Mary Berry’s Lemon Meringue Pie is a timeless dessert, known for its zesty lemon filling, buttery pastry crust, and light, fluffy meringue topping. This dessert perfectly balances sweet and tart flavors, creating a delightful treat that’s ideal for special occasions or simply when you’re craving something indulgent. The contrast between the crisp pastry, smooth lemon curd, and airy meringue makes this pie a showstopper. This recipe requires a bit of time, but the reward is a beautifully layered pie that’s sure to impress.
What is Mary Berry Lemon Meringue Pie?
Mary Berry’s Lemon Meringue Pie is a classic dessert that combines a crisp shortcrust pastry base with a tangy lemon filling and a soft, pillowy meringue topping. The pie is baked until the meringue is golden, creating a dessert that’s as visually appealing as it is delicious. The tartness of the lemon curd is perfectly balanced by the sweetness of the meringue, making it an irresistible treat for any occasion.
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Why You Should Try This Recipe
- The perfect balance of flavors: The tart lemon filling and sweet meringue create a wonderful contrast.
- Impressive presentation: A beautiful dessert that looks great on any table.
- Family favorite: Loved by adults and children alike.
- Classic British dessert: A staple in traditional British baking, perfect for special gatherings.
- Light yet indulgent: Combines airy meringue with a rich lemon curd for a satisfying treat.
Ingredients Needed to Make Mary Berry Lemon Meringue Pie
For the shortcrust pastry:
- 175g (6 oz) plain flour – for the pastry base.
- 100g (3.5 oz) cold butter – cubed, for a flaky texture.
- 1 tablespoon icing sugar – adds a touch of sweetness.
- 1 egg yolk – to bind the pastry.
- Cold water – to bring the pastry together.
For the lemon filling:
- 4 large egg yolks – for a rich, creamy filling.
- 2 lemons (zested and juiced) – for a tangy, zesty flavor.
- 275g (9.7 oz) caster sugar – adds sweetness to balance the tartness.
- 50g (1.7 oz) cornflour – to thicken the filling.
- 300ml (10 fl oz) water – helps create a smooth lemon curd.
- 50g (1.7 oz) butter – for a smooth, glossy filling.
For the meringue topping:
- 4 large egg whites – to create a light, airy meringue.
- 200g (7 oz) caster sugar – for a stable, sweet meringue.
Equipment
- Rolling pin
- Pie dish (9-inch)
- Saucepan
- Whisk
- Mixing bowls
- Measuring cups and spoons
- Electric hand mixer or stand mixer
Instructions to Make Mary Berry Lemon Meringue Pie
For the shortcrust pastry:
- Preheat the oven: Preheat your oven to 180°C (350°F) to prepare for blind baking the pastry.
- Make the pastry: In a mixing bowl, rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs. Stir in the icing sugar and egg yolk, then add cold water, a little at a time, until the dough comes together.
- Chill the dough: Wrap the dough in cling film and chill in the fridge for 20-30 minutes.
- Roll out the pastry: Roll out the chilled dough on a lightly floured surface until it’s large enough to line a 9-inch pie dish. Trim the edges and prick the base with a fork.
- Blind bake the pastry: Line the pastry with parchment paper and fill with baking beans. Bake for 15 minutes, then remove the paper and beans and bake for another 5 minutes until golden. Set aside to cool.
For the lemon filling:
- Prepare the lemon mixture: In a saucepan, mix the cornflour with 100ml of the water to form a smooth paste. Add the lemon juice, zest, and the remaining water, and stir over medium heat until thickened.
- Add the egg yolks: Remove the mixture from heat and whisk in the egg yolks, caster sugar, and butter until smooth and glossy.
- Cook the filling: Return the pan to low heat, stirring constantly until the mixture thickens into a smooth lemon curd. Set aside to cool slightly, then pour into the baked pastry shell.
