Mary Berry Quickest Ever Lemon Meringue Pie Recipe [Tips & Tricks]

If you’re looking for a dessert that’s not only delicious but also super easy to whip up, then Mary Berry’s ‘Quickest Ever Lemon Meringue Pie’ is a must-try!

This recipe takes all the classic flavors of the zesty lemon filling and sweet, airy meringue you love, but it cuts down on the time and effort without compromising on taste. Perfect for those last-minute dessert cravings or when you want to impress without spending hours in the kitchen, this pie is a game changer. Mary Berry’s straightforward approach makes it simple for anyone to create a dessert that feels fancy, but comes together in a fraction of the time!

Mary Berry Quickest Ever Lemon Meringue Pie Recipe

Ingredients Needed

To make Mary Berry’s Quickest Ever Lemon Meringue Pie, you’ll need a select few ingredients that come together to create a delightful dessert with perfect balance between sweet and tart. Here’s a breakdown of everything you’ll need:

For The Lemon Filling

• Lemons (2-3): Fresh lemons are key to achieving the zingy, tangy filling that makes this pie so delicious. You’ll use both the zest and juice, so choose lemons that are vibrant and full of flavor.
• Caster Sugar (150g): Caster sugar, with its fine texture, dissolves easily and blends perfectly into the lemony mixture, giving the filling its smooth consistency without any graininess.
• Cornflour (1 tbsp): Cornflour thickens the lemon filling, giving it that pudding-like consistency that contrasts so nicely with the airy meringue. It helps achieve the perfect set without making the filling too heavy.
• Butter (50g): Butter adds richness to the filling, giving it a silky texture that balances the sharpness of the lemon.
• Egg Yolks (3): The egg yolks bring a creamy element to the lemon filling, creating a custard-like base that’s smooth and velvety.

For The Meringue

• Egg Whites (3): Egg whites are the main ingredient for the meringue, and you’ll want them to be whisked to stiff peaks. This creates that lovely, airy, crisp topping.
• Caster Sugar (175g): The sugar is gradually added to the egg whites while whisking, creating the perfect glossy meringue that holds its shape once baked. The amount of sugar gives the meringue a delicate sweetness to complement the tangy lemon filling.
• Cornflour (1 tsp): A small amount of cornflour helps stabilize the meringue, ensuring it holds its structure while baking and prevents it from weeping or becoming too soft.
• White Wine Vinegar (1 tsp): A tiny splash of vinegar helps the meringue to firm up while baking, ensuring it doesn’t collapse. It also adds a subtle tang that enhances the overall flavor.

For The Base

• Ready-made Shortcrust Pastry: This is the key to making this a quick recipe. Using ready-made pastry saves you time and still delivers a perfectly crisp and buttery crust. You simply need to blind-bake it before filling.

Equipment Needed

To successfully make Mary Berry’s Quickest Ever Lemon Meringue Pie, you’ll need a few basic kitchen tools and equipment to help you through the process:

• Pie Dish (20-23cm): A medium-sized pie dish is ideal for this recipe. It ensures your meringue will sit on top evenly and provides enough space for the luscious lemon filling.
• Rolling Pin: If you need to roll out the pastry yourself, a rolling pin is essential for achieving an even thickness before blind-baking.
• Baking Beans (or Rice): If you are blind-baking the pastry, you’ll need baking beans or rice to weigh down the pastry so it doesn’t puff up or shrink while baking.
• Mixing Bowls: You’ll need a few bowls for separating the eggs, mixing the lemon filling, and preparing the meringue.
• Electric Mixer or Whisk: While you can whisk by hand, an electric mixer is your best bet to ensure the egg whites are whisked to stiff peaks without tiring your arm out.
• Zester or Grater: A zester or fine grater will help you extract the zest from the lemons, which is an essential component for infusing that fresh citrus flavor into the pie.
• Saucepan: A medium saucepan is needed for cooking the lemon filling. Make sure it’s large enough to whisk the ingredients together without spilling.
• Spatula: A rubber spatula is perfect for folding the meringue and smoothing it over the lemon filling without deflating the airy texture.
• Sifter: A sifter or fine mesh sieve is handy for ensuring the sugar and cornflour are added to the egg whites smoothly, without clumping.

