Mary Berry Lemon Meringue Pie Recipe

Mary Berry Lemon Meringue Pie is a delicious dessert that combines the tartness of lemons and the sweetness of the meringue, all encased in a crisp pastry crust. This dessert is a big staple Mary Berry Recipe, which gives proof to her skill in creating irresistible treats.

This classic English dessert has a crisp pastry base, a tangy lemon filling, and a fluffy meringue topping. It is perfect for any occasion as a treat for guests or just to enjoy a slice by yourself and your family.

Mary Berry’s Lemon Meringue Pie – Everything You Need To Know:

Mary Berry’s Lemon Meringue Pie consists of three major layers: pastry crust, lemon tart filling and a fluffy meringue topping. The pastry crust is made up of flour, butter, sugar and egg. The lemon tart filling is a thick, creamy mixture of lemon juice, sugar and cornflour. The meringue topping is a mixture of egg whites and sugar, which is piped over the lemon filling.

Mary Berry Easy Lemon Meringue Pie is served with whipped cream, or some ice cream on the side. However, most of the time, it is served on its own along with some tea.

If you want a showstopper that will wow everyone, this recipe is just for you!

Mary Berry Lemon Meringue Pie Ingredients

For the pastry:

• 225 g Plain Flour: Plain flour is the basis for the pastry dough in this Mary Berry Easy Lemon Meringue Pie Recipe.
• 175 g Unsalted Butter: Butter gives the pastry dough flakiness when it is cut into the flour. Make sure the butter is cold when added.
• 45 g Icing Sugar: The icing sugar adds sweetness to the dough which will balance the tart filling of Mary Berry’s Lemon Meringue Pie.
• 1 Egg; The egg binds the dough so it can be rolled out.

For the lemon filling:

• 6 Lemons: Lemons are the main ingredient in this Mary Berry Lemon Meringue Pie. The lemons can be used in the form of fresh lemon juice to give the recipe a lemon zest.
• 65 g Cornflour: Cornflour is used to thicken the lemon filling so it sets up properly.
• 250 g Granulated Sugar: The granulated sugar balances out the lemon tartness in Mary Berry’s Lemon Meringue Pie.
• 6 Egg Yolks: The slightly beaten egg yolks give the filling a silky texture.

For the meringue topping:

• 4 Egg Whites: Egg whites whip up to make the stiff peaks in this Mary Berry Lemon Meringue Pie Recipe.
• 225 g Granulated Sugar: The granulated sugar sweetens the meringue topping.
• 2 tsp Cornflour: Cornflour helps stabilize the meringue and prevent weeping.
• 1 tsp Lemon Extract: The lemon extract adds extra flavor to the Mary Berry Lemon Meringue Pie.

How To Make Mary Berry’s Easy Lemon Meringue Pie?

1. Preheat the oven to 180°C/350°F.
2. Add the flour, butter and icing sugar into a food processor and blend until the mixture resembles fine breadcrumbs.
3. Add the egg and 1 tablespoon of water, Blend again until the dough comes together in the shape of a ball.
4. Turn out the dough onto a lightly floured working surface and roll it out to a 3mm thickness.
5. Use the rolling pin to lift the dough and transfer it to the loosed bottomed baking tin. Press it into the corners and trim the excess dough. Prick the base with a fork and chill in the fridge for 30 minutes.
6. Line the baking tin with parchment paper and fill it with baking beans. Bake for 15 minutes, then remove the beans and the baking paper.
7. Bake for another 5 minutes, until the pastry is crisp and lightly golden. Reduce the oven temperature to 170°C/340°F.
8. In the meantime, add lemon zest and juice along with cornflour in a small mixing bowl to form a smooth paste.
9. Take a saucepan and bring 450ml of water to a boil. Add the lemon and cornflour mixture and whisk over medium heat until the mixture has thickened.
10. Remove the saucepan from the heat and add sugar and egg yolks. Whisk until the mixture is smooth and glossy.
11. Pour this lemon filling into the pastry case and allow it to chill in the fridge for a few minutes.
12. Take a large mixing bowl and whisk the egg whites with an electric hand held mixer until soft peaks form.
13. Add sugar gradually, a little at a time, while still whisking on high speed until the meringue is stiff and shiny. Add the cornflour and whisk again.
14. Add the meringue into a piping bag fitted with a plain nozzle. Pipe or spoon even blobs all over the surface of the lemon filling, covering it completely.
15. Bake the pie in the preheated oven for 15 to 20 minutes, until the meringue is lightly golden and crisp.
16. Allow Mary Berry’s Lemon Meringue Pie to cool down before cutting and serving.

Also Try: Mary Berry Leek And Potato Soup Recipe

Tips To Make The Best Lemon Meringue Pie By Mary Berry

Follow these tips and tricks to get the possible results on this Mary Berry Lemon Meringue Pie Recipe:

• Chill the dough completely before lining the baking tin with parchment paper. This will prevent shrinking.
• Cook the lemon filling for the pie over medium low heat, stirring often with a whisk until thickened. This prevents curdling.
• Make sure to pipe the meringue to seal the edges. This will prevent leaks.
• Let the lemon meringue pie cool down completely before serving so the filling can be set.

Mary Berry Lemon Meringue Pie Recipe FAQs

How long can you store the Mary Berry Lemon Meringue Pie for?

The Mary Berry Lemon Meringue Pie can be stored in a refrigerator for up to 2 days in an airtight container. The pie will be softened, but it will still taste good.

What can you serve with Mary Berry Lemon Meringue Pie?

You can serve Mary Berry’s Lemon Meringue Pie with whipped cream, or some ice cream on the side. However, most of the time, it is served on its own along with some tea.

How do I prevent the lemon meringue from “weeping”?

In order to prevent the lemon meringue from weeping, make sure the lemon filling is hot when you spread the meringue on top. This helps create a seal between the filling and the meringue.

Mary Berry Lemon Meringue Pie Recipe Card