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
Scale
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.