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
Scale
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.