Mary Berry Lemon Meringue Pie Recipe

This crisp, zesty Mary Berry Lemon Meringue Pie is made with buttery shortcrust pastry, fresh lemons, and fluffy meringue, and ready in about 1 hour 45 minutes. The real showstopper is when you slice through the golden peaks to reveal the firm, vibrant yellow layers. I find this recipe foolproof for Sunday lunch because the filling holds its shape perfectly.

The Secret To Getting It Right

I learned the hard way that the biggest enemy of a lemon meringue pie is a soggy bottom or a weeping topping. The secret to Mary Berry’s version is adding the hot filling to the blind-baked pastry and immediately topping it with the meringue while the curd is still steaming.

This technique cooks the base of the meringue instantly, sealing it to the filling and preventing that watery layer from forming. Since switching to this method, my pies slice cleanly every time without sliding apart on the plate.

Mary Berry Lemon Meringue Pie Ingredients

For the Pastry:

• 175g plain flour
• 100g cold butter, cubed
• 25g icing sugar
• 1 large egg, beaten
• 1 tbsp cold water

For the Filling:

• 40g cornflour
• 225g caster sugar
• 3 large lemons, zest and juice
• 300ml water
• 4 large egg yolks

For the Meringue:

• 4 large egg whites
• 225g caster sugar

How To Make Mary Berry Lemon Meringue Pi

1. Make the Pastry: Measure the flour, cold butter, and icing sugar into a food processor and pulse until it resembles fine breadcrumbs. Add the beaten egg and water, pulsing briefly until the dough comes together, then wrap in cling film and chill for 30 minutes.
2. Blind Bake: Roll out the pastry on a floured surface and line a 23cm (9in) loose-bottomed fluted tin. Prick the base with a fork, line with baking paper and baking beans, and bake at 200°C (180°C Fan) for 15 minutes, then remove beans and paper and bake for another 5 minutes until pale golden.
3. Prepare the Filling: In a saucepan, mix the cornflour, caster sugar, and lemon zest. Gradually whisk in the lemon juice and cold water until smooth, then boil over medium heat until thickened; remove from heat and whisk in the egg yolks.
4. Make the Meringue: In a clean, grease-free bowl, whisk the egg whites until stiff peaks form. Gradually add the sugar a spoonful at a time, whisking constantly until the meringue is stiff, glossy, and stands up in peaks.
5. Assemble: Pour the hot lemon filling into the baked pastry case and immediately spread the meringue over the top, ensuring you seal the edges against the pastry to prevent shrinkage.
6. Final Bake: Reduce the oven temperature to 150°C (130°C Fan) and bake for 35-40 minutes until the meringue is crisp on the outside and pale golden.

Recipe Tips

• Seal the edges: When spreading the meringue, make sure it touches the pastry crust all the way around. This anchors the meringue and stops it from shrinking back during baking.
• Use hot filling: Putting the meringue onto piping hot lemon curd helps cook the underside of the egg whites, which prevents the dreaded “weeping” liquid layer.
• Cornflour paste: If you are worried about lumps, mix the cornflour with a little of the water to make a smooth paste before adding it to the rest of the liquid in the pan.
• Clean bowl: Ensure your mixing bowl for the egg whites is completely free of grease or yolk, otherwise the whites will not whisks to full volume.

What To Serve With Lemon Meringue Pie

This pie is rich and sweet, so it is best served simply with a little pouring cream to cut through the acidity of the lemon. A few fresh raspberries on the side also add a lovely colour contrast and a fresh bite.

How To Store

Lemon meringue pie is best eaten on the day it is made, as the meringue can absorb moisture and become soft. If you have leftovers, store them in the fridge for up to 24 hours, but be aware the pastry may lose some crispness.

FAQs

Why is my meringue weeping?
Weeping usually happens if the meringue is undercooked or placed on a cold filling. Spreading it over hot filling helps cook the base and prevents liquid separation.

Can I freeze this pie?
No, freezing is not recommended. The meringue texture will be ruined upon thawing, becoming rubbery and weeping significantly.

How do I stop the pastry bottom from being soggy?
Blind baking is essential. Ensure you bake the case without the beans for the final 5 minutes so the base is dry and sandy to the touch before adding the wet filling.

Nutrition

• Calories: 450 kcal
• Total Fat: 18g
• Saturated Fat: 9g
• Cholesterol: 120mg
• Sodium: 200mg
• Total Carbohydrate: 65g
• Protein: 8g