Mary Berry Lemon Meringue Pie Recipe [Tips & Tricks]

If you’re looking for a lemon meringue pie that’s both delicious and visually stunning, Mary Berry’s lemon meringue pie recipe is the one you need to try!

It’s the perfect balance of tangy lemon curd, light and fluffy meringue, and a buttery, crisp pastry base. Mary Berry’s approach to this classic dessert is foolproof, with detailed steps that guide you through each stage, making it surprisingly easy to create a show-stopping treat. Whether you’re an experienced baker or a beginner, her recipe promises a pie that’s not just tasty but looks impressive, making it the perfect dessert for any occasion.

Mary Berry Lemon Meringue Pie Recipe

Ingredients Needed For Mary Berry’s Lemon Meringue Pie

When preparing Mary Berry’s renowned Lemon Meringue Pie, the key lies in sourcing quality ingredients that ensure each component is flavorful and perfectly balanced. Here’s a breakdown of what you’ll need:

For The Biscuit Base (Pastry)

• 175g (6oz) Digestive Biscuits: These provide the perfect texture and a light, slightly sweet flavor that contrasts beautifully with the tartness of the lemon filling. Digestive biscuits are traditional, but you can substitute them with other plain cookies if preferred.
• 75g (3oz) Butter, melted: This binds the biscuits together to form a sturdy base. The butter adds a rich and smooth taste, allowing the crust to hold its shape while providing a slight indulgence.

For The Lemon Filling

• 225g (8oz) Caster Sugar: This fine sugar helps the lemon curd come together, offering sweetness without being too heavy. It dissolves quickly into the lemon juice, creating a smooth texture.
• 4 Large Lemons: Fresh lemons are essential for the filling’s tartness and aromatic citrus punch. You will need both the juice and zest to bring out the fullest flavor profile.
• 3 Large Eggs: These create the richness of the filling. The yolks provide the creamy consistency, while the whites are saved for the meringue.
• 1 ½ Tablespoons Cornflour (Cornstarch): This thickening agent ensures that the lemon curd sets firmly without being runny. It gives the filling a smooth, velvety texture.
• 75g (3oz) Unsalted Butter: Added to the lemon curd to smooth and enrich the filling, creating a luxurious mouthfeel.

For The Meringue Topping

• 3 Large Egg Whites: These are the star of the meringue. When whipped, they form stiff peaks that are both light and airy.
• 175g (6oz) Caster Sugar: This sugar helps stabilize the egg whites, creating a glossy, firm meringue topping that crisps up perfectly when baked.
• A Pinch of Cream of Tartar (optional): This can help stabilize the egg whites and ensure they whip to their fullest volume. If you don’t have it, lemon juice or vinegar can work as substitutes.

Equipment Needed

The following tools are essential for assembling and baking Mary Berry’s Lemon Meringue Pie:

1. Pie Dish or Tart Tin (23 cm / 9 inches): This size will allow for the right depth and proportion of filling, meringue, and biscuit base.
2. Food Processor or Rolling Pin: The food processor makes quick work of crushing the biscuits for the base, while a rolling pin is perfect if you prefer to crush them by hand.
3. Mixing Bowls: You’ll need separate bowls for preparing the biscuit base, the lemon curd filling, and the meringue. Opt for stainless steel or glass for best results.
4. Electric Hand Whisk or Stand Mixer: To whip the egg whites for the meringue, an electric whisk or stand mixer is highly recommended. It helps achieve the stiff peaks needed for a perfect meringue.
5. Saucepan: A non-stick saucepan will help you cook the lemon curd without it sticking or burning. Make sure it’s large enough to accommodate all the filling ingredients.
6. Spatula or Wooden Spoon: These are used to stir the lemon curd and spread it evenly into the base and to smooth the meringue over the lemon filling.
7. Grater (for lemon zest): A fine grater is necessary for zesting the lemons to extract the essential oils, which intensify the lemon flavor in the pie.
8. Baking Tray (optional): To place your pie dish on while baking, this will help catch any drips from the meringue as it cooks and prevent a messy oven.

