Delia Smith Lemon Meringue Pie Recipe

This Delia Smith Lemon Meringue Pie Recipe is a classic British dessert with a crisp buttery pastry base, a smooth and tangy lemon filling, and a cloud of golden meringue on top. The contrast between the sharp citrus curd and the sweet, airy meringue creates a beautifully balanced flavour. Although it looks impressive, the recipe is very manageable for home bakers with a little patience. From start to finish, the pie takes about 1 hour 40 minutes including cooling time.

Ingredients

For the Shortcrust Pastry

• 175g plain flour
• 100g cold unsalted butter, diced
• 1 tbsp icing sugar
• 1 egg yolk
• 2–3 tbsp cold water

For the Lemon Filling

• 2 level tbsp cornflour
• 100g caster sugar
• 300ml water
• 2 large lemons, zest and juice
• 40g unsalted butter
• 3 egg yolks

For the Meringue Topping

• 3 egg whites
• 175g caster sugar
• 1 tsp cornflour

How to Make Delia Smith Lemon Meringue Pie Recipe

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the pie cooks evenly and the topping colours nicely.
• Make the pastry: Place the flour and butter in a bowl and rub together with your fingertips until the mixture resembles fine breadcrumbs. Stir in the icing sugar.
• Form the dough: Add the egg yolk and enough cold water to bring the mixture together into a soft dough. Wrap in cling film and chill for 20 minutes.
• Roll and line the tin: Roll the pastry out on a lightly floured surface and line a 20cm fluted tart tin. Trim the edges neatly and prick the base with a fork.
• Blind bake the pastry: Line with baking parchment and fill with baking beans. Bake for 15 minutes, remove the beans, and bake for another 5 minutes until lightly golden.
• Prepare the lemon filling: In a saucepan mix the cornflour, caster sugar, and water. Heat gently while stirring until thick and smooth.
• Add flavour: Stir in the lemon zest, lemon juice, and butter. Remove from the heat and whisk in the egg yolks until fully combined.
• Fill the pastry case: Pour the warm lemon mixture into the baked pastry shell and spread evenly.
• Make the meringue: Whisk the egg whites until soft peaks form. Gradually add the caster sugar while whisking until thick and glossy. Fold in the cornflour.
• Top the pie: Spoon the meringue over the lemon filling, spreading it to the edges so it seals the filling completely.
• Bake the topping: Reduce the oven temperature to 180°C (160°C fan) and bake for 15–20 minutes until the meringue is lightly golden.
• Cool before serving: Leave the pie to cool in the tin for at least 30 minutes before slicing so the filling sets properly.

Tips for the Best Lemon Meringue Pie

How do I stop the meringue from shrinking?

Make sure the meringue touches the edges of the pastry all the way around. This seals the filling and prevents the topping from pulling away.

Why is my lemon filling runny?

The filling must be cooked until properly thickened before adding the egg yolks. Allowing the pie to cool also helps the filling set fully.

How can I get perfectly golden meringue?

Bake the pie on the middle shelf and keep a close eye during the last few minutes so the top browns evenly without burning.

Can I make the pastry in advance?

Yes, the pastry dough can be made a day ahead and kept wrapped in the refrigerator until ready to roll.

Serving Suggestions

• Serve slightly warm or at room temperature
• Add a few fresh berries on the side
• Pair with lightly whipped cream
• Enjoy with a cup of tea or coffee

Storage

Room Temperature

The pie can sit at room temperature for up to 4 hours on the day it is made.

Refrigerator

Store covered in the fridge for up to 2 days. The meringue may soften slightly but the flavour remains excellent.

Freezing

Freezing is not recommended as meringue can lose its texture after thawing.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 45g
• Protein: 6g
• Fat: 12g
• Saturated Fat: 7g
• Sodium: 110mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Delia Smith Lemon Meringue Pie Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Classic lemon meringue pie with crisp pastry, tangy lemon filling and fluffy golden meringue topping.

Ingredients

• 175g plain flour

• 100g unsalted butter

• 1 tbsp icing sugar

• 1 egg yolk

• 2–3 tbsp cold water

• 2 tbsp cornflour

• 100g caster sugar

• 2 lemons, zest and juice

• 40g butter

• 3 egg whites

• 175g caster sugar for meringue

Directions

• Preheat oven to 200°C (180°C Fan).
• Rub butter into flour and icing sugar to make breadcrumbs.
• Add egg yolk and water to form dough. Chill for 20 minutes.
• Roll pastry and line a 20cm tart tin. Blind bake for 15 minutes.
• Cook cornflour, sugar and water until thickened.
• Add lemon zest, juice, butter and egg yolks.
• Pour filling into baked pastry case.
• Whisk egg whites with sugar until glossy.
• Spread meringue over filling and bake until golden.

Notes

• Use fresh lemons for the best flavour.
• Ensure meringue seals to the pastry edge to prevent shrinking.
• Allow the pie to cool before slicing so the filling sets properly.