Jamie Oliver’s Lemon Meringue Pie Recipe

Jamie Oliver’s Lemon Meringue Pie is the perfect balance of tangy lemon curd and sweet, pillowy meringue, housed in a buttery, flaky pastry. It’s a show-stopping dessert that’s as satisfying to make as it is to enjoy, blending fresh ingredients with simple techniques to create a delightful treat for any occasion.

What Is Jamie Oliver’s Lemon Meringue Pie

Jamie Oliver’s Lemon Meringue Pie is a twist on the classic British dessert, featuring a rich lemon curd filling, a golden, crisp pastry crust, and a towering meringue topping. His version is all about using fresh ingredients and highlighting the natural sweetness of the lemons, creating a tangy yet smooth curd that perfectly complements the light, airy meringue. This pie is a harmonious combination of textures and flavors, offering a zesty yet indulgent experience.

Jamie Oliver’s Lemon Meringue Pie Recipe

Ingredients Needed

To make Jamie Oliver’s Lemon Meringue Pie, you’ll need the following ingredients:

For The Pastry

• 250g plain flour (for a delicate and tender crust)
• 125g unsalted butter (cold and cubed)
• 1 egg yolk (to bring richness)
• 2 tbsp cold water (to bind the dough)

For The Lemon Curd

• 4 large lemons (zested and juiced, for maximum flavor)
• 200g caster sugar (for a smooth sweetness)
• 2 whole eggs + 2 extra egg yolks (for richness and structure)
• 75g unsalted butter (to enrich the curd)
• 1 tbsp cornflour (to help thicken the curd)

For The Meringue

• 4 egg whites (room temperature, for better aeration)
• 200g caster sugar (for sweet, stiff peaks)
• A pinch of salt (to stabilize the meringue)

Equipment Needed

To craft this delightful pie, you will need the following kitchen tools:

• A food processor (for quick pastry preparation)
• A pie dish (preferably a 23cm or 9-inch tart pan)
• A whisk or electric mixer (for whipping the meringue to perfection)
• A medium saucepan (to make the lemon curd)
• A rolling pin (to roll out the pastry)
• A sieve (for straining the lemon curd, ensuring smoothness)
• A pastry brush (to lightly glaze the pastry)
• A sharp knife (to trim the pastry edges)

How To Make Jamie Oliver’s Lemon Meringue Pie?

Step 1: Prepare The Pastry

1. In a food processor, blend the flour and cold butter until the mixture resembles breadcrumbs.
2. Add the egg yolk and cold water, then pulse until the dough comes together.
3. Turn the dough out onto a lightly floured surface, knead briefly, then wrap in cling film and refrigerate for at least 30 minutes.
4. Roll out the chilled dough and line a tart pan. Use a fork to prick the base, then line with baking paper and fill with baking beans. Bake in a preheated oven (190°C/375°F) for 15 minutes, then remove the paper and beans and bake for another 5-10 minutes until golden.

Step 2: Make The Lemon Curd

1. In a saucepan, whisk together the lemon juice, zest, sugar, eggs, and egg yolks. Heat gently over medium-low heat.
2. Add butter and stir constantly until the mixture thickens to a custard-like consistency.
3. Mix the cornflour with a little cold water, then stir this slurry into the curd to thicken it further. Keep stirring for another 2-3 minutes.
4. Remove from heat and strain the curd through a sieve to remove any lumps or zest. Let it cool slightly before pouring it into the baked pastry crust.

Step 3: Make The Meringue

1. Beat the egg whites with a pinch of salt until soft peaks form.
2. Gradually add the caster sugar while continuing to beat until the meringue is glossy and stiff peaks form.
3. Spoon or pipe the meringue onto the lemon curd, spreading it out to the edges to seal.

Step 4: Bake And Serve

1. Bake the pie in a preheated oven at 180°C/350°F for 10-15 minutes until the meringue is golden and crisp.
2. Let the pie cool slightly before serving to allow the filling to set.

Expert Tips

1. Perfect Pastry Tip: Ensure the butter is cold when making the pastry. This helps create a crisp, flaky texture. If you don’t have a food processor, you can rub the butter into the flour by hand until the mixture resembles breadcrumbs.
2. Lemon Curd Consistency: For a smooth curd, don’t rush the cooking process. Keep the heat low to avoid scrambling the eggs. Stir constantly to achieve the perfect silky texture.
3. Meringue Tips: Make sure the egg whites are at room temperature for maximum volume. Adding the sugar gradually while whipping ensures the meringue will be stable and glossy. Also, ensure there’s no yolk in the egg whites, as this can prevent them from whipping properly.
4. Chill the Pastry: Resting the dough in the fridge before rolling it out is essential for preventing shrinkage during baking.