For the meringue topping:
- Whip the egg whites: In a clean, dry mixing bowl, whisk the egg whites using an electric hand mixer until they form soft peaks.
- Add the sugar: Gradually add the caster sugar, one spoonful at a time, while continuing to whisk until the meringue forms stiff, glossy peaks.
- Top the pie: Spread the meringue evenly over the lemon filling, ensuring it reaches the edges of the pastry. Use the back of a spoon to create swirls and peaks.
Bake the pie:
- Final bake: Return the pie to the oven and bake for 15-20 minutes, or until the meringue is golden brown. Allow the pie to cool before serving.
What Goes Well With Mary Berry Lemon Meringue Pie
- Whipped cream: Adds an extra layer of indulgence.
- Fresh berries: A light, fruity contrast to the rich pie.
- Vanilla ice cream: Perfect for balancing the tart lemon with a creamy sweetness.
- Mint garnish: Fresh mint leaves can add a burst of freshness.
- Lemon curd drizzle: Extra lemon curd drizzled over the top enhances the lemon flavor.
Expert Tips for Making the Best Mary Berry Lemon Meringue Pie
- Chill the pastry: Ensure the pastry is well chilled before rolling to prevent shrinking in the oven.
- Use fresh lemons: Fresh lemon juice and zest are essential for a tangy, flavorful filling.
- Whisk the meringue properly: For a stable meringue, ensure the bowl and beaters are completely clean and free of grease.
- Bake the meringue fully: Be sure to bake the meringue until it’s golden on top and firm to the touch to avoid it deflating.
- Serve at room temperature: Allow the pie to cool before slicing for clean, neat portions.
Easy Variations of Mary Berry Lemon Meringue Pie
- Add lime: Swap some of the lemon juice for lime juice for a citrusy twist.
- Make mini pies: Use mini tart shells for individual portions of lemon meringue pie.
- Gluten-free version: Use a gluten-free shortcrust pastry for a coeliac-friendly version.
- Extra zesty: Add more lemon zest to intensify the citrus flavor.
- Add coconut: Sprinkle desiccated coconut over the meringue for added texture and flavor.
Best Practices to Store Mary Berry Lemon Meringue Pie
- Refrigerate leftovers: Store the pie in the fridge, covered, for up to 3 days.
- Avoid freezing: Meringue doesn’t freeze well, as it can become watery upon thawing.
- Keep airtight: Store in an airtight container to prevent the meringue from softening.
Best Practices to Reheat Mary Berry Lemon Meringue Pie
- Serve chilled or at room temperature: Lemon meringue pie is best enjoyed chilled or at room temperature. Reheating isn’t recommended as the meringue can lose its texture.
How Can I Make Mary Berry Lemon Meringue Pie Healthier?
- Reduce sugar: Use less sugar in the lemon filling or meringue to cut down on sweetness.
- Use whole wheat pastry: Substitute regular flour with whole wheat flour for a healthier pastry.
- Swap butter: Use a plant-based butter alternative for a dairy-free version.
Nutrition Value (per serving)
- Calories: 350
- Protein: 5g
- Fat: 18g
- Carbohydrates: 45g
- Fiber: 2g
FAQs
Why is my lemon meringue pie filling runny?
The filling may be runny if it hasn’t thickened enough during the cooking process. Be sure to cook the lemon curd mixture over medium heat until it thickens completely before pouring it into the pie shell. Also, let the pie cool completely before slicing, as the filling will continue to set as it cools.
How do I prevent my meringue from weeping?
To prevent the meringue from weeping, make sure to spread the meringue over the hot lemon filling, ensuring it touches the edges of the crust. This helps seal the meringue and reduces moisture leakage. Avoid over-baking or under-baking the meringue to prevent weeping.
Can I make lemon meringue pie in advance?
Yes, you can make the lemon meringue pie in advance, but it’s best enjoyed the same day for the freshest meringue texture. If making ahead, prepare the pie the night before and store it in the refrigerator. Avoid making it too far in advance, as the meringue can soften over time.
