Dreamy Lemon Meringue Pie Recipe: Sweet & Tangy Perfection

Sweet memories flood back whenever I whip up this classic lemon meringue pie that sparkles with tangy brightness and cloud-like softness.

Memories of grandma’s kitchen swirl through every creamy bite.

Zesty citrus notes dance across a buttery crust, creating magic in each slice.

Silky meringue peaks rise like delicate clouds, promising pure indulgence.

Crisp edges and smooth filling invite you to savor every decadent moment.

Baking this dessert feels like a delightful celebration of comfort and joy.

Slice into this dreamy creation and let pure deliciousness take center stage.

Ways To Tweak Delia Smith Lemon Meringue Pie

• Gluten-Free Lemon Meringue Pie: Replace traditional pie crust with almond flour or gluten-free graham cracker crust for celiac or gluten-sensitive bakers.
• Vegan Citrus Cloud Pie: Swap egg-based filling with coconut cream, use aquafaba for meringue, and employ plant-based butter for a dairy-free version.
• Lime Zinger Meringue Pie: Substitute lemon juice and zest with fresh lime for a tangy tropical flavor profile that still maintains the classic pie structure.
• Low-Sugar Wellness Pie: Use monk fruit sweetener instead of sugar, reduce overall sweetness, and incorporate Greek yogurt for added protein and creaminess.

Good Pairings For Delia Smith Lemon Meringue Pie

• Zesty Wine Pairing: Crisp Riesling perfectly complements the tangy lemon filling, balancing the pie's sweet and tart profile with its bright acidity and subtle sweetness.
• Sparkling Celebration: Prosecco or champagne cuts through the richness of the meringue, creating a refreshing contrast that elevates the dessert's delicate flavors.
• Citrus-Friendly Coffee: Light roast coffee with hints of citrus notes enhances the lemon's brightness, providing a smooth and aromatic companion to each creamy bite.
• Herbal Tea Harmony: Chamomile or mint tea offers a soothing counterpoint to the pie's intense lemon flavor, cleansing the palate with its gentle, refreshing undertones.

How To Store Delia Smith Lemon Meringue Pie Right

• Store leftover pie covered with plastic wrap or in an airtight container for up to 3-4 days in the refrigerator. Protect the meringue from absorbing other food odors.
• Separate and freeze only the lemon filling in a freezer-safe container for 1-2 months. Thaw overnight in the refrigerator before using.
• Warm individual slices briefly in the microwave for 10-15 seconds. Avoid overheating to prevent meringue from becoming watery or weeping.
• Let chilled pie sit for 15-20 minutes before serving to soften the filling and restore its creamy texture.

FAQs About Delia Smith Lemon Meringue Pie

• Why does my meringue weep or become watery?

Weeping happens when sugar isn’t fully dissolved or egg whites are overbeaten. Always use fine sugar and beat whites just until stiff peaks form.

• How can I prevent my meringue from shrinking?

Spread meringue immediately after making, ensuring it touches the pie crust edges completely. This creates a seal and prevents pulling away during baking.

• Can I make the lemon filling ahead of time?

Yes, prepare the filling up to 2 days in advance and store covered in the refrigerator. This can help streamline your pie preparation process.

• What's the best way to get a smooth lemon filling?

Strain the filling through a fine-mesh sieve after cooking to remove any lumps or bits of cooked egg. Whisking constantly during cooking also helps create a silky texture.

Why Delia Smith Lemon Meringue Pie Is A True Classic

• Create a Classic Dessert: Impress friends and family with a bakery-worthy lemon meringue pie that looks and tastes professionally made.
• Master Baking Skills: Learn sophisticated pastry techniques like blind-baking, tempering eggs, and creating perfect meringue peaks through this approachable recipe.
• Burst with Citrus Flavor: Enjoy a delightful balance of tangy lemon filling and sweet, pillowy meringue that dances on your taste buds with every single bite.
• Versatile Crowd-Pleaser: Perfect for summer gatherings, potlucks, holiday celebrations, or as an elegant dessert that appeals to both kids and adults with its irresistible combination of textures and flavors.

What You’ll Need For Delia Smith Lemon Meringue Pie

• All-Purpose Flour: The base foundation for creating a crisp and tender pie shell.
• Unsalted Butter, Salt, Cold Water: Essential components for achieving a flaky and rich crust texture.

• Egg Yolks: Provide rich and creamy texture to the lemon custard.
• Sugar, Cornstarch: Help thicken and stabilize the lemon filling.
• Lemon Juice, Lemon Zest: Deliver bright and tangy citrus flavor to the pie.
• Water, Salt: Support the cooking and seasoning of the filling.
• Butter: Adds smoothness and richness to the lemon custard.

• Egg Whites, Cream of Tartar: Create a light and fluffy meringue with stable peaks.
• Sugar, Salt: Sweeten and enhance the meringue's flavor and structure.

