Delia Smith’s Lemon Meringue Pie Recipe

Delia Smith’s Lemon Meringue Pie is a classic British dessert that combines tangy, zesty lemon curd with a fluffy, sweet meringue topping, all nestled in a crisp, buttery pastry crust. Renowned British chef and television personality Delia Smith’s version of this beloved pie stands out for its well-balanced flavors and perfect textures.

The tart lemon filling provides a sharp contrast to the sweetness of the meringue, while the crust offers a satisfying crunch, creating a harmonious combination that has made this pie a staple in many households. Whether served for special occasions or as a treat for a family gathering, this pie is sure to impress with its delightful balance of sweetness and acidity.

Delia Smith’s Lemon Meringue Pie Recipe

Ingredients Needed

To make Delia Smith’s Lemon Meringue Pie, you will need the following ingredients:

For The Pastry

• 225g plain flour – This forms the base of the crust, giving it the right amount of structure and crunch.
• 100g unsalted butter – Essential for a rich, buttery taste in the pastry.
• 2 tablespoons of caster sugar – Adds sweetness to the pastry.
• 1 egg yolk – Helps to bind the ingredients together and provides richness.
• 1-2 tablespoons of cold water – Needed to bring the dough together. You may need more or less depending on the consistency.

For The Lemon Filling

• 3 large lemons – You will need both the zest and juice of the lemons to create the tangy lemon curd filling.
• 200g caster sugar – Provides sweetness to balance the tartness of the lemon.
• 3 large eggs – These are the key to making the filling thick and smooth.
• 50g unsalted butter – Adds richness and creaminess to the lemon curd.

For The Meringue

• 3 large egg whites – These form the base of the meringue and help achieve a light and airy texture.
• 175g caster sugar – Sweetens the meringue, helping it form stiff peaks.
• 1 teaspoon of cornflour – This helps stabilize the meringue and prevent it from weeping.
• 1 teaspoon of white wine vinegar – Adds acidity to help the meringue hold its shape.

Equipment Needed

To successfully make Delia Smith’s Lemon Meringue Pie, you’ll need the following kitchen equipment:

• Pie dish or flan tin (20-23 cm) – A round, shallow dish that will hold the pastry and filling.
• Mixing bowls – For preparing the pastry, lemon filling, and meringue.
• Electric whisk or stand mixer – For whipping the egg whites into stiff peaks for the meringue.
• Rolling pin – To roll out the pastry dough.
• Zester or grater – To zest the lemons for the filling.
• Saucepan – For making the lemon curd filling.
• Spatula or spoon – For stirring the filling and spreading the meringue.
• Baking paper and baking beans (for blind baking) – To keep the pastry in shape during the baking process.

Step-by-Step Guide To Make Delia Smith’s Lemon Meringue Pie

Step 1: Prepare The Pastry

1. Preheat the oven to 180°C (350°F) (or 160°C fan oven).
2. In a food processor, pulse the flour and butter together until the mixture resembles breadcrumbs.
3. Add the sugar and the egg yolk, and pulse again.
4. Gradually add the cold water, one tablespoon at a time, and pulse until the dough begins to come together.
5. Turn the dough out onto a lightly floured surface and knead gently until smooth.
6. Roll out the dough to fit your pie dish, then line the dish with the pastry. Press it into the edges and trim any excess.
7. Prick the base of the pastry with a fork and line it with baking paper. Fill with baking beans.
8. Bake for 15 minutes, then remove the paper and beans and bake for another 5 minutes until the pastry is golden.

Step 2: Make The Lemon Filling

1. While the pastry is baking, zest and juice the lemons.
2. In a saucepan, whisk together the lemon juice, zest, sugar, and eggs. Place over medium heat and cook, whisking continuously, until the mixture thickens.
3. Remove from the heat and stir in the butter until it melts and the filling is smooth.
4. Pour the lemon filling into the pre-baked pastry shell and spread it evenly.

Step 3: Prepare The Meringue

1. In a clean, dry mixing bowl, whisk the egg whites until they form soft peaks.
2. Gradually add the sugar, one tablespoon at a time, whisking until the meringue forms stiff, glossy peaks.
3. Add the cornflour and vinegar, and gently fold them in to stabilize the meringue.

Step 4: Assemble The Pie

1. Spoon the meringue over the lemon filling, ensuring it completely covers the filling and reaches the edges of the crust to seal it.
2. Use a spatula to create peaks and swirls on the surface of the meringue.
3. Bake the pie in the preheated oven at 180°C for 10-15 minutes until the meringue is golden brown.