Jamie Oliver’s Lemon Meringue Pie is a refreshing take on a traditional dessert, offering a perfect balance of tangy lemon curd and light, airy meringue. Whether you’re a seasoned baker or a beginner, this recipe is straightforward and incredibly rewarding. With fresh ingredients and a few simple techniques, you can create a pie that is both visually stunning and full of flavor-perfect for impressing guests or simply treating yourself to something special!

Easy Recipe Variations For Jamie Oliver’s Lemon Meringue Pie

Jamie Oliver’s Lemon Meringue Pie is already a delightful, zesty dessert with the perfect balance of tart lemon filling and sweet, airy meringue. However, for those looking to add a personal twist or simplify the process, there are plenty of easy variations you can try!

1. Gluten-Free Lemon Meringue Pie: If you’re avoiding gluten, swap out the traditional shortcrust pastry for a gluten-free version. You can find pre-made gluten-free pie bases at most supermarkets, or you can make your own by combining gluten-free flour, butter, and a little water to form a dough. Alternatively, for a more unique twist, make the crust from crushed gluten-free cookies like Digestives or Oreos.
2. Berries in the Lemon Filling: While the traditional lemon filling is tart and sharp, you can infuse it with additional flavors by adding mashed berries, such as raspberries, strawberries, or blueberries. Just gently fold the berries into the lemon mixture before pouring it into the crust. The combination of tangy lemon and sweet berries will add depth and color to your pie.
3. Lemon and Lime Fusion: For an extra burst of citrus flavor, mix lemon and lime in the filling. The lime’s slight bitterness complements the sweet-tart lemon, giving the filling a unique and complex flavor profile. This citrus combo is an ideal choice for those who love a refreshing, citrus-forward dessert.
4. Coconut Meringue: Give the meringue topping a tropical twist by adding shredded coconut. Just fold some toasted coconut flakes into the meringue mix for a chewy, flavorful topping that adds both texture and taste. The coconut complements the citrus filling beautifully and gives a lovely crunch when you bite into the pie.
5. Chia Seed Lemon Filling: For a healthier option, swap out some of the sugar in the lemon filling with chia seeds. Chia seeds will naturally thicken the filling and provide an extra nutritional boost. The chia seeds absorb the liquid from the lemon juice and create a satisfying, slightly chewy texture without compromising the flavor.
6. Cinnamon Spice Twist: If you’re looking to warm up the flavors a bit, add a touch of cinnamon or nutmeg to the filling or meringue. This will add a warm, comforting spice that is perfect for colder months, giving the pie a seasonal, cozy flavor.

Each of these variations brings a unique spin to the classic lemon meringue pie while maintaining its essential charm. Whether you’re catering to dietary preferences, seasonal ingredients, or simply seeking a new taste sensation, these modifications will make your pie truly stand out.

Best Practices To Store Leftovers

Storing leftover lemon meringue pie properly is key to keeping it fresh and delicious for as long as possible. Here are some best practices to ensure your pie stays in perfect condition:

1. Refrigerate Immediately: Because the pie has a custard-based filling, it should be stored in the fridge to prevent any bacterial growth. Let the pie cool completely before placing it in the fridge. Leaving it out at room temperature for more than two hours can affect both the flavor and safety of the pie.
2. Use an Airtight Container: To preserve the crispness of the meringue and prevent it from absorbing any odors from the fridge, place the pie in an airtight container. If you don’t have a container large enough, you can loosely cover the pie with plastic wrap or wax paper, but try to keep the topping as intact as possible.
3. Cover with Plastic Wrap: If storing an entire pie and you don’t have a suitable airtight container, gently cover it with plastic wrap. Make sure to press the wrap around the edges of the pie to prevent the meringue from becoming soggy. For better results, you can use a piece of wax paper as a barrier between the meringue and the plastic wrap.
4. Consume Within 2-3 Days: Lemon meringue pie is best when eaten fresh, but if you’re storing leftovers, try to enjoy them within 2-3 days. The meringue can start to lose its crispness and the lemon filling may soften over time, so it’s always best to eat it while it’s still fresh.
5. Freezing Leftovers: If you’ve made more than you can eat, freezing is an option. However, freezing can affect the texture of the meringue. To freeze, slice the pie into individual portions, wrap each slice tightly in plastic wrap, and then place it in a freezer-safe bag. The filling should freeze well, but the meringue will become softer once thawed. When you’re ready to eat, allow it to thaw in the fridge overnight.
6. Reheating Meringue: If you want to enjoy the pie warm after storing leftovers, it’s possible to re-crisp the meringue in the oven. Preheat your oven to 350°F (175°C), and bake the pie (or individual slices) for about 10 minutes until the meringue turns golden again. Keep an eye on it to avoid overcooking the filling.

What Goes Well With Lemon Meringue Pie?

