Mary Berry Lemon Meringue Pie Recipe

This Mary Berry Lemon Meringue Pie is a tangy and sweet recipe, which is made with a crisp shortcrust pastry, a zesty lemon curd filling, and a fluffy meringue topping. It’s the ultimate classic dessert, a foolproof recipe for a true showstopper, ready in about an hour, plus chilling time.

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Mary Berry Lemon Meringue Pie Ingredients

A classic combination for a truly impressive and delicious dessert.

For the Shortcrust Pastry:

175g (6oz) plain flour, plus extra for dusting
100g (3½ oz) cold hard butter or margarine, cut into cubes
2-3 tablespoons cold water

For the Lemon Filling:

2 level tablespoons cornflour
100g (3½ oz) caster sugar
Grated zest of 2 large lemons
125ml (4fl oz) fresh lemon juice
2 large egg yolks
50g (2oz) butter

For the Meringue Topping:

4 large egg whites
225g (8oz) caster sugar

How To Make Mary Berry Lemon Meringue Pie

A step-by-step guide to this classic and impressive dessert.

Make the Pastry: In a large bowl, rub the cold, cubed butter into the flour with your fingertips until it resembles fine breadcrumbs. Add just enough cold water to bring the dough together into a ball. Wrap in cling film and chill for 20-30 minutes.
Blind Bake the Crust: Preheat the oven to 200°C (180°C Fan/Gas Mark 6). Roll out the chilled pastry and use it to line a 20cm (8in) loose-bottomed flan tin. Prick the base, line with baking parchment, fill with baking beans, and bake blind for 15 minutes. Remove the paper and beans and bake for another 5 minutes until the pastry is pale golden.
Make the Lemon Filling: While the pastry bakes, mix the cornflour and sugar in a saucepan. Off the heat, gradually stir in 275ml (9.5 fl oz) of water. Add the lemon zest and juice. Bring the mixture to a boil over a medium heat, stirring constantly until it thickens and becomes clear.
Finish the Filling: Remove the pan from the heat and gradually beat in the egg yolks and the butter until smooth. Pour this hot filling into the pre-baked pastry case.
Make the Meringue: In a large, spotlessly clean bowl, whisk the egg whites until they form stiff peaks. Then, add the caster sugar one tablespoon at a time, whisking continuously on high speed until the meringue is very stiff, thick, and glossy.
Top and Bake: Spoon or pipe the meringue over the hot lemon filling, making sure it goes right to the pastry edges to seal it in. Create attractive peaks with the back of a spoon. Reduce the oven temperature to 150°C (130°C Fan/Gas Mark 2) and bake for 30-35 minutes, until the meringue is crisp on the outside and a pale golden-brown color.

Recipe Tips

For a perfect, weeping-free meringue every time.

How do I prevent “weeping” meringue? “Weeping” (where a sugary syrup forms between the filling and the meringue) is a common problem. Mary Berry’s two secrets to prevent this are: pouring the hot lemon filling into the pastry case and immediately topping it with the freshly made meringue, and ensuring the meringue is spread right to the very edge of the pastry crust, which creates a seal.
How do I get tall, stiff meringue peaks? The key is a spotlessly clean, grease-free bowl and beaters. Any trace of grease (including from egg yolk) will prevent the egg whites from whipping to their full volume. Adding the sugar very gradually to the stiffly beaten whites also creates a more stable meringue.
Can I make this ahead of time? Lemon Meringue Pie is notoriously at its best on the day it is made. The meringue can become soft and weep if stored for too long. If you must prep ahead, you can make and bake the pastry case a day in advance.
How do I know the lemon filling is thick enough? When you bring the cornflour and lemon mixture to a boil, it will transform from a cloudy liquid to a thick, translucent gel. It should be thick enough to heavily coat the back of a spoon.

What To Serve With Lemon Meringue Pie

This classic dessert is a showstopper on its own.

A slice of this beautiful pie is the perfect balance of sweet, tart, and creamy. It needs no accompaniment but is lovely served with:

A dollop of single cream or crème fraîche to cut the sweetness
A cup of black tea or coffee

How To Store Lemon Meringue Pie

Keeping your pie fresh.

Room Temperature: It is best to store this pie at room temperature in a loosely covered container. Storing it in the refrigerator can cause the meringue to become soft and weepy more quickly. It is best eaten within 24-48 hours.

Mary Berry Lemon Meringue Pie Nutrition Facts

An estimated guide per slice.

Calories: 450 kcal
Carbohydrates: 65 g
Protein: 8 g
Fat: 18 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Why did my meringue shrink?

Shrinking meringue is often caused by being under-whisked or by adding the sugar too quickly. Make sure your egg whites are at stiff peaks before you start adding the sugar, and add it just one spoonful at a time while whisking continuously.

Can I use a store-bought crust?

Yes, for a convenient shortcut, you can use a pre-baked 8-inch shortcrust pastry case.

My lemon filling is runny. What went wrong?

A runny filling is almost always because the cornflour mixture wasn’t brought to a full boil and cooked long enough to properly thicken. It needs to be a very thick, almost gel-like consistency before you remove it from the heat.

Try More Recipes:

Mary Berry Ginger Flapjacks Recipe
Mary Berry Bakewell Tart Recipe
Mary Berry Tea Loaf Recipe