Adan Kendric Jamie Oliver’s Lemon Meringue Pie is a stunning dessert with a buttery crust, tangy lemon filling, and fluffy, golden meringue topping. This classic pie combines sweet and tart flavors in perfect harmony and is ideal for any special occasion or gathering. The bright lemon flavor makes it refreshing, while the light, marshmallowy meringue adds the perfect touch.
Why This Recipe Is a Must-Try
- Classic Dessert: Lemon meringue pie is a well-loved dessert that brings together a variety of textures and flavors.
- Zesty Lemon Filling: The lemon curd filling provides a delightful tartness that balances out the sweetness of the meringue.
- Fluffy Meringue Topping: The meringue is light and airy with a beautiful golden finish.
- Great for Entertaining: This pie is a crowd-pleaser and looks impressive on the dessert table.
- Balanced Sweetness: The combination of sweet and tart flavors makes this dessert perfect for those who prefer a balanced dessert.
Other Jamie Oliver Recipes
What is Jamie Oliver Lemon Meringue Pie?
Jamie Oliver Lemon meringue pie is a classic dessert featuring three main components: a buttery pie crust, a lemon curd filling, and a fluffy meringue topping. It’s baked until the meringue is lightly browned and the lemon filling is set, creating a dessert with contrasting textures and flavors.
Jamie Oliver Lemon Meringue Pie Ingredients
For the Crust:
- 250g plain flour
- 125g unsalted butter, chilled and cubed
- 50g icing sugar
- 1 large egg yolk
- 2-3 tablespoons cold water
For the Lemon Filling:
- 4 large egg yolks (reserve whites for meringue)
- 200g caster sugar
- 50g cornflour
- 300ml water
- Zest and juice of 3 large lemons
- 50g unsalted butter
For the Meringue Topping:
- 4 large egg whites
- 200g caster sugar
- 1 teaspoon cornflour
Step-by-Step Instructions to Prepare Jamie Oliver Lemon Meringue Pie
1. Prepare the Pastry Crust
- In a large mixing bowl, sift the flour and icing sugar. Add the chilled, cubed butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.
- Add the egg yolk and cold water, one tablespoon at a time, until the dough comes together. Knead it lightly, shape into a disk, wrap in cling film, and chill in the fridge for 30 minutes.
2. Roll Out the Pastry and Blind Bake
- Preheat your oven to 180°C (350°F). Roll out the pastry on a floured surface to fit a 9-inch pie dish. Line the pie dish with the pastry, trimming off any excess.
- Prick the base with a fork, line it with parchment paper, and fill it with baking beans or rice. Bake for 15 minutes, remove the parchment and beans, and bake for another 5-7 minutes until lightly golden. Set aside to cool.
3. Make the Lemon Filling
- In a saucepan, combine the caster sugar and cornflour. Gradually whisk in the water until smooth. Place the pan over medium heat and cook, stirring constantly, until the mixture thickens and boils.
- Remove from heat and stir in the lemon zest, lemon juice, and butter until smooth. Gradually whisk in the egg yolks until fully incorporated.
- Return the pan to low heat and cook for an additional 2-3 minutes, stirring constantly until thickened. Pour the lemon filling into the cooled pastry crust and set aside.
4. Prepare the Meringue Topping
- In a large mixing bowl, whisk the egg whites until they form soft peaks. Gradually add the caster sugar, one tablespoon at a time, whisking until the mixture is glossy and forms stiff peaks.
- Gently fold in the cornflour, which helps stabilize the meringue.
5. Top the Pie with Meringue and Bake
- Preheat the oven to 180°C (350°F). Spoon the meringue over the lemon filling, spreading it out to the edges to seal the filling completely. Create peaks on the surface using the back of a spoon.
- Bake the pie for 15-20 minutes or until the meringue is golden brown and set. Remove from the oven and let the pie cool before slicing.
6. Serve
- Slice and serve the lemon meringue pie at room temperature. Store any leftovers in the fridge for up to 2 days.
What to Serve with Jamie Oliver Lemon Meringue Pie
- Whipped Cream: A dollop of lightly whipped cream adds richness and complements the tart lemon flavor.
- Fresh Berries: Serve with fresh raspberries or blueberries for a pop of color and flavor.
- Vanilla Ice Cream: A scoop of vanilla ice cream provides a creamy, cool contrast to the tangy lemon filling.
- Mint Leaves: Garnish with a sprig of fresh mint for a refreshing touch.
- Berry Sauce: Drizzle a homemade berry sauce on the side to add a fruity flavor.
Expert Tips for Mastering Jamie Oliver Lemon Meringue Pie
- Use Fresh Lemons: For the best flavor, use fresh lemon juice and zest. Avoid bottled lemon juice, as it lacks the vibrant taste of fresh lemons.
- Avoid Over-Beating Meringue: Whisk the egg whites until they form stiff peaks, but don’t overbeat, as this can cause the meringue to collapse.
- Seal the Meringue: Spread the meringue to the edges of the crust to seal the filling and prevent it from shrinking during baking.
- Let the Pie Cool: Allow the pie to cool before slicing to help the filling set and make slicing easier.
- Chill for a Firmer Filling: For a firmer, cleaner slice, refrigerate the pie for at least an hour after it cools.
Variations of Jamie Oliver Lemon Meringue Pie
- Lime Meringue Pie: Substitute lime juice and zest for a lime-flavored version of the classic pie.
- Coconut Lemon Meringue Pie: Add shredded coconut to the filling or sprinkle on top of the meringue for a tropical twist.
- Chocolate Lemon Meringue Pie: Add a thin layer of melted dark chocolate on the crust before adding the lemon filling for a chocolatey surprise.
