Mary Berry Lemon Meringue Pie​ Recipe

This zesty Mary Berry Lemon Meringue Pie Recipe is made with a crisp sweet shortcrust pastry, a beautifully tangy lemon filling, and a fluffy, sweet meringue topping. The result is a showstopping dessert with the perfect balance of sharp, sweet, and buttery flavours in every single bite. It’s the perfect centerpiece for a special occasion or Sunday lunch, serving 8 people.

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Mary Berry Lemon Meringue Pie Recipe Ingredients

For the Sweet Shortcrust Pastry:

• 175g (1 1/4 cups) plain all-purpose flour
• 100g (1/2 cup) cold unsalted butter, cubed
• 25g (2 tbsp) icing sugar (confectioners’ sugar)
• 1 large egg yolk

For the Lemon Filling:

• 2 tbsp cornflour (cornstarch)
• 100g (1/2 cup) caster sugar (superfine sugar)
• 2 large lemons, finely grated zest and juice
• 85g (6 tbsp) unsalted butter
• 3 large egg yolks
• 1 whole egg

For the Meringue Topping:

• 4 large egg whites, at room temperature
• 200g (1 cup) caster sugar (superfine sugar)

How To Make Mary Berry Lemon Meringue Pie Recipe

1. Make the pastry: In a large bowl, rub the cold, cubed butter into the flour with your fingertips until the mixture resembles fine breadcrumbs. Stir in the icing sugar. Add the egg yolk and 1-2 tablespoons of cold water, mixing with a knife until the dough just comes together. Knead briefly, wrap in cling film, and chill for 30 minutes.
2. Chill and roll the pastry: Preheat your oven to 400°F (200°C). Roll out the chilled pastry on a lightly floured surface and use it to line a 9-inch (23cm) loose-bottomed tart tin. Trim the edges and prick the base with a fork. Chill again for 15 minutes.
3. Blind bake the pastry case: Line the pastry case with baking parchment and fill with baking beans or uncooked rice. Bake for 15 minutes. Remove the parchment and beans, then return the case to the oven for another 5-7 minutes until it is pale golden and crisp. This is called blind baking. Set aside to cool. Reduce oven temperature to 350°F (180°C).
4. Prepare the lemon filling: In a medium saucepan, mix the cornflour with the caster sugar. Gradually stir in 250ml (1 cup) of water. Add the lemon zest and juice.
5. Cook the filling: Place the pan over a medium heat and whisk continuously until the mixture boils and thickens. Remove from the heat and stir in the butter until it has melted. In a separate bowl, whisk the 3 egg yolks and the whole egg together, then slowly pour the hot lemon mixture into the eggs, whisking constantly.
6. Make the meringue topping: In a large, spotlessly clean bowl, whisk the egg whites with an electric mixer until they form soft peaks. Then, add the caster sugar one tablespoon at a time, whisking continuously on high speed until the meringue is stiff, thick, and very glossy.
7. Assemble and bake the pie: Pour the warm lemon filling into the baked pastry case. Spoon or pipe the meringue over the top, starting from the edges and working your way into the middle. Make sure the meringue touches the pastry crust all the way around to create a seal. Create attractive peaks with the back of a spoon.
8. Cool before serving: Bake for 15-20 minutes, or until the meringue is pale golden all over. Let the pie cool completely at room temperature for at least an hour before slicing and serving.

Recipe Tips

• Prevent a Soggy Bottom: Blind baking the pastry case is essential. This pre-baking step cooks and dries out the pastry, creating a crisp, sealed base that won’t become soggy when you add the wet lemon filling.
• Avoid Weeping Meringue: To help prevent a syrup from forming between the filling and the meringue, pour the warm filling into the pastry case and top it immediately with the freshly made meringue. Sealing the meringue right to the pastry edge also helps.
• Use Room Temperature Egg Whites: For the best meringue with the most volume, use egg whites that are at room temperature. They whip up much more easily and create a fluffier result than cold egg whites.
• A Spotlessly Clean Bowl: Any trace of grease or egg yolk in your bowl or on your beaters can prevent the egg whites from whipping up properly. Make sure your equipment is perfectly clean and dry.

What To Serve Lemon Meringue Pie

This classic Lemon Meringue Pie is a complete dessert all on its own. The combination of crisp pastry, tangy filling, and sweet meringue provides a perfect range of flavours and textures. It is best served at room temperature without any accompaniments like cream or ice cream, which can distract from its delicate balance. A simple cup of black coffee or unsweetened tea is a perfect partner to cut through the richness.

How To Store Lemon Meringue Pie Leftovers

• Refrigerate: Lemon meringue pie is best eaten on the day it is made. Leftovers can be stored loosely covered in the refrigerator for up to 2 days, but be aware that the meringue may start to soften and “weep” (release liquid) over time.
• Freeze: Freezing is not recommended for this pie. The meringue’s light and airy texture will be ruined during the thawing process, becoming soggy and watery.

Mary Berry Lemon Meringue Pie Recipe Nutrition Facts

• Calories: 450 kcal
• Total Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 180mg
• Sodium: 150mg
• Total Carbohydrate: 62g
• Dietary Fiber: 1g
• Sugars: 45g
• Protein: 7g

Frequently Asked Questions

• Why is my meringue weeping? “Weeping” is when liquid beads form on the meringue. It’s often caused by undissolved sugar, so make sure to add the sugar slowly and whisk until the meringue is completely smooth and not grainy. It can also be caused by humidity or placing a warm pie in the fridge too quickly.
• Can I use a store-bought pie crust? Yes, of course. Using a pre-made sweet shortcrust pastry case is a great shortcut if you are short on time. Simply blind bake it according to the package directions before adding the filling.
• How do I know when my meringue has reached stiff peaks? You have reached stiff peaks when the meringue is thick, glossy, and holds its shape completely. When you lift the beaters out of the bowl, the peak that forms should stand straight up without curling over.
• Why did my pastry shrink during baking? Pastry usually shrinks if it hasn’t been rested for long enough in the fridge before baking. Chilling the dough allows the gluten to relax, which helps it hold its shape in the hot oven.

Try More Recipes:

• Mary Berry Ginger Flapjacks​ Recipe
• Mary Berry Lemon Curd Recipe​
• Mary Berry​ Tea Loaf Recipe