How To Make Mary Berry’s Quickest Ever Lemon Meringue Pie

Step 1: Blind-bake the Pastry
Start by preheating your oven to 180°C (350°F). Roll out your ready-made shortcrust pastry and line your pie dish, pressing it gently into the edges. Once lined, use a fork to prick the base of the pastry to prevent bubbling. Line the pastry with baking parchment and add the baking beans or rice. Blind-bake for 10-12 minutes until the pastry is lightly golden. Remove the beans and parchment, then bake for another 5 minutes to crisp up the base.

Step 2: Prepare the Lemon Filling
While the pastry is cooling, zest the lemons and squeeze their juice into a medium-sized saucepan. Whisk in the sugar, cornflour, and butter. Gently heat the mixture while stirring constantly, ensuring that the cornflour doesn’t clump. Once it begins to thicken, remove the pan from the heat and stir in the egg yolks. Return it to the heat and cook for a further 1-2 minutes until it becomes smooth and glossy. Set the lemon filling aside.

Step 3: Make the Meringue
In a clean mixing bowl, whisk the egg whites to soft peaks. Gradually add the sugar, a spoonful at a time, while continuing to whisk. Once all the sugar has been added, whisk in the cornflour and vinegar. The meringue should be thick, glossy, and hold its shape when the whisk is lifted.

Step 4: Assemble the Pie
Pour the lemon filling into the cooled pie crust, smoothing it out with a spatula. Then, carefully spoon the meringue on top, ensuring it covers the entire filling and reaches the edges of the crust. Use the back of a spoon to create peaks in the meringue.

Step 5: Bake and Finish
Bake the pie in your preheated oven for about 20 minutes or until the meringue is golden brown and crisp. Once done, remove it from the oven and allow it to cool. The pie will set as it cools, and the meringue will firm up.

Expert Tips

1. Ensure Proper Whisking of the Egg Whites: The egg whites need to be whisked to stiff peaks before adding the sugar. If the egg whites are not stiff enough, the meringue will collapse during baking. Make sure the bowl and whisk are completely clean and free from any fat or water, which can prevent the whites from reaching their full volume.

2. Perfecting the Lemon Filling: When making the lemon filling, it’s important to constantly stir as it cooks to avoid any lumps. If you find any lumps in the filling, you can strain it through a fine sieve before pouring it into the pie crust.

3. Don’t Overbake the Meringue: While it’s tempting to keep baking until the meringue is deep golden, keep an eye on it after about 15 minutes. Overbaking can cause the meringue to become too hard and dry. A light golden color is perfect for that soft, marshmallow-like center.

4. Cool Slowly: Allow the pie to cool in the oven with the door slightly ajar for the best texture. This prevents the meringue from shrinking too quickly, which can cause cracks.

5. Make It Ahead: This pie can be made ahead and stored in the fridge for up to 2 days. The flavors meld beautifully, and the meringue keeps its texture as long as you don’t overbake it.

Mary Berry’s Quickest Ever Lemon Meringue Pie is a fantastic recipe that balances convenience with a touch of elegance. It brings together the fresh, tangy flavors of lemon, the richness of buttery filling, and the sweet, airy meringue that’s a delight in every bite.

By using a store-bought pastry and a few easy-to-find ingredients, you’ll be able to whip up a show-stopping dessert in no time, perfect for a weeknight treat or a special gathering. With the expert tips provided, you’ll ensure the meringue is light, fluffy, and perfectly golden while the lemon filling remains smooth and custardy.

Whether you’re an experienced baker or just starting, this recipe is approachable, quick, and guaranteed to impress. Happy baking!.

Easy Recipe Variations For Mary Berry’s Quickest Ever Lemon Meringue Pie

Mary Berry’s Quickest Ever Lemon Meringue Pie is a crowd-pleaser with its delicate balance of tangy lemon filling, crispy meringue topping, and buttery, crisp base. While the recipe itself is a breeze, there are plenty of fun and easy variations to add your personal touch, or to suit different tastes and dietary needs.

1. Gluten-Free Version: For those following a gluten-free diet, swap out the traditional shortcrust pastry for a gluten-free alternative. Many stores sell pre-made gluten-free pastry, or you can make your own by using gluten-free flour. Alternatively, you could go for a nutty base made with crushed almonds or a crushed gluten-free biscuit base for added texture and flavor.