Step 5: Serve And Enjoy

1. Let the pie cool completely before serving to allow the meringue to set.
2. Slice and serve with a cup of tea or as a delightful dessert after a meal.

Mastering The Recipe: Tips And Tricks

1. Blind Baking the Pastry: When blind baking, ensure the pastry is fully cooked before adding the filling. If the pastry isn’t crisp, it may become soggy when you add the lemon curd.
2. Meringue Perfection: For a perfect meringue, make sure the egg whites are whisked in a grease-free bowl, and avoid any yolk in the whites. The sugar should be added gradually to help the meringue form stiff peaks. If you overbeat the meringue, it can collapse, so stop when it reaches glossy, stiff peaks.
3. Lemon Curd Consistency: For the best lemon curd, cook the mixture on low to medium heat to prevent curdling. Stir constantly and remove it from the heat as soon as it thickens to avoid overcooking the eggs.
4. Pastry Handling: If your pastry dough is too sticky, chill it for 10-15 minutes in the fridge before rolling it out. This helps it handle better and reduces shrinkage during baking.
5. Meringue Browning: To prevent the meringue from overbaking and turning too brown, check the pie closely towards the end of baking. You want a nice, golden-brown top without the meringue becoming dry or too dark.

Delia Smith’s Lemon Meringue Pie is a testament to the magic of well-balanced flavors and textures. The tangy lemon curd, perfectly fluffy meringue, and buttery pastry crust come together in a way that delights the senses.

While this dessert requires some attention to detail, with careful preparation and a few helpful tips, you’ll create a show-stopping pie that will become a beloved addition to your baking repertoire. Whether you’re making it for a special occasion or just as a treat for yourself, Delia’s Lemon Meringue Pie is sure to impress with its bright flavors and satisfying textures. Happy baking!.

Simple Twists On Delia Smith’s Lemon Meringue Pie Recipe

Delia Smith’s Lemon Meringue Pie recipe is a classic dessert that is both refreshing and indulgent, with its tart lemon filling and sweet, fluffy meringue topping. While her original recipe is already perfect, sometimes a few twists can elevate the dish and make it uniquely your own. Here are a few simple and creative variations to put a fresh spin on this beloved dessert:

1. Infused Lemon Flavor: For a deeper, more aromatic lemon taste, try infusing the lemon filling with a hint of fresh herbs. Basil, thyme, or rosemary can lend a subtle herbal note that balances the tartness of the lemon. You can easily infuse the lemon juice and zest with herbs by gently warming them together and then straining out the herbs before adding to the filling.
2. Ginger Crust: Adding ground ginger or finely chopped crystallized ginger to the biscuit base of your pie crust can introduce a warm, spicy kick that complements the tangy lemon filling. The zesty flavor of ginger adds an exciting contrast to the sweetness of the meringue and the acidity of the lemon.
3. Lime Twist: Instead of using solely lemon, why not combine lemon and lime? A mixture of both citrus fruits in the filling can provide a more complex flavor profile, with lime adding a touch of floral sweetness to balance the sourness of the lemon. This variation makes the pie even more vibrant and appealing.
4. Coconut Meringue: To give the meringue topping a tropical flair, fold in a little desiccated coconut or toasted coconut flakes before spreading it over the lemon filling. This will not only add a pleasant texture but also a hint of coconut flavor that pairs wonderfully with the citrus.
5. Berry Compote Layer: For a more colorful and indulgent twist, consider layering a fresh berry compote (made with strawberries, raspberries, or blackberries) beneath the lemon filling. This extra layer adds a sweet, tart element and a burst of color that makes your lemon meringue pie even more stunning.
6. Maple Syrup for Sweetness: If you’re looking to reduce the sweetness of the pie, substitute some of the sugar in the meringue with pure maple syrup. The natural sugars of the maple syrup bring a rich, caramel-like depth that softens the sugar’s sharpness and adds a beautiful, golden hue to the meringue.

How To Properly Store Leftovers

Lemon Meringue Pie is a delightful treat, but what do you do with any leftovers?