How To Make Mary Berry’s Lemon Meringue Pie

Making Mary Berry’s Lemon Meringue Pie involves several steps, each crucial for perfecting the delicate balance between tangy lemon filling, a crunchy biscuit base, and a fluffy, crisp meringue topping. Here’s how you can do it:

1. Prepare The Biscuit Base

   • Begin by preheating your oven to 160°C (140°C fan) or 325°F.
   • Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed plastic bag and bashing them with a rolling pin.
   • Melt the butter in a saucepan or microwave and combine it with the biscuit crumbs. Mix well until the crumbs are fully coated in butter.
   • Press the mixture into the base of your pie dish or tart tin, ensuring it’s compact and evenly spread. Bake in the oven for 10 minutes until golden. Once done, set aside to cool.

2. Make The Lemon Filling

   • In a saucepan, whisk together the sugar, lemon zest, lemon juice, and cornflour. Place over medium heat and gradually add a small amount of water, whisking constantly to dissolve the cornflour.
   • In a separate bowl, lightly whisk the eggs and slowly add them to the saucepan mixture. Keep whisking to avoid curdling.
   • Bring the mixture to a gentle simmer, stirring constantly until it thickens. Once thickened, remove from the heat and stir in the butter until it’s completely melted and smooth.
   • Pour the lemon curd filling into the cooled biscuit base and spread evenly with a spatula.

3. Make The Meringue Topping

   • In a clean bowl, whisk the egg whites with a pinch of cream of tartar (optional) until soft peaks form.
   • Gradually add the caster sugar, a spoonful at a time, continuing to whisk until the meringue is thick, glossy, and holds stiff peaks.
   • Carefully spoon the meringue over the lemon curd, ensuring it covers the filling completely. Use a spatula to spread it evenly, then swirl the top for a decorative finish.

4. Bake The Pie

   • Bake the pie in the oven at 160°C (140°C fan) or 325°F for 25-30 minutes, or until the meringue is golden brown and crisp on top.
   • Once baked, allow the pie to cool completely before serving. This gives the meringue time to set and prevents it from being too runny when sliced.

Expert Tips

• Perfect Meringue: To ensure your meringue turns out glossy and firm, always use room temperature eggs. Cold eggs will not whip as effectively. If you’re using cream of tartar, it will help stabilize the egg whites, so they hold their shape better while baking.
• Avoid Runny Filling: Be cautious when thickening the lemon curd. Make sure to cook it gently, stirring constantly, until it achieves a custard-like consistency. If it’s not thick enough when removed from the heat, it might leak out when you slice the pie.
• Crust Perfection: If you prefer a deeper, crunchier base, you can double the quantity of digestive biscuits and butter. Just be sure to press the mixture down firmly to create a solid foundation for the pie.
• Baking the Meringue: Keep an eye on the meringue while it’s baking. The color should be golden brown, but avoid overbaking it, which can make it too dry. If you want a bit of caramelization on top, you can also use a blowtorch to lightly brown the peaks of the meringue.

Mary Berry’s Lemon Meringue Pie is a timeless dessert that delivers a delightful balance of sweetness, tartness, and texture. The buttery biscuit base provides a crunchy contrast to the smooth, tangy lemon filling, topped with a light, airy meringue that turns golden in the oven.

Whether you’re preparing it for a special occasion or as a sweet treat to end a meal, this pie never disappoints. By following these steps and expert tips, you’ll master this classic dessert that combines both elegance and comfort, guaranteed to impress family and friends alike.

Easy Recipe Variations For Mary Berry’s Lemon Meringue Pie

Mary Berry’s Lemon Meringue Pie is a classic dessert loved for its tangy lemon curd filling, airy meringue topping, and crisp, buttery base. However, as with any beloved recipe, there’s always room for creativity. Here are a few easy variations that can put a fresh spin on this traditional pie:

1. Lime Meringue Pie: If you enjoy the tartness of lemon but want a little twist, try replacing the lemon juice with lime juice. The citrusy flavor is similar but has a sharper, more vibrant zing. You can even mix lemon and lime juice for a more complex flavor profile. Use lime zest in the curd for added fragrance.

2. Gingered Lemon Meringue Pie: Adding ground ginger to the biscuit base or even a pinch of fresh grated ginger to the lemon curd can infuse the pie with a warm, spicy undertone. The combination of lemon’s tartness and ginger’s warmth creates a unique flavor contrast that adds depth to the classic pie.

3. Raspberry Lemon Meringue Pie: For a colorful twist, swirl in some raspberry puree or layer fresh raspberries between the lemon curd and meringue. The tangy raspberries complement the sharp lemon, creating a lovely balance between the flavors and a pop of color. It’s a great way to incorporate more fruit into the dessert and visually stunning as well.

