Jamie Oliver Lemon Meringue Pie is made with sweet pastry, cornflour, caster sugar, lemons, unsalted butter, free-range egg yolks, and free-range egg whites. This easy Lemon Meringue Pie by Jamie Oliver recipe creates a dessert that takes about 2 hours to prepare and can serve up to 8 people.
More Jamie Oliver Recipe:
💛 Why You’ll Love This Lemon Meringue Pie Recipe:
- It’s Special: This recipe makes the old favorite, lemon meringue pie, even better. It perfectly mixes sour and sweet tastes.
- Easy to Make: Jamie shows you how to make this pie step by step, so even if you’re new to baking, you can make a great pie.
- Good Anytime: You can enjoy this pie hot or cold, so it’s perfect for any time of year or any event.
- Looks Amazing: The shiny meringue and bright lemon layer will wow your friends and family.
- Always Great: Jamie Oliver’s recipes are famous for being tasty and easy to follow. This pie will definitely make everyone happy.
🍋 Jamie Oliver Lemon Meringue Pie Ingredients
- Plain flour, for dusting
- 1 x 375g pack of sweet pastry
- 3 tablespoons cornflour (for the curd)
- 270g caster sugar (150g for the curd, 120g for the meringue)
- 3 medium lemons (to yield about 1/2 cup of lemon juice)
- 50g unsalted butter, cubed
- 3 free-range egg yolks (for the curd)
- 4 free-range egg whites (for the meringue)
🥮 How To Make Jamie Oliver Lemon Meringue Pie
1. Prepare The Pastry:
- Preheat your oven to 190ºC (375ºF/gas 5).
- Lightly dust a flat surface with flour and roll out the pastry until it is about as thick as a £1 coin.
- Carefully lift the pastry using your rolling pin and place it over a 23cm loose-bottom fluted flan tin. Press gently into the bottom and sides. Patch any tears with extra pastry.
- Trim excess pastry with a knife. Push the edges slightly up the sides to prevent shrinkage.
- Cover the pastry with baking parchment and fill with baking beans or uncooked rice. Blind bake for 10 to 12 minutes until the pastry is firm. Remove the parchment and weights, then bake for another 4 to 5 minutes until golden.
2. Make The Lemon Curd:
- In a saucepan, mix the juice of 3 lemons, 150g sugar, and 3 tablespoons cornflour. Stir over low heat until the sugar dissolves. Add cubed butter and stir until the mixture thickens. Remove from heat.
- Whisk 3 egg yolks in a bowl. Slowly pour in the hot lemon mixture, whisking constantly. Return the mix to the saucepan and cook over low heat, stirring until thickened.
- Pour the curd into the baked pastry case and let it cool in the fridge for at least 30 minutes.
3. Prepare The Meringue:
- In a clean bowl, beat the egg whites until soft peaks form. Gradually add 120g sugar, continuing to beat until the meringue is thick and glossy.
- Use two tablespoons to place blobs of meringue over the cooled curd, creating peaks.
4. Bake The Pie:
- Lower the oven temperature to 150ºC (300ºF/gas 2).
- Bake the pie for 30 minutes, or until the meringue is golden and firm.
5. Serve:
Let the pie cool slightly before serving warm, or chill in the fridge and serve cold. Enjoy your delicious lemon meringue pie!
💭Recipe Tips:
- Check Your Oven: Use a thermometer to make sure your oven is at the right heat. This helps the pastry cook right and keeps the meringue from getting too dark too fast.
- Keep Curd Cool: Let the lemon curd cool before putting meringue on top. This stops the meringue from getting soggy and helps it stick to the curd.
- Smooth Curd is Key: Stir the lemon curd all the time when you cook it. This stops lumps and makes sure your pie filling is smooth.
- Clean Tools for Meringue: Make sure your bowl and beaters are very clean before you make meringue. Any grease can stop the egg whites from getting fluffy.
- Do Blind Baking Right: Always blind bake the pastry with something heavy like baking beans or rice. This keeps the bottom of your pie flat and makes sure it’s crispy.
🍺 What To Serve With Lemon Meringue Pie?
Lemon Meringue Pie pairs well with vanilla ice cream, whipped cream, a berry compote, and a light coffee. It also can be served alongside fresh fruit salad, mint leaves, a sprinkle of powdered sugar, and a drizzle of caramel.
🎚 How To Store Leftovers Lemon Meringue Pie?