2. Vegan Meringue: To make the meringue topping vegan-friendly, you can replace egg whites with aquafaba-the liquid from a can of chickpeas. Aquafaba whips up into stiff peaks just like egg whites, making it an ideal substitute. Sweeten it with sugar and a pinch of cream of tartar, then bake as you would in the original recipe.

3. Infused Lemon Flavor: While lemon is the star of this pie, you can experiment with other citrus fruits to add extra layers of flavor. Try using a combination of lemon and lime or even adding a splash of orange juice to the lemon filling for a more complex citrusy punch. Adding a little zest from these fruits can also enhance the aroma and visual appeal of the pie.

4. Lemon Curd Twist: If you’re short on time or want an extra rich filling, you could use store-bought lemon curd as the base instead of making it from scratch. Simply spread the lemon curd into the baked pie crust and top with meringue. This will cut down on prep time while still delivering a luscious lemon flavor.

5. Add a Berry Layer: For a fruity twist, consider adding a thin layer of fresh berries beneath the lemon filling. Raspberries or strawberries work particularly well, offering a burst of sweetness and vibrant color. You could even make a berry compote to drizzle over the top after baking, or gently mix the berries into the lemon filling for a marbled effect.

6. Lemon Meringue Pie Bars: If you’re looking for a more portable version of this classic dessert, try turning it into bars. Instead of a round pie, press the shortcrust pastry into a square or rectangular baking dish and follow the same steps for filling and meringue. Once baked and cooled, cut the pie into neat squares or bars for easy serving.

Best Practices To Store Leftovers

Storing leftovers of Mary Berry’s Quickest Ever Lemon Meringue Pie requires some care to preserve the crispness of the meringue and the freshness of the lemon filling. Here are the best practices to ensure your leftovers stay as delicious as when you first baked the pie:

1. Store in an Airtight Container: After slicing the pie, cover it with plastic wrap or store the remaining portions in an airtight container. This helps to retain moisture and prevent the meringue from becoming soggy. If you don’t have a container large enough, you can cover the pie with wax paper and then wrap it tightly with aluminum foil or plastic wrap.

2. Refrigeration Is Key: Since the filling contains eggs and the meringue is made with whipped egg whites, it’s important to refrigerate any leftover pie. Keep the pie in the fridge for up to 2 to 3 days. The lemon filling will hold up well, but note that the meringue might lose some of its crispness as it sits.

3. Avoid Freezing: Freezing lemon meringue pie is not ideal, as the meringue can separate or become weepy when thawed, and the filling may change texture. However, if you absolutely must freeze it, try freezing just the lemon filling (without the meringue). You can then make fresh meringue when ready to serve.

4. Recrisping the Meringue: If you’re keen on preserving the crispy texture of the meringue, you can pop individual slices into the oven for a short time-around 5-10 minutes at a low temperature (about 160°C/320°F). This will help the meringue regain some of its original crispiness. Just be careful not to overdo it, as you don’t want the lemon filling to warm up too much.

5. Serve Within Two Days: Lemon meringue pie is best enjoyed fresh, and while it can be stored for a short period, it’s always better to serve it within a day or two for the best flavor and texture. If the meringue starts to soften, you can still enjoy the pie, but it won’t have the same crisp contrast.

What Goes Well With Quickest Ever Lemon Meringue Pie

While a slice of Mary Berry’s Quickest Ever Lemon Meringue Pie is a satisfying treat on its own, pairing it with complementary sides or beverages can elevate the experience. Here are some ideas to create a more complete, balanced dessert experience:

1. Fresh Berries: A handful of fresh berries, such as raspberries, blueberries, or strawberries, complements the tangy lemon flavor wonderfully. The natural sweetness and juiciness of the berries contrast nicely with the pie’s richness. A small berry compote or coulis can also be drizzled over the top to add extra visual appeal and flavor.

2. Whipped Cream or Crème Fraîche: A dollop of lightly sweetened whipped cream or a spoonful of tangy crème fraîche works well with the pie’s sharp lemon flavor. The creamy richness cuts through the tartness and adds a silky texture that balances out the crisp meringue. For a more decadent pairing, consider using clotted cream or mascarpone.