You’ll want to ensure the pie stays fresh for as long as possible, so here are some tips for storing it properly:

1. Refrigeration is Key: Lemon meringue pie should always be stored in the fridge, especially since it contains both a custard filling and egg-based meringue. Both elements need to be kept cool to prevent spoilage. Store the pie in an airtight container or wrap it tightly with plastic wrap to prevent it from absorbing odors from other foods in the fridge.
2. Meringue Maintenance: The meringue can sometimes become weepy or soggy when stored for too long. If you notice that the meringue has started to lose its crispness, it’s best to consume the leftovers within 1-2 days for the best texture. While refrigeration helps maintain the overall flavor, the meringue might start to lose some of its lightness.
3. Avoid Freezing: Freezing lemon meringue pie is not recommended, as the meringue can separate or become soggy once thawed. The custard filling may also become watery and lose its smooth texture. If you have to freeze it, the best option is to freeze the crust separately and then assemble the pie fresh when you’re ready to serve.
4. Covering Slices: If you have leftover slices, wrap each piece individually in plastic wrap or wax paper, then store them in an airtight container. This keeps each slice fresh and prevents the meringue from sticking to other surfaces or foods.

What To Eat With Delia Smith’s Lemon Meringue Pie?

While lemon meringue pie is already a complete dessert, it pairs beautifully with a variety of other foods and beverages to elevate the overall dining experience. Here are some ideas for complementary sides and drinks:

1. Light Salads: Serve your pie with a light, citrusy salad. A mix of arugula, spinach, and fresh herbs, lightly dressed in a vinaigrette with lemon juice or orange zest, can provide a refreshing contrast to the richness of the pie.
2. Vanilla Ice Cream: If you want to enhance the creamy texture of the pie, a scoop of vanilla ice cream on the side adds a luscious and cool element that balances the warm, tangy flavors of the lemon filling.
3. Berries: Fresh berries like raspberries, strawberries, or blueberries can complement the lemony tartness of the pie. Their natural sweetness and slight acidity match well with the citrusy notes, offering an extra burst of freshness.
4. Whipped Cream: For an extra indulgent touch, serve the pie with a dollop of lightly whipped cream. It provides a creamy richness that contrasts with the zing of the lemon filling and adds a luxurious texture.
5. Herbal Teas: When it comes to beverages, pairing the pie with a cup of herbal tea, such as chamomile or mint, can help cut through the sweetness and provide a soothing finish. Alternatively, a light green tea or Earl Grey with its citrus undertones would work beautifully.
6. Prosecco or Champagne: For a special occasion, a glass of prosecco or champagne pairs wonderfully with lemon meringue pie. The effervescence of the bubbles enhances the lightness of the meringue and offers a refreshing contrast to the richness of the custard filling.

Conclusion

Delia Smith’s Lemon Meringue Pie is a timeless classic, and by introducing a few simple twists to the recipe, you can make it even more exciting and personal to your taste. Whether you opt for a ginger-infused crust or a coconut meringue topping, these creative alterations can add layers of flavor that elevate this beloved dessert.

Proper storage is key to keeping the leftovers fresh, but it’s always best to enjoy this pie within a couple of days for optimal texture. Finally, pairing your pie with light, refreshing sides or beverages can create a truly memorable dining experience. Whether you’re serving it on a special occasion or as a weeknight treat, Delia Smith’s Lemon Meringue Pie will never fail to impress.

FAQs

What Are The Key Ingredients In Delia Smith’s Lemon Meringue Pie Recipe?

Delia Smith’s Lemon Meringue Pie recipe features a rich, buttery pastry base, a zesty lemon filling made from fresh lemon juice, sugar, eggs, and butter, and a light, fluffy meringue topping. The combination of these ingredients creates a perfect balance of tartness and sweetness, with a crisp base and airy meringue.

How Do I Make The Meringue Topping For Delia Smith’s Lemon Meringue Pie?

To make the meringue topping for Delia Smith’s Lemon Meringue Pie, begin by whisking egg whites with a pinch of salt until they form stiff peaks. Gradually add caster sugar, about a tablespoon at a time, while continuing to whisk until the mixture becomes glossy and firm.

Once the meringue is ready, spoon it onto the lemon filling, ensuring it covers the edges to seal the filling. Bake until the meringue is golden brown and firm.

How Can I Ensure The Lemon Filling For Delia Smith’s Lemon Meringue Pie Isn’t Too Runny?

To ensure the lemon filling for Delia Smith’s Lemon Meringue Pie isn’t too runny, it’s important to cook the filling over a gentle heat while constantly whisking to avoid curdling. The mixture should thicken as it cooks and be smooth before you add the butter. After cooking, allow the filling to cool slightly before adding the meringue, which helps it to set properly and reduces the risk of it becoming runny.