4. Almond Lemon Meringue Pie: For a nutty flavor, you can add a bit of ground almond meal into the pie’s crust or even sprinkle almond slivers on top of the meringue before baking. The nuttiness pairs beautifully with the acidity of the lemon, offering a more decadent, richer flavor profile.

5. Chocolate Lemon Meringue Pie: If you’re a fan of chocolate, try making a chocolate ganache layer under the lemon curd. The richness of the chocolate complements the acidity of the lemon, creating a delicious contrast that might surprise you in the best possible way. This variation is perfect for those who love a combination of sweet, bitter, and tangy flavors.

6. Meringue-less Lemon Pie: For a lighter and less sweet version, you can skip the meringue entirely and opt for a whipped cream topping instead. A dollop of lightly sweetened whipped cream with a touch of vanilla or even a sprinkle of toasted coconut would provide a luxurious finish without the meringue’s sweetness.

These variations not only maintain the essence of Mary Berry’s Lemon Meringue Pie but also allow for customization based on flavor preferences, dietary needs, and even the seasons, making it a versatile recipe that can be reinvented time and time again.

Best Practices To Store Leftovers

While a freshly baked Lemon Meringue Pie is always best enjoyed right away, there may be occasions when you have leftovers to store. Proper storage ensures that the pie remains fresh and maintains its perfect texture for as long as possible. Here’s how to store your leftover lemon meringue pie:

1. Cool the Pie Before Storing: Before storing, it’s essential to let the pie cool to room temperature, especially the meringue. If stored while still warm, moisture can accumulate in the meringue and cause it to become soggy. Let the pie cool for at least 1-2 hours to avoid this issue.

2. Refrigeration: Lemon Meringue Pie should be stored in the refrigerator due to its perishable filling. Cover the pie with plastic wrap or aluminum foil, ensuring that it’s completely sealed to avoid air exposure. The lemon curd filling contains eggs, which can spoil if left at room temperature for too long.

3. Use an Airtight Container: For added protection, especially if you want to store individual slices, place the pie or slices in an airtight container. This helps prevent the meringue from becoming overly soft or soggy from moisture in the fridge.

4. Avoid Freezing: Freezing Lemon Meringue Pie is not recommended, as both the meringue and lemon curd do not freeze well. The meringue can lose its airy texture and become rubbery once thawed, while the lemon curd might separate or become watery. If freezing is a must, you could freeze the pie’s crust separately, then bake a fresh meringue and lemon filling when you’re ready to serve.

5. Consume Within 2-3 Days: Lemon Meringue Pie is best consumed within 2-3 days for optimal freshness. After this period, the meringue may begin to lose its texture, and the curd can become overly runny. If you have leftover pie, try to enjoy it within this time frame to get the best flavor and consistency.

By following these best practices, you can extend the enjoyment of your lemon meringue pie without sacrificing too much of its deliciousness.

What Goes Well With Lemon Meringue Pie

Lemon Meringue Pie is already a showstopper on its own, but sometimes it’s nice to pair it with other elements to round out the dessert experience. Whether you’re serving it at a gathering or simply indulging in a personal treat, here are a few things that pair perfectly with this zesty dessert:

1. Fresh Berries: A handful of fresh berries-like strawberries, blueberries, or raspberries-can complement the tangy lemon filling beautifully. Their natural sweetness and acidity balance the tartness of the lemon and can even serve as a colorful garnish for the pie.

2. Light Whipped Cream: A dollop of freshly whipped cream adds richness without overwhelming the delicate flavors of the pie. The light, slightly sweetened cream creates a perfect contrast to the lemon’s tartness and enhances the pie’s texture.

3. Mint Leaves: Fresh mint leaves, either as a garnish or gently folded into whipped cream, bring a refreshing herbal note that pairs delightfully with the lemon. The mint adds brightness and makes the dish feel even more refreshing, especially during warmer months.

4. Sparkling Wine or Champagne: For a celebratory occasion, pairing Lemon Meringue Pie with a glass of sparkling wine or Champagne is a fantastic choice. The bubbles and acidity in the wine complement the sharp lemon flavor, and the effervescence cuts through the sweetness of the meringue.

