Classic Lemon Meringue Pie Recipe | Delia Smith Online

A Foolproof Guide to the Perfect Delia Smith Lemon Meringue Pie Recipe

There are few desserts that command quite the same admiration as this classic Delia Smith Lemon Meringue Pie Recipe. It is a true showstopper, a wonderful trinity of crisp, buttery pastry, a sharp, tangy lemon filling, and a billowing cloud of sweet, fluffy meringue. For many, however, it represents a real kitchen challenge – the dreaded soggy bottom, a weeping meringue, or a filling that refuses to set. Fear not, because this is simply a question of technique, and that is something we can learn together.

The joy of a homemade Lemon Meringue Pie is that it far surpasses anything you can buy. The contrast of textures and the balance of sweet and sharp are what make it so utterly compelling. When you slice into a perfectly executed pie, the crisp pastry gives way with a satisfying crackle, the vibrant yellow curd holds its shape beautifully, and the toasted meringue is light as air. It’s a dessert that feels both celebratory and comforting, perfect for a Sunday lunch or a special occasion.

In this recipe, I will guide you through each stage with precision. We will make the pastry from scratch, ensuring it’s properly blind-baked to create a waterproof barrier. We will cook the lemon filling on the hob until it’s perfectly thickened. And finally, we will whip up a stable, glossy meringue that holds its shape and toasts to a perfect golden brown. Follow these steps carefully, and you will have a Lemon Meringue Pie to be truly proud of.

Why You'll Love This Recipe

Blind baking the pastry case with a cartouche and baking beans creates a crisp, sealed base that prevents the dreaded 'soggy bottom'.
Cooking the cornflour-thickened lemon filling on the hob until it properly bubbles ensures it will set perfectly firm once cooled.
Pouring the hot filling into the hot pastry case and topping immediately with meringue helps to cook the base of the meringue, preventing it from weeping.

Ingredients

For the Pastry:
175g plain flour, plus extra for dusting
1 level tbsp icing sugar
A pinch of salt
75g cold block butter or margarine, cubed
1 large egg yolk
2 tbsp cold water
For the Lemon Filling:
2 level tbsp cornflour
100g caster sugar
Grated zest of 2 large lemons
125ml fresh lemon juice (from the 2 lemons)
85g butter, cut into small pieces
3 large egg yolks
1 large whole egg
For the Meringue:
4 large egg whites (from the pastry and filling)
225g caster sugar

Equipment Needed

20cm loose-bottomed flan tin · Rolling pin · Baking parchment · Ceramic baking beans · Medium heavy-based saucepan · Whisk · Electric hand whisk · Large mixing bowls

Step-by-Step Instructions

Step 1: First, make the pastry. Sift the flour, icing sugar, and salt into a large bowl. Add the cubed butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Mix the egg yolk with the cold water, then sprinkle it over the flour mixture. Use a palette knife to bring the mixture together, then finish by hand to form a smooth dough. Wrap in clingfilm and chill for 30 minutes.
Step 2: Preheat your oven to 200°C (180°C Fan, Gas Mark 6). Roll out the chilled pastry on a lightly floured surface and use it to line a 20cm loose-bottomed flan tin. Press the pastry firmly into the base and sides. Prick the base all over with a fork.
Step 3: To blind bake, line the pastry case with a crumpled sheet of baking parchment and fill with baking beans. Bake for 15 minutes. Remove the parchment and beans, then return the case to the oven for another 5-7 minutes until it's pale golden and cooked through. Leave the pastry case in its tin.
Step 4: While the pastry bakes, prepare the filling. In a medium, heavy-based saucepan (not aluminium, as it can react with the lemon), mix the cornflour and caster sugar. Gradually whisk in 275ml of cold water until smooth. Add the lemon zest and juice.
Step 5: Place the pan over a medium heat and whisk continuously until the mixture thickens and boils. Let it bubble for one full minute, still whisking, to cook out the cornflour taste. Remove from the heat and beat in the butter until it has melted. In a separate bowl, whisk the 3 egg yolks and the whole egg together, then gradually whisk this into the hot lemon mixture. Return to a low heat and cook for one more minute, stirring constantly. Pour this hot filling into the hot pastry case.
Step 6: Reduce the oven temperature to 150°C (130°C Fan, Gas Mark 2). For the meringue, place the egg whites in a large, scrupulously clean bowl. Whisk with an electric hand whisk until they form stiff, snowy peaks.
Step 7: Add the caster sugar one tablespoon at a time, whisking well after each addition. Continue to whisk for another minute after all the sugar is in, until the meringue is very stiff, thick and glossy.
Step 8: Spoon the meringue over the hot lemon filling, starting from the edge and working your way to the centre. This creates a seal with the pastry crust. Swirl the top into peaks using the back of a spoon.
Step 9: Bake for 25-30 minutes, or until the meringue is crisp on the outside and a pale golden-brown colour. Allow the pie to cool in its tin for at least 30 minutes before serving. It is best served warm or at room temperature on the day it is made.

Delia's Notes from the Kitchen

The real secret here is temperature control. A hot filling going into a hot pastry case is key. Then, pile the meringue on top immediately while everything is still hot. This helps to cook the underside of the meringue, creating a seal and preventing that pesky weeping. Also, ensure your egg whites are at room temperature and your bowl is scrupulously clean and free from any grease – this is non-negotiable for a voluminous meringue.

Substitutions

Butter: You can use a hard block margarine for the pastry if you prefer.
Lemon Juice: Freshly squeezed lemon juice is paramount for the best flavour, but in an emergency, you can use a good-quality bottled lemon juice.

Serving Suggestions

This pie is a complete showstopper and needs no accompaniment, save for perhaps a good cup of English breakfast tea. It is best served slightly warm or at room temperature to allow the flavours and textures to be at their very best. For more reliable classics, you might also enjoy our A Proper British Apple Crumble and Eve's Pudding: A Truly Traditional British Treat.

How to Store & Reheat

Lemon Meringue Pie is at its absolute best on the day it is made. The meringue can begin to weep and the pastry can soften overnight. If you must store it, keep it in the refrigerator loosely covered for up to 24 hours, but be aware it will lose its crispness. It is not suitable for freezing or reheating.

Frequently Asked Questions

Why did my meringue 'weep' clear liquid?

This usually happens for two reasons. Either the sugar was not fully dissolved into the egg whites, or the pie cooled too quickly. Adding the sugar slowly and ensuring the meringue is stiff and glossy is key. Also, placing the meringue onto a hot filling helps to cook and stabilise the base.

How do I prevent a 'soggy bottom'?

The secret is to blind bake the pastry case properly until it's completely cooked through and golden. This creates a waterproof barrier. Pouring the hot filling into the hot pastry case also helps to keep it crisp.

Can I use a pre-made pastry case?

You can, of course, but the joy of this recipe is in the contrast of textures, and a homemade pastry is far superior. If you do use a pre-made case, ensure it's a pre-baked one designed for sweet fillings.

My lemon filling didn't set properly. What went wrong?

It is crucial that the cornflour mixture comes to a full boil and bubbles for at least a minute while you whisk. This activates the starch and ensures the filling will thicken and set perfectly as it cools.

Can I make this with limes instead of lemons?

Yes, you certainly can. Simply substitute the lemon zest and juice for the same quantity of lime. It will create a delicious Key Lime Pie-style dessert, which is equally lovely.