Can I freeze lemon meringue pie?
Freezing lemon meringue pie is not recommended, as the meringue tends to become watery and lose its texture when thawed. It’s best to enjoy this pie fresh or store leftovers in the refrigerator for up to 3 days.
Final Words
Mary Berry’s Lemon Meringue Pie is a classic dessert that never goes out of style. With its crisp pastry, tart lemon filling, and fluffy meringue topping, it’s the perfect combination of flavors and textures.
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Mary Berry Lemon Meringue Pie
- Prep Time: 30
- Cook Time: 45
- Total Time: 1 hour 15 minutes
- Yield: 4 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Lemon Meringue Pie is a classic dessert that combines a crisp shortcrust pastry base with a tangy lemon filling and a soft, pillowy meringue topping. The pie is baked until the meringue is golden, creating a dessert that’s as visually appealing as it is delicious. The tartness of the lemon curd is perfectly balanced by the sweetness of the meringue, making it an irresistible treat for any occasion.
Ingredients
For the shortcrust pastry:
- 175g (6 oz) plain flour – for the pastry base.
- 100g (3.5 oz) cold butter – cubed, for a flaky texture.
- 1 tablespoon icing sugar – adds a touch of sweetness.
- 1 egg yolk – to bind the pastry.
- Cold water – to bring the pastry together.
For the lemon filling:
- 4 large egg yolks – for a rich, creamy filling.
- 2 lemons (zested and juiced) – for a tangy, zesty flavor.
- 275g (9.7 oz) caster sugar – adds sweetness to balance the tartness.
- 50g (1.7 oz) cornflour – to thicken the filling.
- 300ml (10 fl oz) water – helps create a smooth lemon curd.
- 50g (1.7 oz) butter – for a smooth, glossy filling.
For the meringue topping:
- 4 large egg whites – to create a light, airy meringue.
- 200g (7 oz) caster sugar – for a stable, sweet meringue.
Instructions
For the shortcrust pastry:
- Preheat the oven: Preheat your oven to 180°C (350°F) to prepare for blind baking the pastry.
- Make the pastry: In a mixing bowl, rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs. Stir in the icing sugar and egg yolk, then add cold water, a little at a time, until the dough comes together.
- Chill the dough: Wrap the dough in cling film and chill in the fridge for 20-30 minutes.
- Roll out the pastry: Roll out the chilled dough on a lightly floured surface until it’s large enough to line a 9-inch pie dish. Trim the edges and prick the base with a fork.
- Blind bake the pastry: Line the pastry with parchment paper and fill with baking beans. Bake for 15 minutes, then remove the paper and beans and bake for another 5 minutes until golden. Set aside to cool.
For the lemon filling:
- Prepare the lemon mixture: In a saucepan, mix the cornflour with 100ml of the water to form a smooth paste. Add the lemon juice, zest, and the remaining water, and stir over medium heat until thickened.
- Add the egg yolks: Remove the mixture from heat and whisk in the egg yolks, caster sugar, and butter until smooth and glossy.
- Cook the filling: Return the pan to low heat, stirring constantly until the mixture thickens into a smooth lemon curd. Set aside to cool slightly, then pour into the baked pastry shell.
For the meringue topping:
- Whip the egg whites: In a clean, dry mixing bowl, whisk the egg whites using an electric hand mixer until they form soft peaks.
- Add the sugar: Gradually add the caster sugar, one spoonful at a time, while continuing to whisk until the meringue forms stiff, glossy peaks.
- Top the pie: Spread the meringue evenly over the lemon filling, ensuring it reaches the edges of the pastry. Use the back of a spoon to create swirls and peaks.
Bake the pie:
- Final bake: Return the pie to the oven and bake for 15-20 minutes, or until the meringue is golden brown. Allow the pie to cool before serving.
