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Golden Mary Berry’s Lemon Meringue Pie Recipe

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★★★★★

4.9 from 73 reviews

This classic Golden Mary Berry’s Lemon Meringue Pie features a crisp, buttery pastry base filled with tangy lemon curd and topped with a beautifully stable and glossy meringue. Perfectly baked to a light golden finish, this pie balances tartness and sweetness with a delicate crunch from the baked meringue on top.

Ingredients

Scale

For the Pastry Base:

  • 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)

For the Lemon Layer:

  • Zest and juice from 6 lemons
  • 2 1/4 oz cornstarch
  • 9 oz superfine sugar
  • 6 egg yolks
  • 16 fl oz water

For the Meringue:

  • 4 egg whites
  • 8 oz superfine sugar
  • 2 tsp cornstarch

Instructions

  1. Prepare the Pastry Dough: 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, then 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 to ensure a crisp crust.
  2. Bake the Pastry Case: Remove the chilled pastry-lined tin, trim any excess, and press the edges to stand slightly higher than the tin. Line with parchment and fill with baking beans. Bake for 15 minutes, remove the beans and parchment, then bake for another 5 minutes. Remove from oven and reduce temperature to 170C/340F/Gas 3½.
  3. Make the Lemon Filling: Combine lemon zest and juice with cornstarch to make a smooth paste. Bring water to a boil in a pan, stir in the lemon-cornstarch paste, and cook while stirring until thickened. Off heat, whisk sugar with egg yolks and gradually add to the lemon mixture. Return to medium heat and cook further until thickened. Let cool slightly, then pour into the baked pastry case.
  4. Prepare the Meringue: In a stand mixer, whisk egg whites until soft peaks form. Gradually add superfine sugar while whisking until stiff and glossy peaks form. Sprinkle in cornstarch and whisk briefly to stabilize the meringue.
  5. Assemble and Bake the Pie: Spoon the meringue over the lemon filling, spreading it to cover completely and create swirls with the back of a spoon. Bake at 170C/340F/Gas 3½ for about 15 minutes until the meringue is lightly golden, crisp, and the filling is set.
  6. Cool and Serve: Allow the pie to cool completely or chill it in the refrigerator for an hour for cleaner slicing. Serve slightly warm or at room temperature for best results.

Notes

  • Chilling the pastry before baking prevents shrinkage and promotes a crisp texture.
  • Adding cornstarch to the meringue helps stabilize it and maintains its structure after baking.
  • Use superfine sugar to ensure smooth lemon filling and glossy meringue.
  • For cleaner slices, chill the pie before cutting.
  • Handle pastry gently to maintain a tender, flaky crust.

Keywords: lemon meringue pie, Mary Berry recipe, classic lemon pie, baked meringue dessert, British dessert, lemon curd pie

Find it online: https://mixitwitjoe.com/golden-mary-berrys-lemon-meringue-pie-recipe/