Jamie Oliver Lemon Meringue Pie Recipe

I remember the first time I attempted making a lemon meringue pie. I was in my tiny kitchen, with flour all over the counter and the smell of citrus filling the air. I was trying to follow a recipe I found online but was constantly second-guessing myself. The crust ended up soggy and the meringue was a bit too brown for my liking. But there was one recipe I stumbled upon that made me think, "This is it. This is how it should be." That recipe was from Jamie Oliver.

Jamie has a knack for taking complex dishes and making them approachable, but still full of flavor. His take on lemon meringue pie stood out to me because it was simple, yet elevated. It taught me the delicate art of balancing tart lemon with sweet meringue, and how to get that perfect crisp crust.

Ever since then, it’s been my go-to whenever I want to impress someone with a homemade dessert that’s both comforting and refined. So, if you’re looking to master this iconic dessert, let’s break it down together.

Jamie Oliver’s Lemon Meringue Pie Recipe

When I first tried Jamie’s recipe, I was amazed by how well the flavors came together. The filling was tart but balanced with the perfect sweetness from the meringue. Plus, the crust was buttery and crisp-no sogginess here! Here’s a detailed look at Jamie’s version.

Ingredients Needed

Here’s everything you’ll need to recreate Jamie Oliver’s lemon meringue pie:

• For The Pastry

  • 200g plain flour
  • 100g unsalted butter, cold and cut into cubes
  • 50g icing sugar
  • 1 large egg yolk
  • 1-2 tbsp cold water

• For The Lemon Filling

  • 4 large eggs (separate the whites from the yolks)
  • 200g caster sugar
  • 3 lemons (zest and juice)
  • 40g cornflour
  • 250ml water
  • 50g unsalted butter

• For The Meringue

  • 4 large egg whites
  • 200g caster sugar

How To Make Jamie Oliver’s Lemon Meringue Pie

I still remember the first time I made the lemon filling. I was worried it wouldn’t set, but Jamie’s instructions made it so simple.

Step-by-Step

1. Prepare The Pastry

   • Start by sifting the flour and icing sugar into a bowl.
   • Add the cold butter cubes. Using your fingers, rub the butter into the flour until the mixture looks like breadcrumbs.
   • Add the egg yolk and cold water. Mix until the dough comes together.
   • Wrap it in cling film and let it chill in the fridge for at least 30 minutes.

2. Blind-bake The Pastry

   • Roll the dough out onto a floured surface and line your pie dish.
   • Prick the base with a fork, then line with parchment paper and add baking beans or rice.
   • Bake at 180°C (350°F) for 15 minutes, then remove the paper and beans and bake for another 5-7 minutes until golden.

3. Make The Lemon Filling

   • In a bowl, whisk together the egg yolks, sugar, lemon zest, and juice.
   • In a pan, mix the cornflour with water and bring to a simmer. Slowly add the egg mixture into the pan while whisking continuously.
   • Keep whisking until it thickens. Once thick, remove from heat and stir in the butter until melted and smooth.

4. Make The Meringue

   • Whisk the egg whites until they form soft peaks.
   • Gradually add the sugar, whisking until stiff peaks form and the meringue is glossy.

5. Assemble The Pie

   • Pour the lemon filling into the baked pastry shell.
   • Spoon the meringue over the filling, spreading it evenly to the edges to seal in the lemon filling.
   • Bake at 180°C (350°F) for 10-15 minutes until the meringue is golden brown.

Ingredient Science Spotlight

Now, let’s dig deeper into why the ingredients work so well together:

• Butter in the crust: The cold butter is crucial for achieving that flaky texture. When mixed with the flour, it forms layers that puff up when baked.
• Cornflour in the lemon filling: Cornflour helps thicken the lemon curd without making it lumpy. It also gives the filling a smooth, velvety texture.
• Egg whites in the meringue: Egg whites are full of protein. When whisked, they form an airy structure that holds the sugar. The sugar stabilizes the proteins, giving the meringue its glossy finish and crispy texture once baked.

Expert Tips

Here are a few tricks that helped me perfect Jamie’s recipe:

• Chill the pastry dough: If the dough isn’t chilled, it can shrink when baking, which ruins that perfectly crisp shell.
• Avoid overbeating the meringue: Too much whipping can cause the meringue to collapse. Stop when the meringue holds stiff peaks and looks glossy.
• Let the pie cool: After baking, let the pie cool for at least an hour before serving. The lemon filling needs time to set.

Recipe Variations

Jamie’s lemon meringue pie is fantastic on its own, but there are ways to mix it up:

• Coconut meringue: Add some shredded coconut to the meringue for extra texture and a tropical twist.
• Ginger crust: Replace part of the flour with ground ginger to give the crust a warm, spicy kick.
• Lime meringue pie: If you want to change up the flavor, use lime instead of lemon. It’s just as tangy and refreshing.

Final Words

Making Jamie Oliver’s lemon meringue pie was a game-changer for me. It took a little practice, but once I got the hang of it, I felt like I was on top of my dessert game. It’s a beautiful balance of tart and sweet with the crispy crust and fluffy meringue. Whether you’re baking for a special occasion or just to treat yourself, this pie won’t disappoint.

FAQs

What Makes Jamie Oliver’s Lemon Meringue Pie Recipe Special?

Jamie’s recipe stands out because it uses a combination of fresh lemon zest and juice for a bold, tangy filling, paired with a crisp homemade pastry and perfectly sweet meringue.

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

Yes, you can use store-bought pastry if you’re short on time. However, making your own adds extra flavor and texture to the pie.

How Do I Avoid The Meringue Weeping In Jamie Oliver’s Recipe?

To prevent weeping, make sure the meringue is beaten to stiff peaks and that the filling is hot when you spread the meringue on top before baking.