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Jamie Oliver Lemon Meringue Pie

Jamie Oliver Lemon Meringue Pie
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Jamie Oliver’s Lemon Meringue Pie is a classic dessert made with a shortcrust pastry base, filled with a tangy lemon custard, and topped with whipped egg white meringue that’s baked until lightly golden.

Ingredients

Scale

For the Base

    • 200g digestive biscuits (or shortcrust pastry)

    • 100g melted butter

For the Lemon Filling

    • 3 lemons (juice and zest)

    • 150g caster sugar

    • 3 egg yolks

    • 1 whole egg

    • 40g cornflour

    • 300ml water

For the Meringue

    • 3 egg whites

    • 100g caster sugar

Instructions

Step 1: Prepare the Base

Crush biscuits into fine crumbs and mix with melted butter. Press into a pie dish and chill for 20 minutes until firm.

Step 2: Make the Lemon Filling

In a saucepan, combine water, lemon juice, zest, and sugar. Bring to a gentle simmer.

Step 3: Thicken the Mixture

Mix cornflour with a little water, then add to the pan. Stir continuously until thickened.

Step 4: Add Eggs

Remove from heat and whisk in egg yolks and whole egg. Return to low heat briefly until smooth and glossy.

Step 5: Fill the Base

Pour the lemon filling into the chilled crust and spread evenly.

Step 6: Prepare the Meringue

Whisk egg whites until soft peaks form, then gradually add sugar until glossy and stiff.

Step 7: Top the Pie

Spread or pipe the meringue over the lemon filling, ensuring it seals the edges.

Step 8: Bake

Bake at 180°C (350°F) for 15–20 minutes until the meringue is lightly golden.

Step 9: Cool and Serve

Allow the pie to cool before slicing. This helps the filling set properly.

Find it online: https://jamieolivereats.uk/lemon-meringue-pie/