This easy and delicious Lemon Meringue Pie by Mary Berry is a quick treat perfect for any occasion. With a creamy, zesty filling and a light, golden meringue topping, it’s a simple dessert that’s sure to impress. You can easily adjust the recipe with common ingredients to suit your taste!
This Quickest Ever Lemon Meringue Pie Recipe Is From Absolute Favourites Cookbook by Mary Berry
Ingredients Needed
For the Base:
- 75g butter
- 25g demerara sugar
- 175g digestive biscuits, finely crushed
For the Filling:
- 1 x 394g tin full-fat, sweetened condensed milk
- 3 egg yolks
- Grated rind and juice of 2 large lemons
For the Topping:
- 3 egg whites
- 175g caster sugar
How To Make Quickest Ever Lemon Meringue Pie
- Prepare the Base: Preheat the oven to 190°C/170°C fan/Gas 5. Melt the butter in a saucepan, then remove from the heat and stir in the sugar and crushed biscuits. Press the mixture into the base and sides of a 23cm (9in) tart dish using the back of a spoon to form an even layer.
- Make the Filling: In a bowl, combine the condensed milk, egg yolks, lemon rind, and strained lemon juice. The mixture will thicken slightly, then loosen again as you stir. This is normal. Pour the filling into the prepared biscuit base.
- Prepare the Meringue: In a clean, grease-free bowl, whisk the egg whites until soft peaks form. Gradually add the caster sugar, one teaspoon at a time, whisking well after each addition until the meringue is glossy and firm.
- Assemble and Bake: Spoon the meringue over the lemon filling in blobs, spreading it gently to cover the surface. Swirl the top lightly and bake for 15-20 minutes or until the meringue is golden. Allow to cool for 30 minutes before serving warm.
Recipe Tips
- Use a clean, grease-free bowl for the meringue: Make sure your bowl is completely clean and dry before whisking the egg whites. Any grease or moisture can prevent the meringue from forming stiff peaks.
- Add sugar slowly to the meringue: Add the caster sugar one teaspoon at a time while whisking. This ensures the sugar dissolves fully and helps create a smooth, glossy meringue.
- Don’t overbake the meringue: Keep an eye on the meringue while it’s baking. It should be a pale golden colour, not too dark, to prevent it from becoming chewy.
- Let the pie cool before serving: Allow the pie to cool for at least 30 minutes after baking. This will help the filling set properly and make slicing easier.
- Crush the biscuits finely: To get a smooth, even base, crush the digestive biscuits finely. Large chunks can make the base uneven and harder to press into the dish.
How To Store Leftovers
Cover leftovers Lemon Meringue Pie and store it in the fridge for 3 days.
Nutrition Facts
Serving Size: 1 piece (127g)
- Calories: 362
- Total Fat: 16g
- Saturated Fat: 4g
- Cholesterol: 67mg
- Sodium: 307mg
- Potassium: 83mg
- Total Carbohydrate: 50g
- Dietary Fiber: 0g
- Sugars: 0g
Try More Mary Berry Recipes:
Mary Berry Quickest Ever Lemon Meringue Pie
Description
This easy and delicious Lemon Meringue Pie by Mary Berry is a quick treat perfect for any occasion. With a creamy, zesty filling and a light, golden meringue topping, it’s a simple dessert that’s sure to impress. You can easily adjust the recipe with common ingredients to suit your taste!
Ingredients
For the Base:
For the Filling:
For the Topping:
Instructions
- Prepare the Base: Preheat the oven to 190°C/170°C fan/Gas 5. Melt the butter in a saucepan, then remove from the heat and stir in the sugar and crushed biscuits. Press the mixture into the base and sides of a 23cm (9in) tart dish using the back of a spoon to form an even layer.
- Make the Filling: In a bowl, combine the condensed milk, egg yolks, lemon rind, and strained lemon juice. The mixture will thicken slightly, then loosen again as you stir. This is normal. Pour the filling into the prepared biscuit base.
- Prepare the Meringue: In a clean, grease-free bowl, whisk the egg whites until soft peaks form. Gradually add the caster sugar, one teaspoon at a time, whisking well after each addition until the meringue is glossy and firm.
- Assemble and Bake: Spoon the meringue over the lemon filling in blobs, spreading it gently to cover the surface. Swirl the top lightly and bake for 15-20 minutes or until the meringue is golden. Allow to cool for 30 minutes before serving warm.
Notes
- Use a clean, grease-free bowl for the meringue: Make sure your bowl is completely clean and dry before whisking the egg whites. Any grease or moisture can prevent the meringue from forming stiff peaks.
- Add sugar slowly to the meringue: Add the caster sugar one teaspoon at a time while whisking. This ensures the sugar dissolves fully and helps create a smooth, glossy meringue.
- Don’t overbake the meringue: Keep an eye on the meringue while it’s baking. It should be a pale golden colour, not too dark, to prevent it from becoming chewy.
- Let the pie cool before serving: Allow the pie to cool for at least 30 minutes after baking. This will help the filling set properly and make slicing easier.
- Crush the biscuits finely: To get a smooth, even base, crush the digestive biscuits finely. Large chunks can make the base uneven and harder to press into the dish.
Mary Berry Quickest Ever Lemon Meringue Pie