Delia Smith Lemon Meringue Pie

Delia Smith’s Lemon Meringue Pie is made with plain flour, butter, lard, lemon zest, lemon juice, cornflour, sugar, egg yolks, and egg whites. This delicious Lemon Meringue Pie recipe creates a delightful dessert that takes about 2 hours and 15 minutes to prepare and can serve up to 8 people.

Delia Smith Lemon Meringue Pie Ingredients

For the pastry:

• 4 oz (110 g) plain flour (all-purpose flour), plus extra for rolling out
• A pinch of salt
• 1 oz (25 g) softened butter, cut into small lumps
• 1 oz (25 g) softened pure lard, cut into small lumps

For the filling:

• Grated zest and juice of 2 large lemons
• 3 tablespoons cornflour (cornstarch)
• 2 oz (50 g) golden caster sugar (golden granulated sugar)
• 3 large egg yolks
• 1½ oz (40 g) butter

For the meringue:

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

How To Make Delia Smith Lemon Meringue Pie

1. Make the pastry: Sift flour and salt into a bowl. Rub in the butter and lard until crumbly. Add 1 tablespoon of water and mix with a knife, then knead until smooth. Chill the dough in a plastic bag for 30 minutes.
2. Prepare the pastry case: Roll out the pastry to a circle about ½ inch (1 cm) larger than the tin. Place a strip of pastry around the tin’s edge, dampen it, and line it with the pastry circle. Prick the base with a fork. Bake for 20-25 minutes at 375°F (190°C). Lower the oven temperature to 300°F (150°C).
3. Make the filling: Mix cornflour and sugar with a little cold water to make a paste. Heat the rest of the water with lemon zest until boiling, then stir into the cornflour paste. Return to heat, boil, and simmer for 1 minute, stirring constantly. Remove from heat and mix in egg yolks, lemon juice, and butter. Pour into the pastry shell.
4. Make the meringue: Whisk egg whites in a clean bowl until stiff peaks form. Gradually add the sugar, beating well. Spoon the meringue over the filling, sealing at the edges. Bake for 45 minutes at 300°F (150°C), until meringue is pale and crisp.
5. Serve: Let the pie cool for 20 minutes if serving warm. Enjoy with chilled pouring cream if you like.

Recipe Tips

• Use cold ingredients: Keep your butter and lard cold when making the pastry for a crispier crust.
• Avoid overworking the dough: Mix the pastry just enough to come together; overworking can make it tough.
• Chill the pastry: Always chill the rolled-out pastry before baking to prevent shrinking.
• Seal the meringue edges: Spread the meringue to the edges of the pastry to prevent it from shrinking away during baking.
• Cool the pie before serving: Let the pie cool for about 20 minutes if serving warm to help the filling set and avoid a runny mess.

What To Serve With Lemon Meringue Pie?

This sweet Lemon Meringue Pie pairs well with fresh berries, a dollop of whipped cream, a scoop of vanilla ice cream, or a light fruit sorbet. It can also be served alongside lemon curd, shortbread cookies, a cup of herbal tea, or a glass of sparkling water for a delicious dessert experience.

How To Store Leftovers Lemon Meringue Pie?

• Refrigerate: Let the leftover Lemon Meringue Pie cool to room temperature. Once cooled, cover it with plastic wrap or foil and store it in the fridge for up to 3 days.
• Freeze: This pie is not recommended for freezing because the meringue can become soggy and lose its texture.

Delia Smith Lemon Meringue Pie Nutrition Facts

Serving Size: 1 slice (1/8 of the pie)

• Calories: 371
• Total Fat: 18 g
• Saturated Fat: 7 g
• Cholesterol: 77 mg
• Sodium: 189 mg
• Potassium: 118 mg
• Total Carbohydrate: 51 g
• Dietary Fiber: 1 g
• Sugars: 39 g
• Protein: 4 g

Try More Delia Smith Recipes:

• British Pancakes Delia Smith
• Delia Smith Light Fruit Cake Recipe
• Delia Smith Key Lime Pie
• Delia Smith Quiche Lorraine