Main content

Lemon meringue pie


  • For the sweet shortcrust pastry

  • 225 g plain white Flour

  • Salt

  • 110 g cold unsalted butter cubed

  • 2 teaspoons caster sugar

  • 1 medium free range egg yolk

  • For the lemon curd

  • 100 g caster sugar

  • 7 tablespoons Cornflour

  • 4 large Lemons zest and juice only

  • 6 free range egg yolks

  • 100 g unsalted butter melted

  • For the meringue

  • 6 medium free range egg whites

  • 300 g caster sugar


  • For the sweet shortcrust pastry:

  • 1.

    Sift the flour and salt into a mixing bowl.

  • 2.

    Add the butter to the flour and then rub between your fingertips until a fine breadcrumb consistency is achieved.

  • 3.

    Add the sugar to the flour and butter. Using your hands, mix to a firm dough with the egg yolk and a splash of cold water.

  • 4.

    Wrap the dough in cling film and allow to rest in the refrigerator for 30 minutes before using.

  • 5.

    Preheat the oven to 190C/375F/Gas 5 and grease a 22cm/9in fluted loose-bottomed tin. Place the tin onto a baking tray.

  • 6.

    Roll out the pastry until it's big enough to generously fit the tin, leaving excess pastry falling over the sides of the tin onto the baking tray underneath the tin - don't trim at this stage.

  • 7.

    Line the pastry with greaseproof paper and fill with baking beans. Now trim the excess pastry using a sharp knife. Bake the pastry case blind for about 15-20 minutes or until the pastry is pale golden and dried out - remove the paper and beans for the last five minutes. Lower the oven heat to 150C/300F/Gas 2.

  • For the lemon curd:

  • 1.

    Meanwhile, for the lemon curd, mix together the sugar, cornflour and enough water to make a paste, in a large bowl.

  • 2.

    Bring 50ml/2fl oz water and the lemon zest to the boil in a small pan.

  • 3.

    Gradually pour the hot liquid onto the cornflour and sugar, whisking all the time until smooth.

  • 4.

    Beat in the egg yolks, lemon juice and butter. Return to the pan.

  • 5.

    Cook over a low heat, stirring all the time, until thickened. Pour into the baked blind pastry case and leave to cool slightly.

  • For the meringue:

  • 1.

    For the meringue, whisk the egg whites in a large bowl with an electric whisk until they form stiff peaks. Whisk in the caster sugar, a spoonful at a time, whisking well and at a high speed between each addition. Transfer the meringue into a piping bag (with a plain nozzle) and pipe the meringue on top of the lemon curd.

  • 2.

    Bake for about 35-45 minutes until the meringue is crisp on the outside and soft and marshmallow-like underneath.

  • 3.

    Serve warm or cold in slices

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

5 5 5 5 5
Average Rating
5 comments • 1 rating
Please login to comment
Posted by Sophie •20w ago • Report
Jenny566 READ THE RECIPE it clearly states remove the paper and beans for the LAST 5 MINS. My 10 year old understood the recipe!!!
Posted by Margaret Report
Made this using a large quiche pan and biscuit base - snap froze biscuit base until ready to add curd, then returned to freezer while I made meringue, then cooked meringue - cooled and served was very pleased with result. I also had to multiply filling and meringue up to 1 1/2 times, A1 recipe which kept really well even the next day. Thank you James
Posted by Jenny566Report
This recipe is the same as in JM's Dessert book. However the book did not explain what to do with the pastry after baking blind. This may not be a problem to those of you who are experts in baking. Not being an expert I felt I wasted so many ingredients (as the pastry was undercooked) when following the instructions of a celebrity pastry chef. I am incredibly disappointed! I know the importance of fabulous pastry (nothing more fantastic). But sadly not in this case. I plan to follow Delia yet again (as her recipes appear faultless). Shame as I like to test out other recipes but can't afford to waste ingredients.
Posted by Richard319Report
One of the best lemon fillings I have tried - I did strain the boiled lemon zest as I poured it into the cornflour and sugar paste. I got as much liquid out as possible but then discarded the zest because my guest complained one other time when zest was included in a different tart. The overall taste was great - I also changed the meringue into more of a pavlova which was a little nicer as well. Overall great recipe
Posted by Cait MacLeodReport
brilliant but try a biscuit (like a Nice Biscuit) base instead of shortcrust pastry. Yummier.