James Martin Lemon Meringue Pie is the definitive version of the classic dessert. It balances a sharp, zesty lemon filling with a sweet, billowing cloud of Italian meringue. The brilliance of this recipe (and James’s signature twist) is the use of a “cooked” lemon curd filling that is poured warm into the pastry case, ensuring it sets perfectly without splitting, and using Italian meringue (cooked sugar syrup) which is more stable and marshmallow-like than standard French meringue.
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Why You Will Love This Lemon Meringue Recipe:
- No “Weeping”: By using Italian meringue (where hot sugar syrup cooks the egg whites), the topping is stable, glossy, and won’t leak water (weep) after a few hours like traditional meringue.
- Intense Lemon Flavor: James uses plenty of zest and juice to ensure the filling packs a punch that cuts through the sugary topping.
- The Pastry: It uses his signature rich shortcrust (with egg and butter) for a biscuit-like snap that doesn’t get soggy.
- Showstopper: The high-piled, torched meringue makes for a stunning centerpiece.
James Martin Lemon Meringue Ingredients
The Pastry (Sweet Shortcrust):
- 200g Plain flour
- 100g Cold butter
- 1 tbsp Icing sugar: For sweetness.
- 1 Egg yolk: To bind.
- 2 tbsp Cold water
The Lemon Filling:
- 6 Lemons
- 125g Cornflour (Cornstarch)
- 400ml Water
- 300g Caster sugar
- 6 Egg yolks
- 100g Butter
The Italian Meringue:
- 6 Egg whites: Room temperature.
- 350g Caster sugar
- 150ml Water
How To Make James Martin Lemon Meringue
- Make the Pastry: Rub the flour, icing sugar, and butter together until it resembles breadcrumbs. Add the egg yolk and enough cold water to bind it into a dough. Wrap and chill for 30 minutes.
- Blind Bake: Roll out the pastry and line a 23cm (9-inch) tart tin. Line with parchment paper and baking beans. Bake at 200°C (400°F) for 15 minutes. Remove beans and bake for another 5 minutes until golden (biscuity). Reduce oven to 150°C.
- The Lemon Filling: Mix the cornflour, sugar, and lemon zest in a saucepan. Gradually whisk in the cold water and lemon juice until smooth. Place over medium heat and stir constantly until it boils and thickens into a “glue-like” paste. Remove from heat.
- Enrich: Beat in the egg yolks and butter until smooth and glossy. Pour the hot filling into the cooked pastry case. (Let it cool slightly while you make the meringue).
- The Italian Meringue: Put the sugar and water in a saucepan and boil until it reaches 121°C (Soft Ball Stage) on a thermometer. Meanwhile, whisk the egg whites in a stand mixer to soft peaks.
- Combine: With the mixer running, slowly pour the hot sugar syrup onto the egg whites in a thin stream. Whisk on high speed for 5–7 minutes until the mixture is thick, glossy, and cold.
- Assemble: Pile the meringue high onto the lemon filling. Use a palette knife to create swirls and peaks. Ensure the meringue touches the pastry edges to seal the filling in.
- Finish: You can either brown the top with a blowtorch (for a pro look) or bake in the oven at 150°C for 15–20 minutes until the tips are golden.
Recipe Tips
- Clean Bowl: When whisking egg whites, ensure the bowl is completely grease-free. Wipe it with a lemon wedge first to be sure.
- Thermometer: For Italian meringue, a sugar thermometer is essential. If you don’t have one, stick to a standard French meringue (whisking sugar directly into whites), but serve it immediately as it is less stable.
- Slicing: To get neat slices, dip a sharp knife into hot water and wipe it dry before every cut.
- Cooling: Let the pie cool completely before slicing, or the lemon filling might run.
What To Serve With Lemon Meringue?
Because this dessert balances intense sweetness with sharp acidity, it needs very little accompaniment. A simple jug of chilled pouring cream or a dollop of thick, slightly sour crème fraîche is the perfect partner to cut through the sugary richness of the meringue. For a splash of colour and freshness, scatter a few fresh raspberries on the plate, and serve with a hot cup of Earl Grey tea (which complements the citrus notes) or a glass of chilled dessert wine.
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How To Store Leftovers Lemon Meringue?
Avoid Freezing: Do not freeze this Lemon Meringue pie. The meringue will become rubbery and sticky upon thawing, and the lemon filling may release water, ruining the crust.
- Refrigerator (Essential): Because of the egg-based custard and meringue, this pie must be kept in the fridge. It will spoil quickly at room temperature.
- The “Tent” Method: Do not wrap tightly with cling film, as moisture will build up and cause the meringue to “weep” (melt into sugar syrup) and become sticky. Instead, insert a few cocktail sticks into the pie and drape foil loosely over the top like a tent, or use a plastic cake dome.
