Mary Berry Lemon Meringue Pie Recipe

Mary Berry Lemon Meringue Pie
Yields: 1 Serving Difficulty: Easy Prep Time: 30 Mins Cook Time: 30 Mins Total Time: 1 Hr

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 Mary Berry Recipe

What Do I Serve With Mary Berry Lemon Meringue Pie?

You can serve Mary Berry Lemon Meringue Pie as it is or with some whipped cream or ice cream on the side. You can also sprinkle some lemon zest or mint leaves over the top for some extra freshness and colour. You can cut the pie into slices or wedges, depending on the shape of your tin. Use a sharp knife and a spatula to lift the slices out of the tin. Be careful not to break the meringue or spill the filling.

Pro Tips to Make Perfect Mary Berry Lemon Meringue Pie

  • Chill pastry dough thoroughly before lining the tin to prevent shrinking. Gently press into the tin without over-stretching. Chill again before baking for best results.
  • Fully blind bake the pastry shell until lightly golden all over and the base is dry to the touch. This prevents a soggy bottom crust. Let cool completely before filling.
  • Cook the lemon filling over low heat, stirring constantly with a whisk until thickened and smooth. This prevents curdling. Don’t allow it to boil.
  • Let the filling cool completely before adding meringue so it doesn’t “weep”. Pipe or spoon meringue to seal edges to prevent leaks.
  • Add 1-2 tsp cornflour to the meringue and beat until very stiff peaks form to stabilize it. Bake at 425°F until meringue is lightly golden, about 10 minutes. Don’t overbake.
  • Allow the pie to cool completely before serving so the filling can be set. Store leftovers in the fridge.
  • Garnish the pie with fresh berries, citrus zest, whipped cream or candied lemon slices for extra flavour and visual appeal.
  • Enjoy this elegant pie featuring a crispy flaky crust, bright lemon curd filling, and light-as-air meringue topping. Proper techniques create the perfect texture and taste.

Variations of Mary Berry Lemon Meringue Pie

You can make some variations of Mary Berry Lemon Meringue Pie by changing the flavour of the filling or the meringue. Here are some ideas:

  • For the filling, you can use lime juice and zest instead of lemon, or a mix of both. You can also add some orange juice and zest for a citrus twist. You can also add some fresh or frozen berries, such as raspberries, blueberries, or strawberries, to the lemon mixture before pouring it into the pastry case. You can also add some spices, such as ginger, cinnamon, or cardamom, to the lemon mixture for some warmth and depth.
  • For the meringue, you can add some vanilla extract, almond extract, or lemon extract to the egg whites before whisking them. You can also add some food colouring, such as yellow, green, or pink, to the meringue for a fun and festive look. You can also add some toasted nuts, such as almonds, pistachios, or pecans, to the meringue for some crunch and flavour.

How do I store Mary Berry Lemon Meringue Pie Leftovers?

To store Mary Berry Lemon Meringue Pie leftovers, you can follow these steps:

  • Let the pie cool completely before storing it.
  • Cover the pie with cling film or foil, or transfer it to an airtight container.
  • Store the pie in the fridge for up to 2 days.
  • The pastry may soften a bit, but the pie will still taste good.

How do I reheat Mary Berry Lemon Meringue Pie Leftovers?

To reheat Mary Berry Lemon Meringue Pie leftovers, you can follow these steps:

  • Preheat the oven to 150°C/300°F/Gas 2.
  • Cut the pie into slices and place them on a baking sheet.
  • Bake the pie for 10 to 15 minutes, until warm.
  • The meringue may lose some of its crispness, but the pie will still be delicious.

Nutrition value:

The nutrition value of this recipe per serving is approximately:

  • Calories: 511 kcal
  • Fat: 24.5 g
  • Saturated fat: 14.7 g
  • Carbohydrates: 70.6 g
  • Sugar: 51.8 g
  • Protein: 6.9 g
  • Salt: 0.3 g

Final Words

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.

More From British Recipes Book

Leave a Reply