Mary Berry Meringue Pie Recipe

This crisp, buttery Mary Berry Meringue Pie is made with fresh lemons, egg whites, and sugar, and ready in 1 hour and 15 minutes. Cutting into the pastry reveals a sharp yellow filling holding firm under a towering cloud of toasted meringue. I love how the tartness balances the sweet topping so perfectly.

Why This Classic Works

I always struggled with weeping meringue until I learned the secret of adding a little cornflour to the egg whites. This simple trick keeps the topping stable and creates a marshmallow-like texture inside.

Making the lemon filling on the stove first ensures it sets up properly in the oven. The contrast between the rich shortcrust base and the airy topping is exactly why this traditional dessert never goes out of style.

Mary Berry Meringue Pie Ingredients

For the Pastry

• 175g plain flour
• 100g cold butter, cubed
• 1 large egg
• 1 tbsp cold water

For the Lemon Filling

• 6 tbsp cornflour
• 400ml water
• 3 large lemons, zested and juiced
• 65g caster sugar
• 3 large egg yolks
• 50g butter

For the Meringue

• 4 large egg whites
• 225g caster sugar
• 2 tsp cornflour

How To Make Mary Berry Meringue Pie

1. Prepare The Pastry: Rub the butter into the flour until it resembles breadcrumbs, stir in the egg and water, and knead gently. Roll out and line a 23cm fluted tart tin, then chill for 30 minutes.
2. Blind Bake The Crust: Preheat the oven to 200C (180C fan). Line the pastry with baking paper and baking beans, bake for 15 minutes, remove the beans, and bake for 5 more minutes until golden.
3. Cook The Filling: Mix the cornflour with a little water to form a paste, boil the remaining water, and pour it over. Return to the heat, add the lemon juice, zest, sugar, and butter, stirring until thick, then beat in the yolks.
4. Whip The Meringue: In a clean bowl, whisk the egg whites to soft peaks, then gradually add the caster sugar until glossy and stiff. Fold in the cornflour.
5. Assemble And Bake: Pour the hot lemon filling into the baked pastry case. Spoon the meringue on top, sealing the edges, and bake at 150C (130C fan) for 40-45 minutes until golden.

Recipe Tips

• Seal the edges: Always make sure the meringue touches the pastry edge to prevent the topping from shrinking during baking.
• Use hot filling: Pouring the hot lemon mixture into the crust before adding the meringue helps cook the base of the egg whites.
• Clean your bowl: Even a speck of grease in your mixing bowl will stop the egg whites from whipping to stiff peaks.

What To Serve With Meringue Pie

Serve this sharp and sweet pie with a simple cup of Earl Grey tea or black coffee to cut through the sugar. If you want something extra, a small dollop of lightly whipped cream on the side works well.

How To Store

Keep the pie in the fridge loosely covered with an inverted bowl or cake dome for up to 2 days. The meringue will slowly start to weep sugar syrup, so it is best eaten on the day it is made. Do not freeze.

FAQs

Why did my meringue weep?

Weeping happens when the sugar is not fully dissolved into the egg whites. Make sure to whisk the sugar in slowly until the mixture feels completely smooth between your fingers.

Can I use store-bought pastry?

Yes, using a ready-rolled shortcrust pastry is a great way to save prep time without sacrificing much flavor.

Why is my lemon filling runny?

The cornflour mixture needs to be boiled for a minute or two on the stove to activate its thickening properties before baking.

Nutrition

• Calories: 380 kcal
• Total Fat: 16 g
• Saturated Fat: 9 g
• Cholesterol: 105 mg
• Sodium: 120 mg
• Total Carbohydrate: 55 g
• Protein: 5 g

Try More Recipes:

• Mary Berry Pie Crust Recipe
• Mary Berry Lemon Pie Recipe
• Mary Berry Humble Pie Recipe