Mary Berry Lemon Meringue Pie Recipe

Mary Berry’s Lemon Meringue Pie is a classic dessert featuring a buttery pastry crust, tangy lemon filling, and fluffy meringue topping. This timeless recipe is perfect for dinner parties, special occasions, or simply as a sweet treat to enjoy with family.

What is Mary Berry Lemon Meringue Pie?

Lemon meringue pie is a dessert made with a shortcrust pastry base, filled with a smooth and tart lemon curd, and topped with a light and airy meringue. Mary Berry’s version balances the tanginess of the lemon with the sweetness of the meringue for a perfectly harmonious dessert.

Other Popular Recipes

• Mary Berry Madeleines
• Mary Berry Chocolate Fudge Icing
• Mary Berry Oat Biscuits
• Mary Berry Apple Jelly

Why You Should Try This Recipe

• Perfectly balanced flavors: Combines tangy lemon and sweet meringue.
• Classic and elegant: A show-stopping dessert for any occasion.
• Versatile: Can be made as a large pie or individual servings.
• Homemade goodness: Far superior to store-bought options.
• Mary Berry-approved: Trusted and reliable results.

Ingredients Needed for Mary Berry Lemon Meringue Pie

For the Pastry:

• All-purpose flour: 175g (1½ cups).
• Butter: 100g (½ cup), chilled and cubed.
• Icing sugar: 25g (2 tablespoons).
• Egg yolk: 1 large.
• Cold water: 2-3 tablespoons.

For the Lemon Filling:

• Cornflour: 2 tablespoons.
• Caster sugar: 200g (1 cup).
• Lemons: 2, juiced and zested.
• Egg yolks: 3 large.
• Butter: 50g (¼ cup).
• Water: 300ml (1¼ cups).

For the Meringue:

• Egg whites: 3 large.
• Caster sugar: 175g (¾ cup).

Kitchen Equipment Needed

• Tart tin (approximately 9-inch).
• Rolling pin for the pastry.
• Saucepan for the filling.
• Mixing bowls for the meringue and pastry.
• Electric whisk or stand mixer for whipping egg whites.

Instructions to Make Mary Berry Lemon Meringue Pie

Step 1: Make the pastry

In a mixing bowl, rub the butter into the flour until the mixture resembles breadcrumbs. Stir in the icing sugar. Add the egg yolk and cold water, mixing until the dough comes together. Wrap in cling film and chill for 30 minutes.

Step 2: Roll out and blind bake

Preheat your oven to 200°C (400°F). Roll out the pastry on a floured surface and line the tart tin. Prick the base with a fork, line it with baking paper, and fill it with baking beans or rice. Bake for 10 minutes, then remove the paper and beans and bake for another 5 minutes until golden. Reduce the oven temperature to 180°C (350°F).

Step 3: Prepare the lemon filling

In a saucepan, mix the cornflour and caster sugar. Gradually whisk in the water, lemon juice, and zest. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and whisk in the butter and egg yolks until smooth.

Step 4: Make the meringue

In a clean mixing bowl, whisk the egg whites until they form stiff peaks. Gradually add the caster sugar, one spoonful at a time, whisking until the meringue is glossy and holds firm peaks.

Step 5: Assemble the pie

Pour the lemon filling into the baked pastry shell. Spread the meringue evenly over the filling, ensuring it touches the edges of the pastry to seal. Swirl the meringue with a spatula for decorative peaks.

Step 6: Bake

Bake the pie in the preheated oven for 15-20 minutes, or until the meringue is golden and firm. Allow to cool slightly before serving.

What to Serve With Mary Berry Lemon Meringue Pie

• Fresh cream: Adds richness to the tart lemon flavor.
• Vanilla ice cream: A refreshing accompaniment.
• Fresh berries: Complements the citrusy notes.

Pro Tips for Making the Best Lemon Meringue Pie

1. Chill the pastry: Ensures a crisp and flaky base.
2. Whisk egg whites properly: Stiff, glossy peaks are key for the meringue.
3. Seal the meringue: Spread it to the edges to prevent it from shrinking.
4. Cool before slicing: Allows the filling to set for cleaner cuts.
5. Use fresh lemons: For the best flavor and aroma.

What are Variations of Mary Berry Lemon Meringue Pie?

• Key lime pie: Substitute lemons with limes for a different citrus twist.
• Chocolate meringue pie: Add a layer of melted chocolate beneath the lemon filling.
• Mini pies: Make individual servings using small tart tins.
• Orange meringue pie: Use oranges for a sweeter citrus flavor.
• Vegan version: Replace the eggs with aquafaba and use plant-based butter.

How Do I Store Mary Berry Lemon Meringue Pie?

• In the refrigerator: Store in an airtight container for up to 2 days.
• Do not freeze: Freezing can alter the texture of the meringue and filling.

Nutrition Value (per serving)

• Calories: 280
• Protein: 4g
• Carbs: 40g
• Fat: 12g

FAQs

Why does my meringue shrink after baking?

Meringue can shrink if it isn’t sealed properly to the edges of the pastry. Ensure the meringue touches the pastry all around to prevent it from pulling away as it cools.

How do I keep the lemon filling from becoming runny?

To prevent a runny filling, cook the lemon mixture until it thickens significantly before adding the egg yolks. Allow the pie to cool completely before slicing to ensure the filling sets properly.

Can I make lemon meringue pie ahead of time?

Yes, you can prepare the pie a day in advance. Store it in the refrigerator, but note that the meringue may lose some of its crispness over time.

What is the best way to cut lemon meringue pie without ruining the meringue?

Use a sharp, clean knife dipped in hot water before each cut. This helps to slice through the meringue and filling cleanly without sticking.

Final Words

Mary Berry Lemon Meringue Pie is a delightful dessert that combines tangy citrus and sweet meringue for an unforgettable treat.

Try it today and savor the perfect balance of flavors!

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• Mary Berry Panna Cotta
• Mary Berry Almond Macaroons
• Mary Berry Lemon Mousse
• Mary Berry Peanut Butter Cookies
• Mary Berry Hazelnut Meringue

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