Lemon meringue pie is a zesty, refreshing dessert on its own, but pairing it with the right accompaniments can elevate the experience to a whole new level. Here are some ideas for what goes well with this classic treat:

1. Fresh Berries: A few handfuls of fresh raspberries, strawberries, or blueberries are a perfect complement to the tangy lemon filling. The burst of freshness and sweetness from the berries balances out the tartness of the pie and adds a refreshing contrast in texture.
2. Whipped Cream: A dollop of lightly sweetened whipped cream on the side can bring richness to the sharp lemon flavors of the pie. It’s a classic pairing that adds a creamy, smooth texture and softens the acidity of the lemon filling.
3. Ice Cream: Lemon meringue pie pairs wonderfully with a scoop of vanilla or coconut ice cream. The cool, creamy ice cream contrasts nicely with the warm, tangy filling and adds a touch of indulgence to the dessert.
4. Tea or Coffee: For a more sophisticated pairing, serve your pie with a hot cup of Earl Grey tea or a freshly brewed espresso. The fragrant citrus notes in the tea or the boldness of the coffee provide a perfect balance to the sweet, tart flavors of the pie.
5. Candied Nuts: Toasted or candied almonds, pecans, or hazelnuts can add a crunchy texture that pairs beautifully with the smooth lemon filling and airy meringue. These nuts also bring a hint of sweetness that complements the tanginess of the pie.
6. Lemonade: If you want to play up the citrus theme, serve your lemon meringue pie with a refreshing glass of homemade lemonade. The tartness of the lemonade enhances the lemon flavors in the pie and provides a fresh, thirst-quenching contrast.

Conclusion

Jamie Oliver’s Lemon Meringue Pie is a timeless dessert that combines the brightness of lemon with the delicate sweetness of meringue. Whether you’re adding variations to the recipe to suit your tastes, properly storing leftovers, or pairing it with the perfect accompaniments, this pie is versatile enough to bring joy to any occasion.

The key to success lies in the balance of flavors, freshness, and how you enjoy it-whether that’s as-is, paired with a cup of tea, or served with a side of fruit. So, enjoy creating this classic dessert and experimenting with its many possibilities!.

FAQs

What Ingredients Are Required For Jamie Oliver’s Lemon Meringue Pie Recipe?

Jamie Oliver’s lemon meringue pie recipe requires the following ingredients: digestive biscuits, butter, lemons (for zest and juice), eggs (for the meringue and filling), sugar, cornflour, and a pinch of salt.

How Do I Make The Lemon Filling In Jamie Oliver’s Lemon Meringue Pie?

To make the lemon filling, whisk together egg yolks, lemon juice, sugar, and cornflour in a pan. Heat the mixture gently while stirring constantly until it thickens. Once thickened, remove from heat and add a knob of butter, then set aside to cool.

Can I Use A Store-bought Crust For Jamie Oliver’s Lemon Meringue Pie?

Yes, you can use a store-bought pie crust if you prefer to save time. However, Jamie Oliver’s recipe typically uses a homemade digestive biscuit crust, which you can prepare by crushing digestive biscuits and mixing them with melted butter.

What Is The Best Way To Achieve A Perfect Meringue For Jamie Oliver’s Pie?

To achieve a perfect meringue, whisk egg whites with sugar until stiff peaks form. Make sure the mixing bowl and whisk are clean and dry to avoid any interference with the egg whites. Once stiff peaks form, gently spread the meringue over the lemon filling, making sure it reaches all the edges.

How Long Should I Bake Jamie Oliver’s Lemon Meringue Pie?

Bake the lemon meringue pie at 180°C (350°F) for around 15-20 minutes or until the meringue is golden brown. Keep an eye on it to avoid burning the meringue.

Can I Prepare Jamie Oliver’s Lemon Meringue Pie Ahead Of Time?

Yes, you can prepare Jamie Oliver’s lemon meringue pie ahead of time. Once baked, allow the pie to cool completely before storing it in the fridge. It will keep for up to 2-3 days.

How Do I Prevent The Meringue From Weeping Or Shrinking?

To prevent meringue from weeping or shrinking, ensure the egg whites are whisked to stiff peaks and the meringue is spread over the filling while it is still hot. Avoid overbaking the pie, as this can cause the meringue to shrink.

Can I Use A Different Type Of Citrus For The Filling?

While Jamie Oliver’s recipe calls for lemons, you can experiment with other citrus fruits like limes or oranges for a variation. Just keep in mind that the taste will differ from the classic lemon meringue pie.

Is It Necessary To Use Cornflour In The Lemon Filling?

Yes, cornflour (cornstarch) is crucial for thickening the lemon filling. It helps achieve the smooth and set consistency that is characteristic of a good lemon meringue pie.

Can I Make Jamie Oliver’s Lemon Meringue Pie Gluten-free?

To make Jamie Oliver’s lemon meringue pie gluten-free, substitute the digestive biscuits with gluten-free biscuits or use a gluten-free pie crust. The rest of the recipe is naturally gluten-free.