Name: Golden Mary Berry’s Lemon Meringue Pie Recipe
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Cuisine: British
Ingredients: 8 oz plain flour; 6 oz unsalted butter; 1 3/4 oz confectioners’ sugar; 1 large egg, beaten; 1 tablespoon water (approximate, for dough binding); Zest and juice from 6 lemons; 2 1/4 oz cornstarch; 9 oz superfine sugar; 6 egg yolks; 16 fl oz water; 4 egg whites; 8 oz superfine sugar; 2 tsp cornstarch

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Introduction

Golden Mary Berry’s Lemon Meringue Pie is a timeless dessert combining a crisp pastry base, tangy lemon filling, and a fluffy, golden meringue topping. This classic recipe is perfect for impressing guests or indulging in a comforting treat at home.

A close-up view of a lemon meringue pie with one slice removed, showing three clear layers: the bottom layer is a pale golden crisp crust with flaky texture, the middle layer is a smooth, glossy yellow lemon filling that looks thick and creamy, and the top layer is white meringue with golden brown toasted peaks arranged in small spikes all over the surface. The pie is on a white plate sitting on a white marbled surface, with some crumbs scattered around the base. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz plain flour
6 oz unsalted butter
1 3/4 oz confectioners’ sugar
1 large egg, beaten
Zest and juice from 6 lemons
2 1/4 oz cornstarch
9 oz superfine sugar
6 egg yolks
16 fl oz water
4 egg whites
8 oz superfine sugar (for meringue)
2 tsp cornstarch (for meringue)

Instructions

Step 1: Preheat the oven to 180C/350F/Gas 4. In a food processor, blend the plain flour and unsalted butter until the mixture resembles fine breadcrumbs. Add the confectioners’ sugar, beaten egg, and one tablespoon of water. Process again until the dough forms a ball. Roll out the dough to about 3mm thickness and line a 23cm/9in loose-bottomed flan tin. Cover with cling film and chill for 30 minutes.
Step 2: Remove the chilled pastry from the fridge, trim any excess, and press the edges slightly higher than the tin. Line with parchment and fill with baking beans. Bake for 15 minutes. Remove beans and parchment, then bake for another 5 minutes. Lower the oven temperature to 170C/340F/Gas 3½.
Step 3: Mix lemon zest and juice with 2 1/4 oz cornstarch into a smooth paste. Boil 16 fl oz water, then stir in the lemon-cornstarch mixture, cooking until thickened. Whisk together superfine sugar and egg yolks, then gradually mix into the lemon base. Stir over medium heat until filling thickens further. Let cool for a few minutes and pour into the baked pastry case.
Step 4: Whisk the egg whites until soft peaks form. Gradually add superfine sugar while whisking until stiff and glossy peaks form. Sprinkle in 2 tsp cornstarch and whisk to incorporate, stabilizing the meringue.
Step 5: Spoon the meringue over the lemon filling, spreading to cover completely. Create swirls on the meringue surface with the back of a spoon. Bake at 170C/340F/Gas 3½ for about 15 minutes, until the meringue is lightly golden and crisp, and the filling is set.
Step 6: Allow the pie to cool completely before slicing, or serve slightly warm. For cleaner slices, chill the pie in the refrigerator for an hour before serving.

Tips & Variations

Handling the pastry gently and chilling it thoroughly helps achieve a crisp, non-shrunken crust.
Adding cornstarch to the meringue stabilizes it, ensuring it holds its shape and remains crisp after baking.
For extra flavor, consider adding a teaspoon of vanilla extract to the meringue before whisking.
If you prefer a less sweet pie, reduce the superfine sugar in the filling by 1–2 ounces.

Storage

Store the lemon meringue pie covered in the refrigerator for up to 2 days to maintain its freshness. Avoid storing at room temperature as the meringue can weep or become sticky. Reheat slightly in a warm oven if desired, but it’s best enjoyed fresh or chilled.

How to Serve

A close-up of a slice of lemon meringue pie on a white plate, showing three layers: a light brown, crumbly crust at the bottom, a thick, bright yellow lemon filling in the middle with a glossy, slightly chunky texture, and a fluffy, white meringue topping with golden-brown toasted peaks. Two whole lemons are blurred in the background on a white marbled surface with soft natural lighting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen lemon juice instead of fresh lemons?

Fresh lemon juice is recommended for the best flavor and acidity in the filling, but frozen lemon juice can be used in a pinch. Just ensure it’s fully thawed and strained before use.

Why is cornstarch added to the meringue?

Cornstarch helps stabilize the meringue by absorbing any moisture, which allows it to hold its shape better during baking and prevents it from weeping or collapsing.