Delia Smith Lemon Meringue Pie

This lemon meringue pie is a timeless British dessert with a crisp shortcrust base, a sharp and silky lemon filling, and a soft cloud of toasted meringue on top. The contrast between the buttery pastry, fresh citrus tang, and sweet topping makes every bite beautifully balanced. It is a moderately easy bake that suits confident beginners and experienced home bakers alike. Allow around 1 hour 45 minutes from start to finish, including cooling.

Ingredients

For the sweet shortcrust pastry

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

For the lemon filling

• 2 tbsp cornflour
• 100g caster sugar
• Finely grated zest of 2 lemons
• 125ml fresh lemon juice
• 300ml water
• 3 large egg yolks
• 40g unsalted butter

For the meringue topping

• 3 large egg whites
• 150g caster sugar

How to Make Delia Smith Lemon Meringue Pie

• 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: Rub the butter into the flour and icing sugar until it resembles fine breadcrumbs. Stir in the egg yolk and enough cold water to bring the dough together. Wrap and chill for 30 minutes.
• Blind bake the case: Roll out the pastry and line a 23cm loose-bottomed tart tin. Prick the base, line with parchment and baking beans, and bake for 15 minutes. Remove beans and bake for a further 5 minutes until pale golden.
• Cook the lemon filling: Blend the cornflour with a little water, then add the remaining water, lemon zest, juice, and sugar. Cook gently, stirring, until thickened. Remove from the heat and beat in the egg yolks and butter.
• Fill the pastry case: Pour the hot lemon filling into the baked pastry case and spread evenly.
• Make the meringue: Whisk the egg whites to soft peaks, then add the sugar gradually, whisking until glossy and stiff.
• Top and bake: Spoon the meringue over the filling, sealing it to the edges. Swirl decoratively and bake for 20–25 minutes until lightly golden.
• Cool before serving: Allow the pie to cool completely so the filling sets cleanly before slicing.

Tips

How do I stop the pastry from shrinking?

Chilling the pastry before baking and avoiding stretching it when lining the tin helps it hold its shape.

Why is my filling runny?

The lemon mixture must come to a full simmer so the cornflour thickens properly before adding the egg yolks.

How do I get a crisp meringue topping?

Make sure the filling is hot when you add the meringue and bake until just golden without overcooking.

Serving Suggestions

• Serve chilled for neat slices and a firmer filling
• Add a spoon of softly whipped cream on the side
• Finish with extra lemon zest for brightness

Storage

Room temperature

The pie can stand for up to 4 hours in a cool room before serving.

Refrigerator

Store covered in the fridge for up to 2 days. The pastry may soften slightly over time.

Freezing

Freezing is not recommended, as the meringue texture will deteriorate.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 52g
• Protein: 6g
• Fat: 21g
• Saturated fat: 12g
• Sodium: 180mg

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

FAQs

Delia Smith Lemon Meringue Pie

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, sharp lemon filling, and fluffy golden meringue.

Ingredients

• Plain flour

• Unsalted butter

• Icing sugar

• Eggs

• Cornflour

• Caster sugar

• Lemons

Directions

• Prepare pastry and blind bake case.
• Cook lemon filling until thick.
• Fill pastry case with lemon mixture.
• Whisk meringue and spoon on top.
• Bake until lightly golden and cool before serving.

Notes

• Use fresh lemons for best flavour.
• Ensure meringue seals to pastry edges.