Mary Berry Lemon Meringue Pie

I made this one for a Sunday lunch where I needed something that looked impressive but didn’t need faffing about last minute. And this? Proper showstopper. Tangy lemon filling, crisp buttery base, and a cloud of meringue that you could probably sleep on if it weren’t covered in sugar.

The first time, I piled the meringue on while the lemon curd was still too warm, and it sank straight through like a sugar swamp. Rookie mistake. Now I let the filling cool just a bit before topping. Makes all the difference.

WHY THIS ONE WORKS SO WELL

This pie’s got three proper layers, and each does its job: a pastry that holds its crunch, a sharp-sweet lemon curd that doesn’t run, and a meringue that holds its swirl and crunch. The key is timing – let each layer set before piling on the next.

It’s basically sunshine in pie form. A bit retro, in the best way.

INGREDIENTS + WHY THEY MATTER

Plain Flour (175g) – Keeps the pastry tender. Don’t skip dusting the bench.
Cold Butter (75g) – Has to be cold for flakiness. Warm butter makes greasy pastry.
Icing Sugar (2 tbsp) – Light sweetness in the crust. Subtle but important.
Egg (1) – Binds the pastry. Beat it first, so you can add it bit by bit.
Lemons (juice + zest of 2) – Use fresh. Bottled juice makes it taste flat.
Cornflour (40g) – Thickens the lemon layer so it slices clean.
Caster Sugar (75g + 125g) – Sweetens both curd and meringue. Gradual adding helps meringue hold.
Egg Yolks (4) – Make the curd thick, smooth, and glossy.
Egg Whites (4) – The base of your meringue cloud.

MAKING IT YOURS (WITHOUT RUINING IT)

Short on time? Use ready-made pastry, but blind bake it well.
Want more zing? Add a little extra zest. I sometimes do 3 lemons.
No piping bag? Just spoon and swirl the meringue with the back of a spoon.
Make ahead? Bake and store at room temp for a few hours. Don’t chill it—the meringue weeps.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Pastry shrank	Didn’t chill before baking	Chill for 30 mins before it hits the oven
Meringue slid off	Filling too hot	Let lemon layer cool before adding topping
Soggy bottom	Undercooked base	Blind bake until golden and dry
Meringue wept	Overbaked or chilled	Bake until just set, and don’t refrigerate

HOW TO MAKE MARY BERRY’S LEMON MERINGUE PIE

1. Prep the Tin
Grease a 23cm loose-bottomed tart tin with a bit of butter.

2. Make the Pastry
Blitz flour, cold butter, and icing sugar in a food processor until it looks like breadcrumbs. Add the egg and pulse until it just clumps together—stop before it turns sticky. No processor? Rub the butter in by hand, then stir in the egg gently.

3. Roll and Chill
Roll the pastry on a floured surface to about a £1 coin thick. Line the tin, press into the edges, trim off any extra, and chill in the fridge for 30 minutes.

4. Blind Bake
Heat oven to 200°C (180°C fan). Prick the base with a fork, line with paper and beans, and bake 15 mins. Remove beans and paper, bake another 5 until golden.

5. Make the Lemon Filling
Drop oven to 150°C (130°C fan). In a pan, whisk lemon juice, zest, cornflour, and 300ml water until smooth. Heat gently until thick. Off the heat, whisk in the sugar and yolks. Pour into pastry and smooth it out.

6. Make the Meringue
In a clean bowl, whisk egg whites to soft peaks. Add sugar a spoonful at a time and keep whisking until stiff, glossy peaks form. You should be able to turn the bowl upside down (if you’re feeling brave).

7. Assemble and Bake
Spoon the meringue around the edge of the lemon layer to seal it, then pile the rest on top. Swirl it with the back of a spoon. Bake 40–45 minutes until the top is pale gold.

8. Cool and Serve
Let it cool in the tin for at least 15 minutes. Serve warm or at room temp.

TIPS FROM MY KITCHEN

I always zest the lemons straight into the pan—saves losing the oils on the chopping board.
I let the curd sit for 5 minutes before pouring it into the case—thickens just a bit more.
If my meringue starts to brown too fast, I tent it with foil for the last 10 minutes.

STORAGE + SERVING

Keeps: 2–3 days, loosely covered at room temp. Don’t fridge it—meringue goes sticky.
Freezes: Not recommended. Texture doesn’t hold.
Serve with: Nothing. It’s already perfect. Maybe a cup of tea if you must.

FREQUENTLY ASKED QUESTIONS

Q: Can I use bottled lemon juice?
A: I wouldn’t. It tastes flat. Fresh lemons make all the difference.

Q: My meringue won’t stiffen—why?
A: Likely a bit of yolk in the whites, or grease in the bowl. Wash and dry everything well.

Q: Can I make the lemon layer ahead?
A: Yes—you can cook the curd and chill it overnight. Rewarm gently before pouring into the base.

Q: Why did my pie leak liquid?
A: That’s meringue weeping. It usually means overbaked or refrigerated. Try baking it slightly less and storing at room temp.

Try More Recipes:

• Mary Berry Quickest Ever Lemon Meringue Pie
• Mary Berry Lemon Tart With Lemon Passion Fruit Curd
• Mary Berry Stuffed Chicken Thighs With Lemon Sauce