Mary Berry Quickest Ever Lemon Meringue Pie

This pie was my last-minute rescue when I needed something sweet, fast, and still impressive. I’d promised dessert for a Sunday lunch and completely forgot—classic me. I remembered this recipe from Mary’s Absolute Favourites and had everything on hand, including that rogue tin of condensed milk hiding at the back of the cupboard.

To be honest, I didn’t expect the filling to thicken properly without cornflour or cooking, but somehow it just works. The first time, I overbaked the meringue and it went chewy instead of crisp and fluffy. Once I got the timing right, though, it became one of my go-to fast puddings. Let me show you how to make it shine (without making the meringue collapse like I did the first time).

WHAT MAKES THIS RECIPE SPECIAL

It’s ridiculously fast for a lemon meringue pie—no blind baking, no standing over the stove stirring curd. The base is crushed biscuits, the filling is stirred together in seconds, and the meringue goes straight on top.

The secret? Condensed milk. It thickens with lemon juice and yolks without needing heat. And because there’s no flour or starch, the lemon flavour stays zingy and clean. Most other versions dull that zing with extra steps.

INGREDIENTS + WHY THEY MATTER

• Digestive biscuits (175g, crushed) – Classic British base. Fine crumbs press smoother.
• Butter (75g) – Binds the base. Melt it gently so it mixes evenly.
• Demerara sugar (25g) – Adds crunch and caramel flavour. I tried white sugar once—too flat.
• Condensed milk (1 x 394g tin) – Full-fat only. Low-fat doesn’t set well.
• Egg yolks (3) – Help set the filling and add richness.
• Lemons (2 large, zest and juice) – The acid thickens the condensed milk. Use fresh, not bottled juice.
• Egg whites (3) – For that light, marshmallowy meringue.
• Caster sugar (175g) – Dissolves best in meringue. Granulated leaves it gritty.

INGREDIENT SWAPS THAT HOLD UP

• No demerara sugar? Soft brown sugar works in a pinch—adds a similar warmth.
• Want extra lemon zing? Add an extra half lemon’s zest to the filling.
• Gluten-free base? Use GF digestive-style biscuits—works beautifully, just a bit crumblier.
• Dairy-free? Haven’t cracked this one yet—condensed milk swaps don’t set the same.

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

What Went Wrong	Why It Happens	How to Fix It
Meringue turned gritty	Added sugar too fast	Add sugar gradually—1 tsp at a time
Filling was runny	Used low-fat condensed milk	Stick with full-fat—it sets properly
Crust was crumbly	Didn’t press base firmly enough	Use a spoon or glass to compact it evenly
Meringue weeped after bake	Baked too long or too hot	Stick to 15–20 min at 170°C fan

HOW TO MAKE MARY BERRY’S QUICKEST EVER LEMON MERINGUE PIE

1. Make the base
   Preheat oven to 190°C/170°C fan/Gas 5. Melt butter in a saucepan, stir in sugar and biscuit crumbs. Press into base and sides of a 23cm tart tin using the back of a spoon.
2. Mix the filling
   In a bowl, combine condensed milk, egg yolks, lemon rind, and strained juice. Stir gently until combined. Pour into biscuit base.
3. Whip the meringue
   In a clean, grease-free bowl, whisk egg whites to soft peaks. Add sugar one teaspoon at a time, whisking until glossy and firm.
4. Assemble and bake
   Spoon meringue in blobs over the filling. Spread gently and swirl the top. Bake for 15–20 mins until lightly golden. Cool for 30 minutes before slicing.

TIPS FROM MY KITCHEN

• I always wipe my mixing bowl with vinegar before making meringue—removes invisible grease.
• I use a zester, not a grater, for lemons—it gives the best zest without bitterness.
• I cool the pie for exactly 30 minutes—any longer and the base starts to soften.

STORAGE + SERVING

• Keeps – Covered in the fridge for up to 3 days.
• Freezes – I don’t recommend freezing—it affects the meringue texture.
• Serve with – Nothing. It’s complete as is—but maybe a cup of Earl Grey.

FREQUENTLY ASKED QUESTIONS

Q: Can I use bottled lemon juice?
A: I tested it once. It thickens the filling, but the flavour’s flat. Fresh lemons really matter here.

Q: Can I use a shop-bought base?
A: Yep! A pre-baked sweet pastry shell works if you’re really pressed for time.

Q: Can I make it ahead?
A: Yes, but same day is best. The meringue can start weeping after a day in the fridge.

Q: My meringue collapsed—what happened?
A: It might’ve been overmixed or baked too hot. Stop at firm glossy peaks and keep the temp steady.

Try More Recipes:

• Mary Berry Lemon Meringue Pie
• Mary Berry Apple and Pear Pie
• Mary Berry Coconut Meringue Slices