5. Iced Tea or Lemonade: A classic pairing with any citrus dessert is a cold, refreshing drink like iced tea or lemonade. Opt for an unsweetened iced tea for a more neutral contrast to the lemon pie, or stick with a lemon-flavored beverage to enhance the citrus profile.

6. Coconut Flavored Treats: If you enjoy coconut, consider pairing the pie with coconut macaroons or coconut sorbet. The nutty sweetness of coconut works well with lemon and adds an additional layer of texture and flavor to the dessert experience.

These pairings not only accentuate the flavors of the Lemon Meringue Pie but also provide a more rounded, delightful dining experience.

Conclusion

Mary Berry’s Lemon Meringue Pie is a timeless dessert that continues to charm dessert lovers with its balance of sweet, tart, and light flavors. The versatility of the pie allows for numerous variations that suit different palates, whether you’re looking to change up the citrus base, add a new flavor dimension, or even simplify the recipe with a whipped cream topping.

When storing leftovers, it’s important to follow best practices to maintain the pie’s signature crisp meringue and velvety lemon filling, ensuring that every slice remains just as delicious as the first. Additionally, thoughtful pairings-whether a glass of sparkling wine, fresh berries, or whipped cream-can elevate the experience even further, transforming a simple dessert into an extraordinary treat.

No matter how you make it or what you serve it with, Lemon Meringue Pie remains a celebration of bright, refreshing flavors that are always a hit, whether for special occasions or a casual afternoon treat.

FAQs

What Is The Secret To Mary Berry’s Lemon Meringue Pie Crust?

Mary Berry’s lemon meringue pie features a buttery, crisp shortcrust pastry. The secret to getting the perfect crust is chilling the dough before rolling it out. This prevents the pastry from shrinking while baking, ensuring a delicate, crisp finish.

Can I Use Store-bought Pastry For Mary Berry’s Lemon Meringue Pie?

Yes, you can substitute store-bought shortcrust pastry to save time. However, homemade pastry provides a fresher and more authentic taste. If you choose to use a store-bought option, ensure it’s a high-quality one for the best results.

How Do I Make The Lemon Filling For Mary Berry’s Lemon Meringue Pie?

Mary Berry’s lemon filling is made with lemon juice, zest, sugar, eggs, and cornflour. First, combine lemon juice and zest with sugar, then heat the mixture.

In a separate bowl, mix the eggs and cornflour, then gradually whisk in the hot lemon mixture. Return to heat and cook until thickened.

What Is The Best Way To Make The Meringue Topping?

For a perfect meringue, Mary Berry recommends whisking egg whites until stiff peaks form, then gradually adding sugar, a spoonful at a time. It’s important to ensure the sugar dissolves completely to avoid a grainy texture in the meringue.

How Can I Prevent The Meringue From Shrinking Or Weeping?

To prevent shrinking or weeping, make sure to bake the meringue at the right temperature-Mary Berry suggests a moderate oven temperature of around 160°C (320°F). Additionally, the meringue should be spread over the lemon filling while it’s still soft and fluffy to avoid any air escaping during baking.

How Long Do I Bake Mary Berry’s Lemon Meringue Pie?

Mary Berry’s lemon meringue pie should be baked for about 25-30 minutes at 160°C (320°F) or until the meringue is golden brown. Make sure to keep an eye on the pie during the final stages of baking to ensure it doesn’t over-brown.

Can I Make Mary Berry’s Lemon Meringue Pie Ahead Of Time?

Yes, you can prepare the lemon meringue pie a day ahead. To do so, allow the pie to cool completely before storing it in the fridge. When ready to serve, let it sit at room temperature for a few minutes to soften slightly before slicing.

What Should I Do If My Lemon Filling Is Too Runny?

If your lemon filling is too runny, it may need more time to thicken on the stovetop. Ensure that you’re using the right ratio of cornflour to liquid. If you notice the filling isn’t setting, you can also add a little more cornflour dissolved in water and heat it again until thickened.

Can I Use A Different Citrus For The Filling Instead Of Lemons?

Yes, you can experiment with other citrus fruits like limes or oranges for a twist on the classic lemon meringue pie. Just adjust the amount of sugar to account for the different sweetness levels of the fruit.

How Can I Ensure The Lemon Filling And Meringue Stay Separate During Baking?

To keep the lemon filling and meringue separate during baking, ensure that the lemon filling is hot when you add the meringue on top. The meringue should be spread carefully and evenly to seal in the filling, preventing it from mixing or weeping out.