Mary Berry Lemon Meringue Pie

This delicious Mary Berry Lemon Meringue Pie is the perfect balance of tangy lemon filling and sweet, fluffy meringue. It’s a simple yet impressive dessert that’s easy to make with common ingredients. Whether served warm or cold, it’s sure to be a hit with everyone!

This Lemon Meringue Pie Recipe Is From Classic Cookbook by Mary Berry

Ingredients Needed

For the Shortcrust Pastry:

• 175g plain flour, plus extra for dusting
• 75g cold butter, cubed, plus extra for greasing
• 2 tbsp icing sugar
• 1 egg, beaten

For the Filling:

• Juice and finely grated zest of 2 large lemons
• 40g cornflour
• 75g caster sugar
• 4 egg yolks, beaten

For the Meringue Topping:

• 4 egg whites
• 125g caster sugar (see tip)

How To Make Lemon Meringue Pie

1. Prepare the Tin: Grease a 23cm (9in) round, loose-bottomed tart tin with butter.
2. Make the Pastry: In a food processor, combine flour, butter, and icing sugar until the mixture resembles breadcrumbs. Add the beaten egg and pulse until a dough forms. Alternatively, rub the butter into the dry ingredients with your fingertips and add the egg to form dough. Roll out on a floured surface to the thickness of a £1 coin, slightly larger than the tin. Line the tin with the pastry, pressing it into the edges. Trim excess and chill for 30 minutes in the fridge.
3. Bake the Pastry Base: Preheat the oven to 200°C/180°C fan/Gas 6. Prick the pastry base with a fork, then line it with baking paper and baking beans. Bake for 15 minutes, remove the paper and beans, and bake for another 5 minutes until golden.
4. Prepare the Lemon Filling: Reduce the oven temperature to 150°C/130°C fan/Gas 2. In a saucepan, whisk together the lemon juice, zest, cornflour, and 300ml (10fl oz) water until smooth. Heat over medium and whisk until thickened. Remove from heat, then whisk in the sugar and egg yolks until smooth. Pour into the pastry base and level the surface.
5. Make the Meringue: In a clean bowl, whisk the egg whites with an electric hand whisk until fluffy. Gradually add the caster sugar, a teaspoon at a time, until stiff and glossy. Spoon the meringue around the edges of the lemon filling to form a seal, then pile the rest in the centre. Swirl the top for a decorative effect.
6. Bake the Pie: Bake for 40–45 minutes, or until the meringue is pale golden and crisp. Allow to cool for 15–30 minutes before removing from the tin.
7. Serve: Serve warm or cold, depending on your preference.

Recipe Tips

• Use cold butter for the pastry: Cold butter helps create a flaky, crisp pastry. Don’t overwork the dough, or the pastry will become tough.
• Bake the pastry base properly: Make sure to bake the pastry until it’s golden and crisp. This prevents it from becoming soggy when the lemon filling is added.
• Whisk egg whites carefully: When making the meringue, ensure your bowl and whisk are clean and free of any grease. This helps the egg whites whip up perfectly.
• Add sugar gradually to the meringue: Gradually adding sugar to the egg whites helps create a smooth, glossy meringue. Don’t rush this step!
• Let the pie cool before serving: Allow the pie to cool for at least 15 minutes before serving. This helps the lemon curd set and makes it easier to slice.

How To Store Leftovers

• Refrigerate: Store leftovers lemon meringue pie in an airtight container in the fridge. It will last for 2 to 3 days.
• Freeze: Wrap lemon meringue pie well in plastic wrap and foil, then freeze for up to 1 month. Thaw it in the fridge overnight before serving. Add the meringue if needed.

Nutrition Facts

Serving Size: 1 slice (113g)

• Calories: 303
• Total Fat: 10g
• Saturated Fat: 2g
• Cholesterol: 51mg
• Sodium: 194mg
• Potassium: 101mg
• Total Carbohydrate: 53g
• Dietary Fiber: 1g
• Sugars: 27g
• Protein: 2g
• Calcium: 63mg
• Iron: 1mg

Try More Mary Berry Recipes:

• Mary Berry Quickest Ever Lemon Meringue Pie
• Mary Berry Coconut Meringue Slices
• Mary Berry Pecan And Cinnamon Ripple Squares
• Mary Berry Ginger Oat Crunch Biscuits
• Mary Berry Banoffee Meringue Roulade