- Refrigerate: Store the pie in the refrigerator, covered, for up to 3 days.
- Freeze: Freezing is not recommended as it can affect the texture of the meringue and curd.
FAQ’S:
Can I Use Store-bought Lemon Juice Instead Of Fresh Lemons?
Yes, you can use store-bought lemon juice, but fresh lemon juice will give a brighter, fresher flavor to your pie.
What Can I Use If I Don’t Have Baking Beans Or Rice For Blind Baking?
You can use dried beans or even sugar instead. Just remember to save them for next time.
How Can I Prevent The Meringue From Cracking?
To prevent cracking, make sure to spread the meringue on the pie while the lemon curd is still warm, and avoid opening the oven door while the pie is baking.
Can The Lemon Meringue Pie Be Made A Day Ahead?
Yes, you can prepare the pie a day ahead and store it in the refrigerator. However, it’s best served within 24 hours to maintain the best texture and appearance.
More Jamie Oliver Recipe:
- Jamie Oliver Pineapple Upside-down Cake
- Jamie Oliver Black Forest Gateau Recipe
- Jamie Oliver Key Lime Pie
Jamie Oliver Lemon Meringue Pie Nutrition Facts:
- Calories: 298
- Total Fat: 10g
- Saturated Fat: 4g
- Cholesterol: 110mg
- Sodium: 229mg
- Total Carbohydrate: 50g
- Dietary Fiber: 2g
- Total Sugars: 35g
- Protein: 4g
- Calcium: 35mg
- Iron: 1mg
- Potassium: 97mg
Jamie Oliver Lemon Meringue Pie
Description
Jamie Oliver Lemon Meringue Pie is made with sweet pastry, cornflour, caster sugar, lemons, unsalted butter, free-range egg yolks, and free-range egg whites. This easy Lemon Meringue Pie by Jamie Oliver recipe creates a dessert that takes about 2 hours to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat your oven to 190ºC (375ºF/gas 5).
- Lightly dust a flat surface with flour and roll out the pastry until it is about as thick as a £1 coin.
- Carefully lift the pastry using your rolling pin and place it over a 23cm loose-bottom fluted flan tin. Press gently into the bottom and sides. Patch any tears with extra pastry.
- Trim excess pastry with a knife. Push the edges slightly up the sides to prevent shrinkage.
- Cover the pastry with baking parchment and fill with baking beans or uncooked rice. Blind bake for 10 to 12 minutes until the pastry is firm. Remove the parchment and weights, then bake for another 4 to 5 minutes until golden.
- In a saucepan, mix the juice of 3 lemons, 150g sugar, and 3 tablespoons cornflour. Stir over low heat until the sugar dissolves. Add cubed butter and stir until the mixture thickens. Remove from heat.
- Whisk 3 egg yolks in a bowl. Slowly pour in the hot lemon mixture, whisking constantly. Return the mix to the saucepan and cook over low heat, stirring until thickened.
- Pour the curd into the baked pastry case and let it cool in the fridge for at least 30 minutes.
- In a clean bowl, beat the egg whites until soft peaks form. Gradually add 120g sugar, continuing to beat until the meringue is thick and glossy.
- Use two tablespoons to place blobs of meringue over the cooled curd, creating peaks.
- Lower the oven temperature to 150ºC (300ºF/gas 2).
- Bake the pie for 30 minutes, or until the meringue is golden and firm.
- Let the pie cool slightly before serving warm, or chill in the fridge and serve cold. Enjoy your delicious lemon meringue pie!
Prepare The Pastry:
Make The Lemon Curd:
Prepare The Meringue:
Bake The Pie:
Serve:
Notes
- Check Your Oven: Use a thermometer to make sure your oven is at the right heat. This helps the pastry cook right and keeps the meringue from getting too dark too fast.
- Keep Curd Cool: Let the lemon curd cool before putting meringue on top. This stops the meringue from getting soggy and helps it stick to the curd.
- Smooth Curd is Key: Stir the lemon curd all the time when you cook it. This stops lumps and makes sure your pie filling is smooth.
- Clean Tools for Meringue: Make sure your bowl and beaters are very clean before you make meringue. Any grease can stop the egg whites from getting fluffy.
- Do Blind Baking Right: Always blind bake the pastry with something heavy like baking beans or rice. This keeps the bottom of your pie flat and makes sure it’s crispy.
Jamie Oliver Lemon Meringue Pie