Jamie Oliver Lemon Meringue Pie

There’s something about lemon meringue pie that hits like a sunbeam through a kitchen window—bright, sharp, almost too much… but in the best way. Jamie Oliver’s take on it? Yeah, it’s all that and then some. Crispy base, the kind that gives a little crackle when your fork goes in. Lemon curd that bites back, not too sweet. And meringue—oh, the meringue, like clouds toasted by the sun. I made this on a Sunday. One of those days where you want to hide from everything except butter, sugar, and your own thoughts. Inspired by Jamie Oliver.

Ingredients Needed

Pastry stuff:

• Plain flour for dusting
• 1 pack (375g) sweet pastry—store-bought, yep, no shame
• Lemon layer:
• 3 tablespoons cornflour
• 150g caster sugar
• Juice from 3 medium lemons, about half a cup if you’re into measuring
• 50g unsalted butter, in cubes, cold
• 3 egg yolks, free-range if you can swing it

That meringue top:

• 4 egg whites
• 120g caster sugar

How To Make Jamie Oliver Lemon Meringue Pie

1. Get the pastry sorted: Crank the oven to 190°C. Dust your surface and roll out the pastry till it’s somewhere near a pound coin thick. Not perfect? Doesn’t matter. Drape it over a 23cm fluted tart tin. Press it into the corners like you’re tucking it in for bed. Fix any holes with scraps. Trim it, then kind of squish the sides up a bit to stop it shrinking. Line with parchment, fill with beans or rice or whatever you’ve got. Bake 10-12 minutes. Then ditch the weights and go another 5 until it’s golden. Let it breathe.
2. The lemon curd—this part is magic: Juice those lemons. Pour into a pan with sugar and cornflour. Stir over low heat till it all disappears into each other. Add the butter, melt it in slowly. It thickens—don’t walk away. Whisk the yolks separately, then slowly mix in the hot lemon stuff. Keep whisking. Back in the pan, stir again. It’ll turn thick, smooth, and smell like something your grandmother made when she was mad at the world. Pour it into the tart shell. Chill it. Minimum half an hour, longer if your heart says wait.
3. Make the meringue: Clean bowl. I mean really clean—grease ruins everything here. Beat those egg whites. Get them to soft peaks. Then bit by bit, rain in the sugar. Keep beating. It should look like gloss paint. Use two spoons to blob it all over the lemon curd. Make little peaks like you’re sculpting snowdrifts.
4. Back in the oven: Lower it to 150°C. Bake the pie again—yeah, again—for 30 minutes. Meringue should be golden, set, maybe a little cracked if you’re lucky. Let it sit for a bit. Warm or cold? Doesn’t matter. It’s beautiful either way.

Why I Love This Recipe

First time I made this, I didn’t expect much. Thought it’d be fiddly, fussy. But it’s not. It’s bold. It’s forgiving. It’s one of those recipes that asks you to show up and trust yourself. People ate it like they hadn’t seen dessert in a year. I didn’t get a second slice. That tells you everything.

Recipe Tips

• Your oven lies. Use a thermometer if you can. It changes everything.
• Don’t rush the lemon curd. Let it cool. Don’t cheat. Meringue hates heat beneath it.
• Stir constantly. Zone out. Let it be meditative. It’s the only way to get curd without lumps.
• Egg whites and grease are enemies. Clean bowl. No shortcuts.
• If you skip blind baking, the bottom will be sad. Don’t make sad pie.

How To Store This Jamie Oliver Lemon Meringue Pie

• Room temp: A couple of hours max. Then get it chilled.
• Fridge: Keep it covered. It’ll last 2–3 days. Meringue might sag a bit, but it still sings.
• Freezer: Just don’t. Texture turns weird. Sad again.
• Reheat: Cold is great. But if you want it warm, low oven, short time, not too long. You’re not baking it again.

Let’s Answer a Few Questions!

Can I just use lemon juice from a bottle?
You can, sure. But real lemons make you feel like you did something special.

No baking beans. Now what?
Dried beans, rice, sugar. I even used coins once. Worked fine.

Why does my meringue crack?
Usually oven’s too hot or you opened the door like a curious toddler. Don’t.

Can I make this a day early?
Yes. And should. It’s better cold anyway.

Nutrition Facts (per serving)

• Calories: 298
• Carbs: 50g
• Protein: 4g
• Fat: 10g
• Sugar: 35g
• Fibre: 2g
• Sodium: 229mg

Try More Recipe:

• Jamie Oliver Pineapple Upside-down Cake
• Jamie Oliver Black Forest Gateau Recipe
• Jamie Oliver Key Lime Pie