3. Tea or Coffee: For a more refined experience, serve the lemon meringue pie alongside a warm cup of tea or coffee. A fragrant Earl Grey tea or a classic English breakfast tea provides a subtle contrast to the pie’s sweetness. If you’re a coffee lover, try pairing it with a strong espresso or a smooth cappuccino.

4. Lemon Sorbet: For an extra citrus kick, serve a small scoop of lemon sorbet or lemon gelato alongside the pie. The refreshing and tangy sorbet offers a palate-cleansing effect, and its icy texture contrasts nicely with the creamy filling and airy meringue.

5. Vanilla Ice Cream: If you’re craving something extra indulgent, a scoop of classic vanilla ice cream pairs wonderfully with the lemon meringue pie. The cool, creamy ice cream adds a luxurious touch and complements the lemon’s sharpness in a way that feels comforting and satisfying.

6. Lime or Citrus Cocktails: For an adult twist, consider pairing your pie with a citrusy cocktail like a classic gin and tonic, a margarita, or a refreshing mojito. The bright, zesty flavors of these drinks match the lemony tang of the pie, creating a cohesive and lively flavor profile.

Conclusion

Mary Berry’s Quickest Ever Lemon Meringue Pie is a timeless dessert that strikes the perfect balance between tangy and sweet, with a crispy meringue topping that makes it a standout treat. Whether you stick to the traditional recipe or experiment with fun variations, this dessert is versatile and easy to personalize, ensuring that it can suit a variety of tastes and dietary needs. Storing leftovers properly can help maintain the pie’s texture for a couple of days, but nothing beats the joy of enjoying it freshly made. Pairing it with fresh berries, whipped cream, or a nice cup of tea further enhances the experience. No matter how you serve it, Mary Berry’s lemon meringue pie is sure to impress and leave everyone craving just one more bite!

FAQs

What Is Mary Berry’s Quickest Ever Lemon Meringue Pie Recipe?

Mary Berry’s quickest ever lemon meringue pie recipe simplifies the traditional process, using store-bought pastry and a quick filling made with lemon curd, eggs, and sugar, topped with a fluffy meringue that bakes in under 30 minutes.

Can I Use A Ready-made Pastry Base For Mary Berry’s Lemon Meringue Pie?

Yes, Mary Berry’s recipe recommends using a pre-baked ready-made pastry base to save time, allowing you to focus on the lemon filling and meringue topping.

How Long Does It Take To Make Mary Berry’s Quickest Lemon Meringue Pie?

The entire process takes about 30 minutes from start to finish, making it a quick and easy dessert option.

What Ingredients Do I Need For Mary Berry’s Quickest Lemon Meringue Pie?

The main ingredients are ready-made shortcrust pastry, lemon curd, eggs, caster sugar, and cornflour. These ingredients are quick to assemble, making this a fast recipe.

Can I Make My Own Lemon Curd For This Recipe?

Yes, while Mary Berry’s recipe uses store-bought lemon curd for convenience, you can make your own lemon curd if you prefer a more homemade touch.

What Can I Substitute For Caster Sugar In Mary Berry’s Lemon Meringue Pie?

If you don’t have caster sugar, you can substitute it with granulated sugar. However, caster sugar dissolves more easily, so your meringue might have a smoother texture with caster sugar.

How Do I Make The Meringue Topping For The Lemon Meringue Pie?

To make the meringue, whisk egg whites until soft peaks form, then gradually add sugar, whisking until stiff peaks form. Spread the meringue over the lemon filling and bake until golden.

Can I Make The Meringue Ahead Of Time?

It’s best to make the meringue fresh for optimal texture. However, you can prepare the meringue mixture ahead and store it in the fridge for a few hours, but it’s recommended to assemble and bake it right before serving.

What Temperature Should I Bake The Lemon Meringue Pie At?

Mary Berry’s recipe recommends baking the pie at 190°C (375°F) for 10-12 minutes or until the meringue is golden brown.

Can I Add A Twist To Mary Berry’s Lemon Meringue Pie Recipe?

Absolutely!

You can experiment with adding zest from other citrus fruits like limes or oranges to the lemon curd or even a dash of vanilla extract in the meringue for a unique twist.