Mary Berry Lemon Meringue Pie​ Recipe

Mary Berry Lemon Meringue Pie Recipe is a classic British dessert featuring crisp shortcrust pastry and zesty curd. This showstopping treat uses fresh lemons, golden yolks, and a towering layer of fluffy, sweetened egg whites.

If you do nothing else, make sure the meringue touches the pastry edge before it goes in the oven. That’s the difference between a topping that stays put and one that shrinks away into a sugary puddle. This is one of those recipes that looks harder than it is, but the whole thing comes down to that airtight seal.

The cornflour in the filling is doing more work than you’d think. Without it, the lemon layer won’t hold its shape when you cut a slice, and you’ll end up with a yellow mess on the plate. I’ve tried a few versions of this pie and this one from Mary is the one I keep going back to because the ratios are spot on every time.

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Mary Berry Lemon Meringue Pie Ingredients

For the Sweet Shortcrust Pastry

• 175g (6oz) plain flour
• 100g (3½oz) cold unsalted butter, cubed
• 25g (1oz) icing sugar
• 1 large egg yolk
• 1-2 tbsp cold water

For the Lemon Filling

• 2 tbsp cornflour
• 100g (4oz) caster sugar
• 2 large lemons, finely grated zest and juice
• 250ml (9fl oz) water
• 85g (3oz) unsalted butter
• 3 large egg yolks
• 1 whole egg

For the Meringue Topping

• 4 large egg whites
• 200g (7oz) caster sugar

How To Make Mary Berry Lemon Meringue Pie

1. Make the pastry: Rub the cold butter into the flour using your fingertips in a large bowl until the mixture looks like fine breadcrumbs. Stir in the icing sugar, then add the egg yolk and a tablespoon of water, mixing with a knife until a firm dough forms. Knead very briefly on a floured surface, wrap in clingfilm, and let it rest in the fridge for 30 minutes.
2. Chill and roll the pastry: Preheat the oven to 200°C (400°F/Gas Mark 6) and place a baking tray inside to heat up. Roll the dough out thinly and line a 23cm (9in) loose-bottomed fluted tart tin, letting the excess hang over the sides before pricking the base with a fork and chilling for another 15 minutes.
3. Blind bake the pastry case: Line the pastry with greaseproof paper, fill it with baking beans, and bake on the hot tray for 15 minutes. Remove the beans and paper, trim the overhanging edges with a sharp knife, and bake for 5 more minutes until the base is sandy and dry. Reduce the oven temperature to 180°C (350°F/Gas Mark 4).
4. Prepare the lemon filling: Mix the cornflour and caster sugar in a medium saucepan until there are no lumps. Gradually pour in the 250ml (9fl oz) of water and the lemon juice, whisking until the mixture is smooth.
5. Cook the filling: Whisk the mixture over a medium hob until it bubbles and turns thick and see-through. Remove from the heat, stir in the butter and lemon zest, then slowly whisk in the egg yolks and the whole egg until the custard is glossy.
6. Make the meringue topping: Whisk the egg whites in a very clean bowl with an electric mixer until they form peaks that stand up when the beaters are lifted. Add the sugar one tablespoon at a time, whisking on high speed until the mixture is thick, white, and shiny.
7. Assemble and bake the pie: Pour the warm lemon custard into the pre-baked pastry case. Spread the meringue over the top, using a spoon to pull it right to the edges of the pastry to seal the filling in. Bake for 15-20 minutes until the peaks are tipped with light brown.
8. Cool before serving: Leave the pie to sit in its tin at room temperature for at least an hour. This allows the lemon filling to set firm so it doesn’t run when you slice it.

Recipe Tips

• Rub the butter in quickly. Use only your fingertips and keep your hands cool to stop the fat from melting, which ensures the pastry stays short and crumbly rather than tough.
• Seal the meringue edges. Ensure the egg white mixture touches the pastry crust all the way around the rim. This prevents the meringue from pulling back and leaking moisture onto the filling.
• Use a clean bowl. Any trace of grease or yolk in the bowl will stop the egg whites from whisking into a stiff foam. Wipe the bowl with a cut lemon before starting to remove hidden oils.
• Keep the filling warm. Pour the meringue onto the lemon curd while the curd is still warm from the pan. This helps the bottom of the meringue cook and prevents a slippery layer from forming between the two.
• Store at room temperature. Putting the finished pie in the fridge can cause the meringue to weep and become sticky. It is best eaten on the day you make it for the crispest texture.

What To Serve With Lemon Meringue Pie

This tart is quite rich and tangy on its own, so it usually needs very little. A pouring of single cream or a dollop of crème fraîche helps balance the sharp lemon citrus.

If you want a bigger dessert, serve a slice alongside some fresh raspberries or blueberries. The tart fruit cuts through the sweet, sugary meringue topping perfectly.

How To Store Lemon Meringue Pie

Fridge

Do not store this pie in the fridge if you can avoid it. The cold atmosphere causes the sugar in the meringue to dissolve into beads of syrup. If you have leftovers, keep them in a cool, dry cupboard for up to 24 hours.

Reheat

This pie is designed to be eaten at room temperature or slightly warm from the oven. If you must reheat a slice, put it in a 150°C (300°F/Gas Mark 2) oven for 5 minutes. Avoid the microwave as it will turn the pastry soft and make the meringue rubbery.

Freeze

You can freeze the baked pastry case for up to two months, but the finished pie does not freeze well. The lemon filling will separate and the meringue will lose its structure once thawed.

Mary Berry Lemon Meringue Pie Nutrition Facts

Per serving (1 of 8):

• Calories 395
• Protein 6g,
• Fat 18g
• Carbohydrates 54g
• Sugar 41g
• Sodium 110mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Why did my meringue shrink away from the crust?

This happens if the meringue isn’t anchored to the pastry before baking. Spread the egg whites so they overlap the crust slightly to create a physical bond that holds as it cooks.

Can I use bottled lemon juice instead of fresh?

No, the Mary Berry Lemon Meringue Pie Recipe relies on the oils in the fresh zest and the sharp acidity of real juice for the proper set. Bottled juice lacks the punch needed to balance the sweet topping.

Why is there liquid between my lemon filling and the meringue?

This “weeping” usually occurs if the lemon filling was cold when the meringue was added or if the pie was refrigerated. Always spread the topping over warm filling to cook the base of the foam instantly.

Can I make the pastry in a food processor?

Yes, pulse the butter and flour until you see crumbs, then add the liquid and pulse again until it just clumps together. Do not overprocess or the pastry will be hard and shrink in the oven.

Try More Recipes:

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