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Lemon meringue pie

For the sweet shortcrust pastry

For the lemon curd

For the meringue

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Angus Hughson

Shiraz, Merlot and Cabernet are the best wines to pair with Lemon meringue pie.

 
 

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4 comments • 1 rating
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Posted by Margaret • 4y ago • 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 Jenny566 • 2y ago • Report
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 Richard319 • 2y ago • Report
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 MacLeod • 5y ago • Report
brilliant but try a biscuit (like a Nice Biscuit) base instead of shortcrust pastry. Yummier.
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