy meringue. With a crisp pastry base, a smooth lemon curd, and a golden meringue topping, this pie is perfect for special occasions or simply when you’re craving something indulgent and refreshing.
What is Delia Smith’s Lemon Meringue Pie?
Delia Smith’s Lemon Meringue Pie is a delightful combination of sweet and tart flavors. The pie consists of a shortcrust pastry base, filled with a tangy, homemade lemon curd, and topped with a billowy meringue. The meringue is baked until golden and slightly crisp, giving way to a soft, marshmallow-like interior that complements the citrusy lemon filling perfectly. It’s a timeless dessert that’s as visually impressive as it is delicious.
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Why You Should Try This Recipe
- Classic dessert: A timeless recipe that’s perfect for impressing guests.
- Balance of flavors: The tart lemon curd pairs beautifully with the sweet meringue.
- Homemade pastry: A crisp shortcrust base adds texture and richness.
- Visually stunning: The golden meringue creates a show-stopping look.
- Perfect for all occasions: Whether it’s for a dinner party or a family treat, this pie is always a hit.
Ingredients Needed to Make Delia Smith Lemon Meringue Pie
For the Pastry:
- Plain flour: 175g
- Butter: 75g, chilled and cubed
- Icing sugar: 1 tablespoon
- Egg yolk: 1
- Cold water: 1-2 tablespoons
For the Lemon Filling:
- Cornflour: 25g
- Caster sugar: 200g
- Lemons: 2 large, zest and juice
- Egg yolks: 3
- Butter: 40g
- Water: 300ml
For the Meringue:
- Egg whites: 3 large
- Caster sugar: 175g
Instructions to Make Delia Smith Lemon Meringue Pie
Step 1: Make the Pastry Base
- Prepare the pastry: In a mixing bowl, combine the flour and icing sugar. Rub in the chilled butter using your fingertips until the mixture resembles fine breadcrumbs. Stir in the egg yolk and cold water, a little at a time, until the dough comes together.
- Roll out the dough: Turn the dough onto a floured surface and roll it out to fit your pie dish. Carefully line the dish with the pastry, trimming the edges.
- Chill and bake: Preheat the oven to 190°C (375°F). Chill the pastry in the fridge for 20 minutes, then prick the base with a fork. Line the pastry with baking paper and fill with baking beans or rice. Blind bake for 15 minutes, then remove the paper and beans and bake for another 5 minutes until the base is golden. Set aside to cool.
Step 2: Prepare the Lemon Filling
- Mix the cornflour: In a small bowl, blend the cornflour with a little water to make a smooth paste.
- Make the lemon curd: In a saucepan, heat 300ml of water with the lemon zest and juice. Stir in the sugar and bring to a boil. Once boiling, add the cornflour paste and whisk continuously until thickened.
- Add the egg yolks and butter: Remove the pan from the heat. Stir in the egg yolks and butter until smooth and glossy. Pour the lemon filling into the pre-baked pastry case and spread evenly.
Step 3: Make the Meringue
- Beat the egg whites: In a clean bowl, whisk the egg whites until soft peaks form. Gradually add the caster sugar, a tablespoon at a time, while whisking continuously until the meringue is thick and glossy.
- Top the pie: Spoon the meringue onto the lemon filling, spreading it to the edges of the pie. Use the back of a spoon to create swirls or peaks for a decorative finish.
Step 4: Bake the Pie
- Bake to perfection: Lower the oven temperature to 150°C (300°F) and bake the pie for 20-25 minutes, or until the meringue is golden and crisp on the outside.
- Cool before serving: Allow the pie to cool slightly before slicing. Serve warm or at room temperature.
What Goes Well With Delia Smith Lemon Meringue Pie?
- Whipped cream: Adds a light, airy contrast to the pie’s tangy lemon filling.
- Fresh berries: A side of raspberries or strawberries enhances the citrus flavor.
- Vanilla ice cream: A cool scoop of ice cream provides a creamy balance.
- Mint tea: A refreshing mint tea pairs wonderfully with the zesty flavors.
- Berry coulis: Drizzle a simple berry sauce over the pie for extra sweetness.
Expert Tips for Making the Best Lemon Meringue Pie
- Ensure stiff peaks: Whisk the egg whites until they form stiff peaks before adding the sugar to ensure the meringue holds its shape.
- Avoid over-baking the meringue: Keep an eye on the meringue as it bakes. It should be golden on the outside but still soft and marshmallow-like inside.
- Chill the pastry dough: Chilling the dough before baking helps it hold its shape and prevents shrinkage.
- Serve the pie on the same day: Lemon Meringue Pie is best enjoyed fresh, as the meringue can soften if left overnight.
Easy Variations of Delia Smith Lemon Meringue Pie
- Add lime or orange: For a twist, replace some of the lemon juice with lime or orange for a citrus blend.
- Use a biscuit base: Swap the shortcrust pastry for a crushed biscuit base for a quicker, no-roll option.
- Vegan version: Use aquafaba (chickpea water) for the meringue and a vegan butter substitute for the lemon filling to create a plant-based version.
- Gluten-free option: Use gluten-free flour for the pastry, or opt for a gluten-free biscuit base.
