Delia Smith’s Lemon Meringue Pie, crafted with a homemade crust, 5 egg yolks, water, sugar, cornstarch, salt, fresh lemon juice, zest, and butter, promises a delectable fusion of sweet and tangy. With a preparation time of 6 hours and yielding 8 servings, this recipe delivers a delightful treat for any dessert enthusiast.
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💗 Why You’ll Love This Lemon Meringue Pie Recipe:
- Perfect Balance: Enjoy the harmonious blend of tart lemon filling and fluffy meringue topping.
- Buttery Crust: Delight in the buttery, flaky goodness of the homemade pie crust.
- Authentic Flavors: Experience the true essence of homemade baking with authentic and fresh ingredients.
- Visual Appeal: The meticulous blind baking process and decorative meringue peaks make for a visually stunning dessert.
❓ What Is Delia Smith Lemon Meringue Pie Recipe?
Delia Smith’s Lemon Meringue Pie is a sweet and tangy dessert masterpiece, with a homemade crust, zesty lemon filling, and a fluffy meringue topping.
🍋 Delia Smith Lemon Meringue Pie Ingredients
Homemade Pie Crust
- 5 large egg yolks (use the whites in the meringue below)
- 1 and 1/3 cups (320ml) water
- 1 cup (200g) granulated sugar
- 1/3 cup (38g) cornstarch
- 1/4 teaspoon salt
- 1/2 cup (120ml) fresh lemon juice
- 1 Tablespoon lemon zest
- 2 Tablespoons (28g) unsalted butter, softened to room temperature
Meringue
- 5 large egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 1/2 cup (100g) granulated sugar
- 1/8 teaspoon salt
🥧 How To Make Delia Smith Lemon Meringue Pie
- Make pie dough the night before and chill it in the refrigerator for at least 2 hours before rolling out and blind baking.
- Preheat the oven to 375°F (190°C) and adjust the rack to the lowest position.
- Blind bake the pie crust in a 9-inch dish at 375°F, then crimp or flute the edges. Reduce oven temperature to 350°F (177°C).
- Whisk egg yolks. In a saucepan, mix water, sugar, cornstarch, salt, lemon juice, and zest. Cook until thickened, then temper egg yolks and combine. Add butter and spread filling into the partially baked crust.
- Beat egg whites, cream of tartar, sugar, and salt until glossy stiff peaks form. Spread meringue on top of the filling, ensuring it touches the crust edges to prevent weeping.
- Bake on the lowest oven rack at 350°F for 20-25 minutes. If meringue browns too quickly, tent with foil.
- Cool at room temperature for 1 hour, then refrigerate for 4 hours before slicing and serving.
💭 Recipe Tips:
- Chilled Dough: Refrigerate pie dough for 2 hours before blind baking.
- Preheat Oven: Set to 375°F and adjust the rack to the lowest position.
- Crimped Edges: Create visually appealing edges when blind baking.
- Meringue Peaks: Decoratively peak the meringue for an attractive finish.
🍨 What To Serve Lemon Meringue Pie?
Lemon Meringue Pie pairs perfectly with whipped cream, vanilla ice cream, fresh berries, or a hint of mint for a delightful treat.
🎚 How To Store Leftovers Lemon Meringue Pie?
- In the fridge: Store Lemon Meringue Pie in an airtight container in the refrigerator for up to 1 days.
- In the freezer: Lemon Meringue Pie can be frozen for up to 2 months with wrap it tightly in plastic wrap but it can affect the texture
🚫 Can I Heat Leftovers Lemon Meringue Pie?
It’s not recommended to heat leftover Lemon Meringue Pie as it can cause the meringue to become weepy and the crust soggy. It’s best enjoyed cold or at room temperature.
FAQ’S
What Can I Do If The Meringue Does Weep After Baking?
If the meringue weeps, it may be undercooked or overmixed. Ensure thorough baking for a golden-brown finish. Avoid overbeating the egg whites; stop when glossy stiff peaks form.
Can I Substitute Another Thickening Agent For Cornstarch In The Filling?
Experiment with arrowroot or tapioca starch as cornstarch substitutes. Note that texture may be affected, so adjust quantities cautiously.
Why Should I Bake The Pie On The Lowest Oven Rack?
Baking on the lowest rack ensures even heat, preventing crust overcooking and allowing the meringue to set perfectly.
How Do I Know If The Lemon Filling Is Thick Enough Before Spreading It Into The Crust?
Coat the back of a spoon with the filling; if it holds its shape without running off easily, it’s thick enough. Thicken upon cooling for a stable consistency.
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Delia Smith Lemon Meringue Pie Nutrition Facts:
- Calories: 290g
- Calories from Fat: 80g
- Total Fat: 9g
- Saturated Fat: 4g
- Trans Fat 0g
- Cholesterol :35mg
- Sodium: 180mg
- Potassium: 50mg
- Total Carbohydrates: 50g
- Dietary Fiber: 0.5g
- Sugars: 35g
- Protein: 2g
Are You Looking For Best Delia Smith Cookbooks ? Here Are Top 5 Best Seller Delia Smith Cookbooks You Should Have:
- Delia Smith’s Winter Collection: 150 Recipes for Winter
- Delia Smith’s Summer Collection: 140 Recipes for Summer
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- Delia’s Vegetarian Collection: Over 250 Recipes
- The Delia Collection: Baking
Delia Smith Lemon Meringue Pie
Description
Delia Smith’s Lemon Meringue Pie, crafted with a homemade crust, 5 egg yolks, water, sugar, cornstarch, salt, fresh lemon juice, zest, and butter, promises a delectable fusion of sweet and tangy. With a preparation time of 6 hours and yielding 8 servings, this recipe delivers a delightful treat for any dessert enthusiast.
Ingredients
Homemade Pie Crust
Meringue
Instructions
- Make pie dough the night before and chill it in the refrigerator for at least 2 hours before rolling out and blind baking.
- Preheat the oven to 375°F (190°C) and adjust the rack to the lowest position.
- Blind bake the pie crust in a 9-inch dish at 375°F, then crimp or flute the edges. Reduce oven temperature to 350°F (177°C).
- Whisk egg yolks. In a saucepan, mix water, sugar, cornstarch, salt, lemon juice, and zest. Cook until thickened, then temper egg yolks and combine. Add butter and spread filling into the partially baked crust.
- Beat egg whites, cream of tartar, sugar, and salt until glossy stiff peaks form. Spread meringue on top of the filling, ensuring it touches the crust edges to prevent weeping.
- Bake on the lowest oven rack at 350°F for 20-25 minutes. If meringue browns too quickly, tent with foil.
- Cool at room temperature for 1 hour, then refrigerate for 4 hours before slicing and serving.
- Cool at room temperature for 1 hour, then refrigerate for 4 hours before slicing and serving.
Notes
- Chilled Dough: Refrigerate pie dough for 2 hours before blind baking.
Preheat Oven: Set to 375°F and adjust the rack to the lowest position.
Crimped Edges: Create visually appealing edges when blind baking.
Meringue Peaks: Decoratively peak the meringue for an attractive finish.