This James Martin lemon meringue is a classic British dessert with a crisp pastry base, smooth and sharp lemon filling, and a light cloud of toasted meringue on top. The texture is all about contrast. Buttery pastry, silky curd, and soft peaks that melt in the mouth. It is a confident but approachable bake, ideal for weekends or special lunches. Allow around 1 hour 40 minutes from start to finish, including cooling.
Ingredients
For the pastry base
- 175g plain flour
- 100g cold unsalted butter, cubed
- 2 tbsp icing sugar
- 1 large egg yolk
- 2–3 tbsp cold water
For the lemon filling
- 4 large lemons, zest and juice
- 150g caster sugar
- 3 tbsp cornflour
- 300ml water
- 3 large egg yolks
- 40g unsalted butter
For the meringue topping
- 4 large egg whites
- 200g caster sugar
How to Make James Martin Lemon Meringue
- Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the tart bakes evenly.
- Make the pastry: Rub the butter into the flour and icing sugar until it looks like breadcrumbs. Add the egg yolk and just enough water to bring it together.
- Line the tin: Roll out the pastry, line the tin, trim the edges, and chill for 20 minutes to prevent shrinkage.
- Bake the case: Blind bake for 15 minutes, remove the beans, then bake for 5 minutes more until lightly golden.
- Cook the filling: Stir sugar, cornflour, lemon zest, juice, and water in a saucepan. Cook gently until thick and glossy.
- Finish the filling: Remove from heat and beat in the egg yolks and butter. Pour into the warm pastry case.
- Make the meringue: Whisk egg whites to stiff peaks, then add sugar gradually until smooth and glossy.
- Assemble and bake: Spoon meringue over the filling, swirl the top, and bake for 20 minutes until lightly golden.
Tips for Best Results
How do I stop the meringue from shrinking?
Always spread the meringue right to the edge of the pastry. This seals it and prevents it pulling back during baking.
Why is my filling runny?
Make sure the lemon mixture is fully thickened on the hob before adding the egg yolks. It should coat the back of a spoon.
Can I make this ahead?
The pastry and filling can be prepared earlier in the day. Add the meringue and bake close to serving for best texture.
Serving Suggestions
- Serve slightly warm or at room temperature
- Pair with lightly whipped cream
- Finish with fresh berries on the side
Storage
Room temperature
Best eaten within a few hours of baking. Keep in a cool place away from direct heat.
Refrigerator
Store for up to 2 days, loosely covered. The meringue may soften slightly.
Freezing
Freezing is not recommended as the meringue texture will suffer.
Nutrition
- Calories: 380 kcal
- Carbohydrates: 52g
- Protein: 6g
- Fat: 17g
- Saturated fat: 9g
- Sodium: 120mg
Nutrition values are estimates and may vary depending on ingredients used.
FAQs
Can I use shop-bought pastry?
Yes, ready-made shortcrust pastry works well if you are short on time. Blind bake it as directed for best results.
Why does lemon meringue weep?
Weeping usually happens when sugar is not fully dissolved in the meringue. Add the sugar slowly and whisk until glossy.
Can I use bottled lemon juice?
Fresh lemons give the best flavour and balance. Bottled juice can taste flat and overly sharp.
Should I serve lemon meringue warm or cold?
It is best served at room temperature once the filling has set and the flavours have settled.
James Martin Lemon Meringue
Course: DessertCuisine: BritishDifficulty: Medium8
slices35
minutes45
minutes100
minutes380
kcal1
hour20
minutesCrisp shortcrust pastry filled with smooth lemon curd and topped with soft, lightly toasted meringue. A timeless British dessert.
Ingredients
175g plain flour
100g cold unsalted butter, cubed
2 tbsp icing sugar
1 large egg yolk
2–3 tbsp cold water
4 large lemons, zest and juice
150g caster sugar
3 tbsp cornflour
300ml water
3 large egg yolks
40g unsalted butter
4 large egg whites
200g caster sugar
Butter, for greasing
Directions
- Preheat the oven to 200°C or 180°C fan. Grease a 23cm loose-bottomed tart tin.
- Rub the butter into the flour and icing sugar until it resembles fine crumbs. Add egg yolk and water to form a dough.
- Roll out the pastry, line the tin, and chill for 20 minutes.
- Blind bake for 15 minutes, remove beans, then bake for a further 5 minutes until pale golden.
- Mix cornflour, sugar, lemon zest, lemon juice, and water in a saucepan. Cook until thick.
- Remove from heat, beat in egg yolks and butter. Pour into the pastry case.
- Whisk egg whites until stiff, then gradually whisk in sugar to glossy peaks.
- Spread meringue over the filling, sealing the edges.
- Bake for 20 minutes until lightly golden. Cool before slicing.
Notes
- Seal the meringue to the pastry edge to prevent shrinkage.
- Allow the filling to cool slightly before topping with meringue.
- Best eaten the day it is made.