- Mixed Citrus Meringue Pie: Use a mix of lemons, limes, and oranges for a unique citrus flavor.
- Gluten-Free Crust: Use a gluten-free pastry crust for those with gluten sensitivities.
How to Store Leftover Jamie Oliver Lemon Meringue Pie?
- Refrigerate: Store leftover lemon meringue pie in the refrigerator for up to 2 days. Cover it lightly with plastic wrap or foil to prevent the meringue from becoming too soft.
- Freeze: Freezing lemon meringue pie is not recommended, as the meringue can become watery once thawed.
How to Reheat Jamie Oliver Lemon Meringue Pie?
- Room Temperature: Lemon meringue pie is best enjoyed at room temperature, so simply remove it from the fridge about 30 minutes before serving.
- Oven Option: If you prefer a slightly warm pie, reheat individual slices in the oven at 160°C (320°F) for a few minutes, but avoid overcooking as it may cause the meringue to separate.
Nutrition Value (per serving)
- Calories: 340
- Protein: 5g
- Carbohydrates: 50g
- Fat: 14g
- Fiber: 1g
- Sugar: 35g
FAQs
How do I prevent my meringue from weeping or becoming watery?
To prevent the meringue from weeping, ensure the lemon filling is hot when you spread the meringue on top. This helps create a seal between the filling and meringue, minimizing moisture separation. Adding a small amount of cornflour to the meringue also helps stabilize it.
Can I make lemon meringue pie ahead of time?
Yes, you can make the pie ahead of time, but it’s best to prepare it the day you plan to serve it. If made a day in advance, store the pie in the refrigerator and bring it to room temperature before serving to maintain the texture.
How do I get my meringue to be fluffy and light?
To achieve a fluffy, light meringue, whip the egg whites until soft peaks form, then gradually add sugar, one tablespoon at a time, until the mixture becomes glossy and holds stiff peaks. Avoid over-whisking, as this can deflate the meringue.
Can I use bottled lemon juice for lemon meringue pie?
Fresh lemon juice is recommended for the best flavor, as it provides a more vibrant, natural taste compared to bottled juice. Freshly grated lemon zest also enhances the lemon flavor significantly.
Final Words
Jamie Oliver’s Lemon Meringue Pie is a beautiful dessert that balances tart lemon filling with a sweet, fluffy meringue. With a crisp crust and a golden meringue topping, it’s a show-stopping treat that’s perfect for any occasion. Whether you’re serving it at a family gathering or as a weekend indulgence, this pie is sure to impress with its vibrant flavors and stunning presentation.
More Jamie Oliver Recipes
Print
Jamie Oliver Lemon Meringue Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 35-40 minutes
- Total Time: 53 minute
- Yield: serves 8
- Category: Dessert
- Method: Baking
- Cuisine: British-American
Description
Jamie Oliver Lemon meringue pie is a classic dessert featuring three main components: a buttery pie crust, a lemon curd filling, and a fluffy meringue topping. It’s baked until the meringue is lightly browned and the lemon filling is set, creating a dessert with contrasting textures and flavors.
Ingredients
For the Crust:
-
- 250g plain flour
-
- 125g unsalted butter, chilled and cubed
-
- 50g icing sugar
-
- 1 large egg yolk
-
- 2–3 tablespoons cold water
For the Lemon Filling:
-
- 4 large egg yolks (reserve whites for meringue)
-
- 200g caster sugar
-
- 50g cornflour
-
- 300ml water
-
- Zest and juice of 3 large lemons
-
- 50g unsalted butter
For the Meringue Topping:
-
- 4 large egg whites
-
- 200g caster sugar
-
- 1 teaspoon cornflour
Instructions
1. Prepare the Pastry Crust
-
- In a large mixing bowl, sift the flour and icing sugar. Add the chilled, cubed butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.
-
- Add the egg yolk and cold water, one tablespoon at a time, until the dough comes together. Knead it lightly, shape into a disk, wrap in cling film, and chill in the fridge for 30 minutes.
2. Roll Out the Pastry and Blind Bake
-
- Preheat your oven to 180°C (350°F). Roll out the pastry on a floured surface to fit a 9-inch pie dish. Line the pie dish with the pastry, trimming off any excess.
-
- Prick the base with a fork, line it with parchment paper, and fill it with baking beans or rice. Bake for 15 minutes, remove the parchment and beans, and bake for another 5-7 minutes until lightly golden. Set aside to cool.
3. Make the Lemon Filling
-
- In a saucepan, combine the caster sugar and cornflour. Gradually whisk in the water until smooth. Place the pan over medium heat and cook, stirring constantly, until the mixture thickens and boils.
-
- Remove from heat and stir in the lemon zest, lemon juice, and butter until smooth. Gradually whisk in the egg yolks until fully incorporated.
-
- Return the pan to low heat and cook for an additional 2-3 minutes, stirring constantly until thickened. Pour the lemon filling into the cooled pastry crust and set aside.
4. Prepare the Meringue Topping
-
- In a large mixing bowl, whisk the egg whites until they form soft peaks. Gradually add the caster sugar, one tablespoon at a time, whisking until the mixture is glossy and forms stiff peaks.
-
- Gently fold in the cornflour, which helps stabilize the meringue.
5. Top the Pie with Meringue and Bake
-
- Preheat the oven to 180°C (350°F). Spoon the meringue over the lemon filling, spreading it out to the edges to seal the filling completely. Create peaks on the surface using the back of a spoon.
-
- Bake the pie for 15-20 minutes or until the meringue is golden brown and set. Remove from the oven and let the pie cool before slicing.
6. Serve
-
- Slice and serve the lemon meringue pie at room temperature. Store any leftovers in the fridge for up to 2 days.