Step-By-Step Instructions For Delia Smith Lemon Meringue Pie

Step 1: Prepare Pie Crust

Roll out the pie dough and carefully place it into a pie dish. Crimp the edges decoratively and place the crust in the refrigerator to chill for about 30 minutes. This helps prevent shrinking during baking.

Step 2: Blind Bake The Crust

Preheat the oven to 375F. Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15-20 minutes until the edges start turning golden. Remove weights and continue baking for another 5-7 minutes until the crust is fully golden.

Step 3: Create Silky Lemon Filling

• Water
• Sugar
• Cornstarch
• Salt

Whisk ingredients together and cook over medium heat, stirring constantly until the mixture thickens and becomes translucent.

Step 4: Temper Egg Yolks

Slowly pour a small amount of hot mixture into egg yolks while whisking continuously. This prevents the eggs from scrambling. Return the tempered yolks back to the pan and cook, stirring constantly, until the filling becomes glossy and smooth.

Step 5: Finish Lemon Filling

• Lemon juice
• Lemon zest
• Butter

Mix until butter is completely melted and incorporated. Pour the filling into the pre-baked pie crust.

Step 6: Whip Luxurious Meringue

• Cream of tartar
• Sugar
• Salt

Whip until stiff, glossy peaks form. This creates a beautiful, stable meringue topping.

Step 7: Top And Torch The Pie

Spread the meringue over the lemon filling, making sure to seal the edges completely. Use the back of a spoon to create decorative peaks and swirls.

Step 8: Bake And Brown Meringue

Lower oven temperature to 350F. Bake the pie for 15-20 minutes, watching carefully to achieve a golden-brown meringue top without burning.

Step 9: Cool And Chill

Allow the pie to cool completely at room temperature, then refrigerate for at least 3 hours before serving. This helps the filling set and makes slicing easier.

Tips To Nail Delia Smith Lemon Meringue Pie

• Master Pie Crust Perfection: Use cold butter and minimal handling to create a flaky, tender crust that won't shrink during blind baking.
• Prevent Weepy Meringue: Ensure egg whites are at room temperature and add sugar gradually to create stable, glossy peaks that won't separate.
• Zest for Maximum Flavor: Use fresh lemon zest and juice for a bright, intense citrus punch that elevates the entire dessert.
• Seal Meringue Securely: Spread meringue to the pie crust edges, creating a complete seal to prevent liquid separation and weeping.
• Chill for Clean Slices: Allow the pie to cool completely and refrigerate for at least 3 hours to set the filling and make cutting easier.

Lemon Meringue Pie Recipe

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4.7 from 40 reviews

• Total Time: 45 minutes
• Yield: 8 1x

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Description

Creamy lemon meringue pie delivers a perfect balance of tangy citrus and sweet, pillowy meringue that dances across your palate. Silky custard nestled in a buttery crust promises a delightful dessert you’ll savor with pure culinary joy.

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Ingredients

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Pie Filling Ingredients:

• 1 homemade pie crust
• 1 1/3 cups (320 milliliters) water
• 1 cup (200 grams) granulated sugar
• 1/3 cup (38 grams) cornstarch
• 1/4 teaspoon salt
• 1/2 cup (120 milliliters) fresh lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons (28 grams) unsalted butter
• 5 large egg yolks

Meringue Ingredients:

• 5 large egg whites
• 1/2 teaspoon cream of tartar
• 1/2 cup (100 grams) granulated sugar
• 1/8 teaspoon salt

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Instructions

1. Prepare pie crust by thoroughly chilling, then blind-bake at 375F (190C) until golden and crisp.
2. Create a smooth lemon custard base by whisking water, sugar, cornstarch, and salt in a saucepan, cooking until mixture thickens and becomes translucent.
3. Carefully temper egg yolks by gradually introducing hot liquid, then combine and cook until the mixture develops a glossy, smooth consistency.
4. Remove custard from heat and incorporate fresh lemon juice, zest, and butter, stirring until fully integrated and silky.
5. Craft meringue by vigorously beating egg whites with cream of tartar, sugar, and salt until stiff, glossy peaks form.
6. Pour lemon custard into pre-baked pie shell, ensuring an even distribution and smooth surface.
7. Gently layer meringue over custard, carefully sealing edges and creating decorative swirls or peaks.
8. Bake at 350F (177C) for 20-25 minutes, watching meringue turn golden brown and achieving a light, marshmallow-like texture.
9. Allow pie to cool completely at room temperature, then refrigerate for minimum 3 hours to set filling and enhance flavor profile.

Notes

• Ensure pie crust is well-chilled before blind-baking to prevent shrinkage and maintain a crisp texture.
• Temper egg yolks carefully by slowly adding hot liquid to prevent scrambling, creating a smooth, silky filling.
• Use freshly squeezed lemon juice for the brightest, most vibrant citrus flavor that truly makes the pie sing.
• Create picture-perfect meringue by beating egg whites to stiff, glossy peaks and spreading it to seal completely against the pie’s edges.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 236
• Sugar: 38 g
• Sodium: 123 mg
• Fat: 6 g
• Saturated Fat: 3 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 110 mg