Best Practices to Store Delia Smith Lemon Meringue Pie
- Refrigeration: Store leftover pie in the fridge, loosely covered, for up to 2 days. The meringue may soften slightly, but the pie will still be delicious.
- Avoid freezing: Lemon Meringue Pie does not freeze well, as the meringue can become rubbery when thawed.
Best Practices to Reheat Delia Smith Lemon Meringue Pie
- Reheat in the oven: Warm slices of pie in a 150°C (300°F) oven for 5-10 minutes, until heated through. Avoid reheating in the microwave, as it can cause the meringue to collapse.
How Can I Make Lemon Meringue Pie Healthier?
- Reduce sugar: Cut back on the sugar in both the filling and meringue to lighten up the pie.
- Use whole-wheat pastry: For a healthier base, use whole-wheat flour in the pastry or opt for a nut-based crust.
- Try a dairy-free filling: Use a dairy-free butter substitute in the lemon filling for a lighter option.
Nutrition Value (per serving):
- Calories: 350 kcal
- Carbohydrates: 55g
- Protein: 5g
- Fat: 12g
- Fiber: 1g
FAQs
Why does my meringue weep on Lemon Meringue Pie?
Meringue can “weep” or release liquid if the sugar isn’t fully dissolved during whisking. To avoid this, make sure you add the sugar slowly to the egg whites and whisk until the mixture is glossy and all the sugar granules have dissolved.
Can I make Lemon Meringue Pie ahead of time?
Lemon Meringue Pie is best eaten the same day it’s made, but you can prepare the pastry and lemon filling a day ahead. Store the filling and pastry separately, then add the meringue and bake just before serving for the freshest results.
How do I stop the meringue from shrinking on Lemon Meringue Pie?
To prevent the meringue from shrinking, spread the meringue all the way to the edges of the pie, sealing it against the crust. This prevents the meringue from pulling away from the edges as it bakes.
Can I use store-bought pastry for Lemon Meringue Pie?
Yes, you can use store-bought shortcrust pastry if you’re short on time. It’s a great shortcut that will still result in a delicious pie with less effort.
Final Words
Delia Smith’s Lemon Meringue Pie is the perfect dessert for those who love the refreshing taste of citrus combined with a sweet, airy meringue.
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Delia Smith Lemon Meringue Pie
- Prep Time: 30
- Cook Time: 45
- Total Time: 1 hour 15 minutes
- Yield: 6
- Category: Side Dish
- Method: Baking
- Cuisine: British
Description
Delia Smith’s Lemon Meringue Pie is a delightful combination of sweet and tart flavors. The pie consists of a shortcrust pastry base, filled with a tangy, homemade lemon curd, and topped with a billowy meringue. The meringue is baked until golden and slightly crisp, giving way to a soft, marshmallow-like interior that complements the citrusy lemon filling perfectly. It’s a timeless dessert that’s as visually impressive as it is delicious.
Ingredients
For the Pastry:
- Plain flour: 175g
- Butter: 75g, chilled and cubed
- Icing sugar: 1 tablespoon
- Egg yolk: 1
- Cold water: 1-2 tablespoons
For the Lemon Filling:
- Cornflour: 25g
- Caster sugar: 200g
- Lemons: 2 large, zest and juice
- Egg yolks: 3
- Butter: 40g
- Water: 300ml
For the Meringue:
- Egg whites: 3 large
- Caster sugar: 175g
Instructions
Step 1: Make the Pastry Base
- Prepare the pastry: In a mixing bowl, combine the flour and icing sugar. Rub in the chilled butter using your fingertips until the mixture resembles fine breadcrumbs. Stir in the egg yolk and cold water, a little at a time, until the dough comes together.
- Roll out the dough: Turn the dough onto a floured surface and roll it out to fit your pie dish. Carefully line the dish with the pastry, trimming the edges.
- Chill and bake: Preheat the oven to 190°C (375°F). Chill the pastry in the fridge for 20 minutes, then prick the base with a fork. Line the pastry with baking paper and fill with baking beans or rice. Blind bake for 15 minutes, then remove the paper and beans and bake for another 5 minutes until the base is golden. Set aside to cool.
Step 2: Prepare the Lemon Filling
- Mix the cornflour: In a small bowl, blend the cornflour with a little water to make a smooth paste.
- Make the lemon curd: In a saucepan, heat 300ml of water with the lemon zest and juice. Stir in the sugar and bring to a boil. Once boiling, add the cornflour paste and whisk continuously until thickened.
- Add the egg yolks and butter: Remove the pan from the heat. Stir in the egg yolks and butter until smooth and glossy. Pour the lemon filling into the pre-baked pastry case and spread evenly.
Step 3: Make the Meringue
- Beat the egg whites: In a clean bowl, whisk the egg whites until soft peaks form. Gradually add the caster sugar, a tablespoon at a time, while whisking continuously until the meringue is thick and glossy.
- Top the pie: Spoon the meringue onto the lemon filling, spreading it to the edges of the pie. Use the back of a spoon to create swirls or peaks for a decorative finish.
Step 4: Bake the Pie
- Bake to perfection: Lower the oven temperature to 150°C (300°F) and bake the pie for 20-25 minutes, or until the meringue is golden and crisp on the outside.
- Cool before serving: Allow the pie to cool slightly before slicing. Serve warm or at room temperature.