- Shelf Life: It is best eaten within 24 hours. By day two, the meringue will start to slide, and the pastry base will inevitably become soft and soggy.
How To Reheat Leftovers Lemon Meringue?
Avoid: Never Microwave this Lemon Meringue pie. The meringue will expand rapidly and collapse into a sticky, chewy mess, and the pastry bottom will turn soggy instantly.
- Serve Cold (Recommended): This pie is traditionally eaten cold or at room temperature. The contrast between the chilled, firm lemon curd and the soft meringue is ideal, and heating often destabilizes the structure.
- Oven (To Refresh): If you absolutely prefer it warm, place the pie in a low oven at 150°C (300°F) for just 10–15 minutes. This helps re-crisp the pastry without melting the meringue or overcooking the custard.
FAQs
This usually happens when the sugar hasn’t fully dissolved into the egg whites or the pie is overcooked. Using the Italian Meringue method (pouring hot sugar syrup into the whites) is the best solution, as it cooks the proteins immediately, creating a stable, glossy foam that won’t leak.
You likely didn’t cook the cornflour mixture long enough. The lemon, sugar, and cornflour mix must come to a rolling boil on the stove and turn into a thick, glue-like paste before you add the yolks. If the starch isn’t activated by high heat, the filling won’t set.
Yes, absolutely. Because the lemon filling is a wet liquid, raw pastry will never cook through once filled; it will just turn into a mushy, soggy bottom. The tart case must be fully baked, crisp, and golden before the filling goes in.
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Lemon Meringue Nutrition Facts
- Calories: ~450 kcal
- Total Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 180mg
- Sodium: 120mg
- Total Carbohydrate: 65g (High sugar)
- Protein: 6g
James Martin Lemon Meringue
Course: Dessert, Breakfast, SnacksCuisine: French, BritishDifficulty: Easy8
servings45
minutes40
minutes450
kcalJames Martin Lemon Meringue features a crisp pastry shell, a zesty cooked lemon curd, and a stable, marshmallow-soft Italian meringue topping. A show-stopping dessert that doesn’t weep or collapse.
Ingredients
- The Pastry (Sweet Shortcrust):
200g Plain flour
100g Cold butter
1 tbsp Icing sugar: For sweetness.
1 Egg yolk: To bind.
2 tbsp Cold water
- The Lemon Filling:
6 Lemons
125g Cornflour (Cornstarch)
400ml Water
300g Caster sugar
6 Egg yolks
100g Butter
- The Italian Meringue:
6 Egg whites: Room temperature.
350g Caster sugar
150ml Water
Directions
- Make the Pastry: Rub the flour, icing sugar, and butter together until it resembles breadcrumbs. Add the egg yolk and enough cold water to bind it into a dough. Wrap and chill for 30 minutes.
- Blind Bake: Roll out the pastry and line a 23cm (9-inch) tart tin. Line with parchment paper and baking beans. Bake at 200°C (400°F) for 15 minutes. Remove beans and bake for another 5 minutes until golden (biscuity). Reduce oven to 150°C.
- The Lemon Filling: Mix the cornflour, sugar, and lemon zest in a saucepan. Gradually whisk in the cold water and lemon juice until smooth. Place over medium heat and stir constantly until it boils and thickens into a “glue-like” paste. Remove from heat.
- Enrich: Beat in the egg yolks and butter until smooth and glossy. Pour the hot filling into the cooked pastry case. (Let it cool slightly while you make the meringue).
- The Italian Meringue: Put the sugar and water in a saucepan and boil until it reaches 121°C (Soft Ball Stage) on a thermometer. Meanwhile, whisk the egg whites in a stand mixer to soft peaks.
- Combine: With the mixer running, slowly pour the hot sugar syrup onto the egg whites in a thin stream. Whisk on high speed for 5–7 minutes until the mixture is thick, glossy, and cold.
- Assemble: Pile the meringue high onto the lemon filling. Use a palette knife to create swirls and peaks. Ensure the meringue touches the pastry edges to seal the filling in.
- Finish: You can either brown the top with a blowtorch (for a pro look) or bake in the oven at 150°C for 15–20 minutes until the tips are golden.
Notes
- Clean Bowl: When whisking egg whites, ensure the bowl is completely grease-free. Wipe it with a lemon wedge first to be sure.
Thermometer: For Italian meringue, a sugar thermometer is essential. If you don’t have one, stick to a standard French meringue (whisking sugar directly into whites), but serve it immediately as it is less stable.
Slicing: To get neat slices, dip a sharp knife into hot water and wipe it dry before every cut.
Cooling: Let the pie cool completely before slicing, or the lemon filling might run.
