Delia Smith Lemon Meringue Pie

Delia Smith's Lemon Meringue Pie is a revival of the famous English classic, celebrated for its supremely light, squashy texture and fragrant lemony taste. This pie embodies a delightful contrast of sweet and tart, encased in a crispy pastry and topped with a soft, meringue crown. The recipe, featured in Delia's Complete How to Cook, serves as a testament to the dish's timeless appeal and Delia's expertise in creating desserts that resonate with the essence of British baking.

Ingredients for the Lemon Meringue Pie

For the pastry:

• 110g plain flour, plus extra for rolling
• A pinch of salt
• 25g softened butter, cut into small lumps
• 25g softened pure lard, cut into small lumps

For the filling:

• Zest and juice of 2 large lemons
• 3 level tablespoons cornflour
• 50g golden caster sugar
• 3 large egg yolks
• 40g butter

For the meringue:

• 3 large egg whites
• 175g golden caster sugar

Preparation Instructions

1. Pastry Making: Begin by sifting flour and salt, then rubbing in butter and lard to achieve a crumbly texture. Gradually add water to form a smooth dough, chill for 30 minutes.
2. Baking the Pastry Case: Roll out the dough, line a tin, prick the base, and bake until golden.
3. Filling Preparation: Combine cornflour, sugar, lemon zest, and water; cook until thick. Remove from heat, incorporate egg yolks, lemon juice, and butter, then pour into the pastry case.
4. Meringue Topping: Whisk egg whites to stiff peaks, gradually add sugar, and spoon over the filling, sealing the edges.
5. Baking: Bake until the meringue is pale beige, crisp outside, and squashy inside.

Storage and Reheating

Lemon Meringue Pie is best served the same day but can be stored in the refrigerator for up to 2 days. For reheating, gently warm in an oven at a low temperature to prevent the meringue from becoming too crispy or melting.

Nutritional Information

This dish is high in sugar due to the meringue topping and pastry base, providing a moderate amount of calories primarily from carbohydrates and fats. The lemon filling adds a small amount of vitamin C.

FAQ about the Lemon Meringue Pie

• Can I make the pastry ahead of time? Yes, the pastry can be made ahead and stored in the refrigerator overnight.
• Why did my meringue weep? Meringue can weep due to undercooking or drastic temperature changes. Ensure it is fully cooked and allow the pie to cool gradually.
• Can I use bottled lemon juice? Fresh lemon juice is recommended for the best flavor and acidity balance.

This recipe is from Delia's Complete How to Cook, showcasing Delia Smith's skill in creating a dessert that's both a joy to make and a delight to eat. For those seeking to perfect their Lemon Meringue Pie, understanding the intricacies of its components—from the crumbly pastry base to the fluffy meringue topping—can elevate this classic dessert to new heights​​​​​​.