This crisp, zesty Mary Berry Lemon Pie is made with fresh lemons, buttery pastry, and a fluffy meringue topping, ready in about 1 hour and 15 minutes. Slicing through the toasted peaks reveals a perfectly sharp, sunny yellow filling underneath. I find this classic bake incredibly rewarding to make on a weekend.

Why This Classic Works

I used to struggle with soggy pastry bases until I learned the importance of blind baking the crust first. Taking the time to properly cook the shortcrust ensures it stays crisp under the moisture of the hot lemon curd.

The contrast between the sharp citrus filling and the sweet, marshmallow-like meringue makes every bite perfectly balanced. Making the curd from scratch with fresh lemon zest completely transforms the final flavour.

Mary Berry Lemon Pie Ingredients

For the Pastry

175g plain flour
75g cold butter, cubed
2-3 tbsp cold water

For the Filling

6 tbsp cornflour
200g caster sugar
3 large lemons, zest and juice
300ml cold water
3 large egg yolks

For the Meringue

3 large egg whites
150g caster sugar

How To Make Mary Berry Lemon Pie

Make the pastry: Rub the cold butter into the flour until it resembles fine breadcrumbs, stir in the water, and roll out to line a 23cm loose-bottomed tart tin.
Blind bake the crust: Prick the pastry base with a fork, line with baking parchment and baking beans. Bake at 200°C (180°C fan) for 15 minutes, remove the beans, and bake for 5 more minutes until pale golden.
Cook the lemon filling: Mix the cornflour, sugar, and lemon zest in a saucepan. Gradually stir in the lemon juice and water, bringing it to a boil over medium heat until very thick, then quickly beat in the egg yolks.
Whip the meringue: Whisk the egg whites in a clean bowl to stiff peaks, then gradually whisk in the caster sugar a spoonful at a time until thick and glossy.
Assemble and bake: Pour the hot lemon filling into the baked pastry shell. Pipe or spoon the meringue over the warm filling, sealing the edges to the pastry, and bake at 150°C (130°C fan) for 30 minutes.

Recipe Tips

Seal the edges: Always spread the meringue so it completely touches the pastry crust to prevent it from shrinking as it bakes.
Keep the filling warm: Adding the meringue over a hot lemon filling helps cook the base of the meringue and stops it from weeping later.
Chill the pastry: Resting your dough in the fridge for 20 minutes stops it from shrinking in the oven during the blind bake.

What To Serve With Lemon Pie

Serve this sharp dessert simply on its own or with a small pouring of single cream. A warm cup of Earl Grey tea also pairs beautifully to cut through the sweetness of the meringue.

How To Store

Keep leftover pie in an airtight container in the fridge for up to 2 days. The meringue may soften and weep slightly overnight, but it will still taste brilliant. Avoid freezing this dessert as the meringue texture will turn rubbery.

FAQs

Why did my meringue weep?

Weeping usually happens when the egg whites are undercooked or the caster sugar has not fully dissolved during whisking. Make sure to whisk until the mixture feels entirely smooth between your fingers.

Can I use store-bought pastry?

Yes, a ready-rolled shortcrust pastry works perfectly if you are short on time. Just ensure you still blind bake it before adding the filling.

Why is my lemon filling runny?

The cornflour mixture must reach a full, rolling boil to properly activate and thicken before you add the egg yolks. If it does not boil, the filling will not set in the fridge.

Nutrition

Calories: 340 kcal
Total Fat: 11 g
Saturated Fat: 6 g
Cholesterol: 95 mg
Sodium: 110 mg
Total Carbohydrate: 56 g
Protein: 5 g

Try More Recipes:

Mary Berry Humble Pie Recipe
Mary Berry Chicken and Leek Pie Recipe
Mary Berry Chicken Pot Pie Recipe