Today, I’m going to share with you a delicious and easy recipe for Mary Berry’s lemon meringue pie. This is a classic dessert that has a crisp pastry base, a tangy lemon filling, and a fluffy meringue topping. It’s perfect for any occasion, whether you want to impress your guests, treat your family, or simply enjoy a slice yourself.
What is a lemon meringue pie?
A lemon meringue pie is a type of pie that consists of three layers: a pastry crust, a lemon curd filling, and a meringue topping. The pastry crust is usually made with flour, butter, sugar, and egg, and is baked until golden and crisp. The lemon curd filling is a thick and creamy mixture of lemon juice, zest, sugar, cornflour, and egg yolks, and is cooked over low heat until it thickens. The meringue topping is a light and airy mixture of egg whites and sugar and is whipped until stiff peaks form. The meringue is then spread or piped over the lemon filling, and baked until lightly browned and crisp.
Other Mary Berry Recipes to Try
What is Mary Berry Lemon Meringue Pie Recipe?
Mary Berry Lemon Meringue Pie Recipe is a delicious and easy recipe for making a classic dessert that has a crisp pastry base, a tangy lemon filling, and a fluffy meringue topping. It is based on the recipe of Mary Berry, a famous British food writer and TV personality, who is known for her expertise in baking and her simple and foolproof recipes. This recipe uses a food processor to make the pastry, which saves time and ensures a perfect result. It also adds cornflour to the lemon filling and the meringue, which makes them more stable and less likely to be runny or collapse. This recipe also has the perfect balance of sweetness and tartness, and the ideal ratio of pastry, filling, and meringue. This recipe is a showstopper that will wow anyone who tries it.
Why You Love this Recipe
- Simple and reliable recipe, no special skills needed
- Always turns out great with a perfect pastry crust
- Versatile – make ahead and store, reheat to serve warm
- Adaptable fillings and meringue – customised with fruits, spices, extracts
- Indulgent and satisfying – rich, creamy, refreshing, zesty
- Perfect for any occasion – impress guests or treat family
- Crisp pastry crust, tangy lemon filling, light meringue
- Balanced flavours – sweet, tart, perfectly proportional
- Sense of accomplishment from baking this classic from scratch
Ingredients Needed to Make Mary Berry lemon meringue Pie
To make Mary Berry’s lemon meringue pie, you will need the following ingredients:
For the crisp shortcrust pastry:
- 225g/8oz plain flour – The basis for the pastry dough
- 175g/6oz cold unsalted butter, diced – Gives flakiness when cut into the flour
- 45g/13⁄4oz icing sugar – Adds sweetness to balance the tart filling
- 1 large egg, beaten – Binds the dough so it can be rolled out
- Pinch of salt
For the tangy lemon curd filling:
- Zest and juice of 6 unwaxed lemons – Provides bright lemon flavour
- 65g/21⁄4oz cornflour – Thickens the filling so it sets up properly
- 250g/9oz granulated sugar – Balances out the lemon tartness
- 6 egg yolks, lightly beaten – Give the filling a silky texture
- Pinch of salt
For the fluffy meringue topping:
- 4 large egg whites, at room temperature – Whip up into stiff peaks
- 225g/8oz granulated sugar – Sweetens the meringue
- 2 tsp cornflour – Helps stabilize the meringue and prevent weeping
- 1 tsp vanilla or lemon extract (optional) – Adds extra flavour
You will also need the following equipment:
- A food processor
- A 23cm/9in loose-bottomed flan tin
- A rolling pin
- A fork
- Baking paper
- Baking beans
- A saucepan
- A whisk
- A bowl
- An electric mixer
- A piping bag with a plain 1½cm (⅝in) nozzle (optional)
Instructions to Make Mary Berry lemon meringue Pie
Here are the steps to make Mary Berry’s lemon meringue pie:
Step 1: Make the pastry
- Preheat the oven to 180°C/350°F/Gas 4.
- Put the flour, butter, and icing sugar into a food processor and blend until the mixture resembles fine breadcrumbs.
- Add the egg and one tablespoon of water and whizz again until the dough comes together in a ball.
- Turn out the dough onto a lightly floured surface and roll it out to a 3mm thickness.
- Use the rolling pin to lift the pastry and transfer it to the flan tin. Press it into the corners and trim the excess pastry. Prick the base with a fork and chill in the fridge for 30 minutes.
Step 2: Bake the pastry
- Line the pastry case with baking paper and fill with baking beans. Bake for 15 minutes, then remove the beans and paper and bake for another 5 minutes, until the pastry is crisp and lightly golden. Reduce the oven temperature to 170°C/340°F/Gas 3½.
Step 3: Make the lemon filling
- In a small bowl, mix the lemon zest and juice with the cornflour to form a smooth paste.
- In a saucepan, bring 450ml/16fl oz of water to a boil. Add the lemon cornflour mixture and whisk over medium heat until the mixture has thickened.
- Remove from the heat and add the sugar and egg yolks. Whisk well until smooth and glossy.
- Pour the lemon filling into the pastry case and chill in the fridge for a few minutes.
Step 4: Make the meringue topping
- In a large bowl, whisk the egg whites with an electric mixer until soft peaks form.
- Gradually add the sugar, a little at a time, whisking on high speed until the meringue is stiff and shiny. Add the cornflour and whisk again.
- Spoon the meringue into a piping bag fitted with a plain nozzle, or use two spoons. Pipe or spoon even blobs over the surface of the lemon filling, covering it completely. Create a swirl on the top of the meringue if you like.
Step 5: Bake the pie
- Bake the pie in the oven for about 15 minutes, until the meringue is lightly golden and crisp. Let it cool completely before cutting, or serve slightly warm.
Lemon meringue pie is a classic dessert that is easy to make and tastes amazing. With Mary Berry’s recipe, you can make a perfect lemon meringue pie every time, with a crisp pastry, a tangy filling, and a fluffy meringue. It’s a great dessert for any occasion and a sure way to impress your friends and family. Try it today and enjoy the sweet and sour delight of lemon meringue pie.