Lucy M. A classic pie with a crisp pastry, tangy lemon filling, and fluffy meringue topping that melts in your mouth.
I’m obsessed with making Mary Berry Lemon Meringue Pie because it nails that perfect mix of tangy lemon zing and sweet, fluffy meringue—all sitting on a crispy, golden crust. This pie screams sunshine and good vibes, reminding me of fun family get-togethers and lazy, bright afternoons. If you’re after a dessert that’s fresh, comforting, and totally irresistible, you’re in the right place. The lemon filling packs a punch of zest while staying silky smooth, and the meringue? It’s like biting into a cloud. Let me show you how to whip up this classic crowd-pleaser with ease!
Ingredients
For the pastry:
- 1⅓ cups (175g) all-purpose flour, plus extra for dusting
- 2 tablespoons powdered sugar
- ⅓ cup (75g) salted butter, cut into cubes
- 1 extra-large egg, beaten
For the lemon filling:
- 3 extra-large egg yolks
- ¼ cup (30g) cornstarch
- ¾ cup (200ml) water
- Zest and juice of 2 lemons (finely grated and freshly squeezed)
- ¼ cup (55g) granulated sugar
For the meringue topping:
- 3 extra-large egg whites
- ¾ cup + 2 tablespoons (175g) granulated sugar
Instructions
- Make the pastry:
Combine the flour and powdered sugar in a bowl. Add the cold butter cubes and rub them into the flour with your fingers until the mixture looks like fine breadcrumbs. Pour in the beaten egg and mix gently until the dough starts to come together. If it feels too dry, add a teaspoon of cold water. Wrap the dough in plastic and chill it in the fridge for 20 minutes. - Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface until it’s about ¼ inch thick. Carefully press it into a 9-inch (23cm) tart tin, trimming any excess dough from the edges. Prick the base a few times with a fork.
- Bake the pastry case for 15 minutes until it’s just starting to turn golden. Remove it from the oven and set aside.
- Prepare the lemon filling:
In a saucepan, mix the cornstarch and sugar. Slowly stir in the water, lemon juice, and zest. Place the pan over medium heat and cook, stirring constantly, until the mixture thickens and starts to bubble. - Whisk the egg yolks in a bowl. Gradually pour some of the hot lemon mixture into the yolks, whisking quickly to prevent them from cooking. Then pour the yolk mixture back into the pan with the rest of the lemon filling. Cook for another minute while stirring until smooth and thick. Remove from heat.
- Pour the lemon filling into the warm pastry shell and smooth the top.
- Make the meringue topping:
Using a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form. Slowly add the granulated sugar a little at a time while continuing to beat. Keep mixing until the meringue is glossy and holds stiff peaks. - Spread the meringue evenly over the lemon filling, making sure to seal the edges well so it sticks to the pastry.
- Bake the pie at 325°F (160°C) for about 20 minutes or until the meringue is golden brown on top.
- Let the pie cool for at least 30 minutes before slicing. This helps the filling set perfectly.
Mary Berry Lemon Meringue Pie
A classic pie with a crisp pastry, tangy lemon filling, and fluffy meringue topping that melts in your mouth.I’m obsessed with making Mary Berry Lemon Meringue Pie because it nails that perfect mix of tangy lemon zing and sweet, fluffy meringue—all sitting on a crispy, golden crust. This pie screams sunshine and good vibes, reminding me of fun family get-togethers and lazy, bright afternoons. If you’re after a dessert that’s fresh, comforting, and totally irresistible, you’re in the right place. The lemon filling packs a punch of zest while staying silky smooth, and the meringue? It’s like biting into a cloud. Let me show you how to whip up this classic crowd-pleaser with ease!
Ingredients
Method
- Make the pastry:
- Combine the flour and powdered sugar in a bowl. Add the cold butter cubes and rub them into the flour with your fingers until the mixture looks like fine breadcrumbs. Pour in the beaten egg and mix gently until the dough starts to come together. If it feels too dry, add a teaspoon of cold water. Wrap the dough in plastic and chill it in the fridge for 20 minutes.
- Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface until it’s about ¼ inch thick. Carefully press it into a 9-inch (23cm) tart tin, trimming any excess dough from the edges. Prick the base a few times with a fork.
- Bake the pastry case for 15 minutes until it’s just starting to turn golden. Remove it from the oven and set aside.
- Prepare the lemon filling:
- In a saucepan, mix the cornstarch and sugar. Slowly stir in the water, lemon juice, and zest. Place the pan over medium heat and cook, stirring constantly, until the mixture thickens and starts to bubble.
- Whisk the egg yolks in a bowl. Gradually pour some of the hot lemon mixture into the yolks, whisking quickly to prevent them from cooking. Then pour the yolk mixture back into the pan with the rest of the lemon filling. Cook for another minute while stirring until smooth and thick. Remove from heat.
- Pour the lemon filling into the warm pastry shell and smooth the top.
- Make the meringue topping:
- Using a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form. Slowly add the granulated sugar a little at a time while continuing to beat. Keep mixing until the meringue is glossy and holds stiff peaks.
- Spread the meringue evenly over the lemon filling, making sure to seal the edges well so it sticks to the pastry.
- Bake the pie at 325°F (160°C) for about 20 minutes or until the meringue is golden brown on top.
- Let the pie cool for at least 30 minutes before slicing. This helps the filling set perfectly.
Notes
Pro Tips for Making Mary Berry Lemon Meringue Pie
Here are some handy tips to make your pie even easier and tastier:- Cheat’s lemon filling: For a quicker version, mix one 14-ounce (397g) can of condensed milk with 3 extra-large egg yolks, plus the finely grated zest and strained juice of 3 lemons.
- Don’t worry if the mixture thickens when it sits and then loosens after stirring — this is totally normal because of the lemon juice reacting with the condensed milk.
- Simply pour this mixture straight into your pastry-lined dish, and you’re ready to go!
- This shortcut saves time but still gives you that fresh, zesty lemon flavor Mary Berry is famous for.
Pro Tips for Making Mary Berry Lemon Meringue Pie
Here are some handy tips to make your pie even easier and tastier:
- Cheat’s lemon filling: For a quicker version, mix one 14-ounce (397g) can of condensed milk with 3 extra-large egg yolks, plus the finely grated zest and strained juice of 3 lemons.
- Don’t worry if the mixture thickens when it sits and then loosens after stirring — this is totally normal because of the lemon juice reacting with the condensed milk.
- Simply pour this mixture straight into your pastry-lined dish, and you’re ready to go!
- This shortcut saves time but still gives you that fresh, zesty lemon flavor Mary Berry is famous for.
Nutritional Value (per serving, serves 8)
- Calories: 280
- Protein: 5g
- Carbohydrates: 38g
- Sugars: 28g
- Fat: 10g
- Fiber: 1g
Conclusion
Mary Berry Lemon Meringue Pie is a timeless dessert that’s surprisingly easy to make at home. The crisp pastry, zesty lemon filling, and fluffy meringue create a delicious mix of textures and flavors. I love how this pie brightens up any meal or celebration with its fresh taste and beautiful look. Give this recipe a try, and I’m sure it’ll become a favorite in your kitchen too!
