Delia Smith Lemon Meringue Pie Recipe

This Delia Smith inspired lemon meringue pie is a classic British dessert with a crisp, buttery pastry base, a smooth lemon filling that tastes bright and properly sharp, and a cloud of sweet meringue baked until lightly golden. The contrast of textures is the whole point: crisp crust, silky curd, and soft, marshmallowy topping. It is a medium-difficulty bake with a few steps, but every one is straightforward if you take it in order. Set aside about 2 hours 30 minutes total, including cooling time for clean slices.

Ingredients

For the shortcrust pastry

• 175g plain flour
• Pinch of fine salt
• 100g unsalted butter, cold and cut into cubes
• 2 to 3 tbsp cold water

For the lemon filling

• 40g cornflour
• 300ml cold water
• 150g caster sugar
• Finely grated zest of 2 unwaxed lemons
• 150ml fresh lemon juice (about 3 to 4 lemons)
• 60g unsalted butter
• 4 large egg yolks (save the whites for the meringue)

For the meringue topping

• 4 large egg whites, at room temperature
• 200g caster sugar
• 1 tsp cornflour (optional, helps stabilise)

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: Tip the flour and salt into a bowl. Rub in the cold butter with your fingertips until the mixture looks like fine breadcrumbs. Add 2 tablespoons of cold water and stir with a knife until it starts clumping, then add a little more water only if needed. Bring together into a dough, flatten into a disc, wrap, and chill for 15 minutes.
• Line the tin and chill: Roll the pastry on a lightly floured surface to about 3mm thick. Line a 23cm loose-bottom tart tin, pressing neatly into the corners. Trim the edge. Chill the lined tin for 15 minutes (this helps stop shrinkage).
• Blind bake the pastry case: Prick the base lightly with a fork. Line with baking parchment and fill with baking beans or uncooked rice. Bake for 15 minutes, then remove the paper and beans and bake for 8 to 10 minutes more, until the base looks dry and lightly golden. Reduce the oven to 180°C or 160°C fan.
• Cook the lemon filling: In a medium saucepan, whisk the cornflour with the cold water until smooth. Add the caster sugar, lemon zest, and lemon juice. Put over medium heat and whisk constantly until the mixture thickens and comes to a gentle bubble. Once it is thick and glossy, take it off the heat.
• Finish the filling and pour: Whisk the butter into the hot lemon mixture until melted. In a bowl, lightly whisk the egg yolks, then whisk in a spoonful of the hot lemon mixture to temper them. Pour the yolk mixture back into the pan and stir over low heat for about 1 minute (do not boil). Pour the filling into the hot pastry case.
• Whip the meringue: In a clean, grease-free bowl, whisk the egg whites to stiff peaks. Add the caster sugar one tablespoon at a time, whisking well between each addition, until the meringue is thick and glossy. Fold in the cornflour if using.
• Top and bake: Spoon the meringue over the hot lemon filling. Make sure it touches the pastry edge all the way around to seal it. Swirl the top with the back of a spoon. Bake at 180°C (160°C fan) for 15 to 18 minutes, until the peaks are lightly golden.
• Cool, then slice: Cool the pie at room temperature for about 1 hour, then chill for 1 to 2 hours if you want neat slices. Cut with a sharp knife dipped in hot water, then wiped dry between slices.

Tips

How do I stop a soggy bottom?

Blind bake properly and do not rush the second bake after removing the baking beans. The base should look dry and lightly golden before you add the filling. Chilling the lined tin before baking also helps the pastry hold its shape.

Why is my lemon filling lumpy?

Lumps usually come from cornflour not being fully dispersed. Always whisk the cornflour with cold water first until completely smooth, then heat it. If you do get a few small lumps, whisk vigorously off the heat for a moment, or strain the filling before adding the butter and yolks.

How do I prevent meringue weeping or beads?

Spread the meringue over hot filling and seal it to the pastry edge. Avoid overbaking, which can squeeze moisture out. The optional teaspoon of cornflour helps stabilise the meringue, especially in humid kitchens.

What is the best way to get clean slices?

Chill the pie until the filling is set, then slice with a hot, dry knife. Wipe the blade between cuts. If you slice while warm, the filling will be softer and the meringue will drag.

Serving Suggestions

• Serve chilled for crisp slices and a sharper lemon flavour.
• Add a spoonful of softly whipped cream on the side.
• Pair with fresh raspberries or strawberries for a tart-sweet contrast.
• Serve after a roast dinner or Sunday lunch as a classic finish.

Storage

Room temperature

For best texture, keep it at room temperature for up to 6 hours. After that, refrigerate (especially in warm weather) since it contains eggs.

Refrigerator

Store loosely covered in the fridge for up to 3 days. The meringue will soften slightly over time, but the flavour stays lovely. For the cleanest slices, serve straight from the fridge.

Freezing

Freezing is not ideal because meringue can weep and turn chewy as it thaws. If you must, freeze the baked pastry case on its own for up to 2 months, well wrapped, then defrost and continue with the filling and meringue on the day you want to serve.

Nutrition

• Calories: 380 kcal
• Carbohydrates: 55g
• Protein: 6g
• Fat: 16g
• Saturated Fat: 8g
• Sodium: 170mg

Disclaimer: Nutrition values are estimates and will vary based on ingredients and portion size.

FAQs