I remember the first time I tried making a lemon meringue pie. I was in my late teens, determined to impress my family with a homemade dessert for a Sunday dinner. I’d always been a fan of the tart-sweet combination of lemon and sugar, but I had never dared to take on the complexity of the meringue. Let’s just say, the first attempt didn’t quite turn out as planned. The meringue was more of a sad, runny mess, and the lemon filling turned out to be a bit too sharp.
But that first experience lit a spark. Over time, I’ve mastered the art of the lemon meringue pie, and Jamie Oliver’s recipe became my go-to when I needed something reliable and incredibly satisfying. His take on this classic dessert is as simple as it is delicious. There’s something about that tangy lemon filling paired with the light and crispy meringue that just gets me every time.
So, if you’re thinking about making a lemon meringue pie, Jamie’s recipe is a perfect place to start. It’s easy, accessible, and will surely have your family asking for seconds.
Jamie Oliver’s Lemon Meringue Pie Recipe
Jamie Oliver’s approach to lemon meringue pie combines rustic simplicity with a focus on quality ingredients. His recipe doesn’t overcomplicate things, which makes it a great choice for both beginners and experienced bakers. Here’s what I love about it:
- Flaky crust – Jamie’s crust is buttery and soft yet sturdy enough to hold the filling.
- Perfect balance of sweetness and tartness – The lemon filling is tangy but sweet enough to satisfy any sugar cravings.
- Crisp meringue topping – The meringue is light, fluffy, and caramelized just right, offering a perfect contrast to the richness of the filling.
Ingredients Needed
The beauty of Jamie Oliver’s recipe lies in its straightforwardness. You won’t need any obscure ingredients. Here’s what you’ll need:
For The Base
- 250g plain flour – This is the structure of your pie.
- 125g unsalted butter – Adds that buttery, rich flavor.
- 50g icing sugar – Ensures a smooth, slightly sweet crust.
- 1 egg yolk – Helps bind everything together.
- Cold water – A little at a time to bring the dough together.
For The Lemon Filling
- 6 large lemons – Freshly squeezed for that vibrant tartness.
- 250g caster sugar – The perfect amount of sweetness to balance the tanginess.
- 1 tablespoon cornflour – Gives the filling that velvety, smooth consistency.
- 3 large egg yolks – Adds richness to the filling.
- 50g unsalted butter – Ensures a creamy texture.
For The Meringue
- 6 large egg whites – These create the fluffy meringue.
- 300g caster sugar – The sugar stabilizes the meringue and adds sweetness.
How To Make Jamie Oliver’s Lemon Meringue Pie
The method might sound long, but trust me, the steps are straightforward, and the result is completely worth it. Here’s how you do it:
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Make The Crust
- In a bowl, combine flour, butter, and icing sugar. Rub the butter in until it resembles breadcrumbs.
- Add egg yolk and mix until combined. Gradually add cold water, a little at a time, until the dough comes together.
- Roll it out on a floured surface and line a pie tin with the dough. Chill in the fridge for 30 minutes to firm it up.
- Bake at 180°C (350°F) for about 15 minutes until golden and crisp. Set aside to cool.
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Prepare The Lemon Filling
- In a saucepan, combine lemon juice, zest, caster sugar, and cornflour. Bring to a simmer over medium heat, whisking constantly until it thickens.
- Once thickened, remove from heat and stir in butter and egg yolks until smooth. Set aside.
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Whip The Meringue
- In a clean bowl, whisk the egg whites until soft peaks form. Gradually add sugar, continuing to whisk until stiff, glossy peaks form.
- Spoon the meringue onto the lemon filling, spreading it out to the edges to seal in the lemon filling.
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Bake
- Pop the pie into the oven at 160°C (320°F) for about 25 minutes, or until the meringue is golden brown.
- Serve and enjoy!
Ingredient Science Spotlight
One of the most interesting parts of baking is the science behind each ingredient. Let’s break down a couple of key components:
- Butter in the crust: Butter provides tenderness and flavor to the pie crust. It melts and coats the flour particles, which helps prevent the formation of gluten, giving you that flaky, crumbly texture.
- Egg yolks in the lemon filling: The fat in egg yolks helps create a smooth, creamy texture in the lemon curd. They also act as an emulsifier, blending the lemon juice and butter into a cohesive filling.
- Meringue structure: The key to a perfect meringue is the sugar. As the egg whites are whipped, they trap air, and the sugar helps stabilize these bubbles, creating that fluffy, light texture.
Expert Tips
- Rest the dough: Don’t skip the step of chilling your dough. It makes it easier to roll out and prevents shrinkage when baking.
- Slowly add water to the dough: You want just enough water to bring the dough together. Adding too much can make it tough.
- Don’t overwhip the meringue: While you want stiff peaks, be careful not to overwhip. The meringue can become dry and lose its fluffiness if you go too far.
- Watch the oven temperature: Bake the pie at a lower temperature for the meringue to avoid burning the top while ensuring it cooks through.
Recipe Variations
As with any great recipe, there are plenty of ways to make this pie your own. Here are a few ideas:
- Flavored meringue: Add a bit of vanilla or almond extract to the meringue for a subtle twist.
- Baked meringue edges: If you like your meringue a bit crunchier, leave it in the oven for a little longer to get a golden, crispy edge.
- Lemon and lime combination: Mix in some fresh lime juice with the lemon for an extra layer of citrus flavor.
Final Words
Making a lemon meringue pie isn’t just about the final product; it’s about the process. It’s one of those dishes that has a way of making you feel accomplished in the kitchen. Jamie Oliver’s version is straightforward, but it’s all about balance-tartness, sweetness, and texture coming together in a perfect symphony.
Baking this pie brings back memories of family gatherings, laughter, and a sense of accomplishment in the kitchen. I hope it brings the same joy to your home.
FAQs
What Makes Jamie Oliver’s Lemon Meringue Pie Different From Others?
Jamie Oliver’s recipe uses fresh, zesty lemons and a buttery, crisp pastry. He also adds a perfect balance of sweetness and tang in the meringue.
Can I Make The Lemon Meringue Pie Ahead Of Time?
Yes, you can make it a day ahead. Just store the pie in the fridge once it’s fully set and bake the meringue fresh if needed.
How Do I Prevent The Meringue From Weeping?
To prevent weeping, make sure the meringue is fully whipped and the lemon filling is hot when you top it with the meringue before baking.