Lemon meringue pie masterclass at Gloria, Shoreditch
Wednesday, 18 February 2026
I have decided this year is going to be more fun than last, particularly my alone time. I have been signing up for all sorts of new things and this weekend, I kicked it off with a lemon meringue pie masterclass. Fun!
Although this was not just any lemon meringue pie. It was Big Mamma’s very extra, lemon meringue pie.
Gloria was Big Mamma’s first London restaurant which opened in East London in 2019. After taking over the London restaurant scene with their theatrical Italian dining rooms and OTT dishes, there are now six spots scattered across the city, with the newest recently opening in Canary Wharf.
I first spotted their famous lemon meringue pies all over Instagram during lockdown. Gloria is in East London, so I was ecstatic when they finally opened a dark kitchen serving SW London. With pizza, pasta, and pie in my basket, I expected a toned down, transport friendly version to arrive so you can image my joy when the Napoli gang delivered our food, with a sheet of stickers, and a plastic pint glass with a perfectly preserved slice of their 8” pie inside.
I don’t go to east London very often but now that I can freely travel across London again, I was happy to oblige for this. The district line was doing its usual Sunday thing, so I caught a bus to Clapham and got in the northern line direct to Shoreditch. Surprisingly more convenient actually.
Starting with a cup of tea and one of their giant cocktails, (I went for alcohol free since I didn’t need to spend Sunday morning drinking alone) we took our seats (me, between two couples) in the wine room.
Although this was not just any lemon meringue pie. It was Big Mamma’s very extra, lemon meringue pie.
Gloria was Big Mamma’s first London restaurant which opened in East London in 2019. After taking over the London restaurant scene with their theatrical Italian dining rooms and OTT dishes, there are now six spots scattered across the city, with the newest recently opening in Canary Wharf.
I first spotted their famous lemon meringue pies all over Instagram during lockdown. Gloria is in East London, so I was ecstatic when they finally opened a dark kitchen serving SW London. With pizza, pasta, and pie in my basket, I expected a toned down, transport friendly version to arrive so you can image my joy when the Napoli gang delivered our food, with a sheet of stickers, and a plastic pint glass with a perfectly preserved slice of their 8” pie inside.
I don’t go to east London very often but now that I can freely travel across London again, I was happy to oblige for this. The district line was doing its usual Sunday thing, so I caught a bus to Clapham and got in the northern line direct to Shoreditch. Surprisingly more convenient actually.
Starting with a cup of tea and one of their giant cocktails, (I went for alcohol free since I didn’t need to spend Sunday morning drinking alone) we took our seats (me, between two couples) in the wine room.
Chef took us through the processes for each stage from the dough to the curd and then the meringue. We were lucky to have a bit of a know it all in the group. He was asking some very detailed and complex questions, which means I know far more than the average person about the protein content of different types of flour.
Soon, the aroma of freshly baked dough filled the room, and we were each handed a pie crust as multiple vats of different mixtures appeared from the kitchen downstairs. It was time to get to work on constricting our own pies.
My favourite stage was definitely the meringue. Filling the base with zesty curd required smooth precision but when it came to the meringue, chef demonstrated, gabbing handfuls of it and pretty much dumping it on top and pressing it down to fill any air bubbles. With the texture of sticky, but slightly more stable shaving foam, I was grinning like a kid once I got stuck in.
A real glimmer of joy on a rainy Sunday morning; and that’s what we’re chasing.
Adamant that it wasn't going to be wonky, I did also enjoy taking off my gloves and returning to the world of adult, smoothing it out with the palette knife afterwards.
Once we were happy with the shape, we took to torching our pies, one at a time, in front of everyone. Probably more of a health and safety measure - giant cocktails, small room filled with wine etc! The biggest challenge of the day, however, was getting it home on the tube afterwards.
If the rest of my solo adventurers look like this, I’ll be very happy!
This class cost £25 which was amazing value for money and was an exclusive event for LOTI members. Highly recommend! I signed up a week ago and have already made very good use of it.
Soon, the aroma of freshly baked dough filled the room, and we were each handed a pie crust as multiple vats of different mixtures appeared from the kitchen downstairs. It was time to get to work on constricting our own pies.
My favourite stage was definitely the meringue. Filling the base with zesty curd required smooth precision but when it came to the meringue, chef demonstrated, gabbing handfuls of it and pretty much dumping it on top and pressing it down to fill any air bubbles. With the texture of sticky, but slightly more stable shaving foam, I was grinning like a kid once I got stuck in.
A real glimmer of joy on a rainy Sunday morning; and that’s what we’re chasing.
Adamant that it wasn't going to be wonky, I did also enjoy taking off my gloves and returning to the world of adult, smoothing it out with the palette knife afterwards.
Once we were happy with the shape, we took to torching our pies, one at a time, in front of everyone. Probably more of a health and safety measure - giant cocktails, small room filled with wine etc! The biggest challenge of the day, however, was getting it home on the tube afterwards.
If the rest of my solo adventurers look like this, I’ll be very happy!
This class cost £25 which was amazing value for money and was an exclusive event for LOTI members. Highly recommend! I signed up a week ago and have already made very good use of it.
