Mary Berry Lemon Meringue Pie
Mary Berry Lemon Meringue Pie is a classic dessert with a crisp pastry base, tangy lemon filling, and fluffy meringue topping, perfect for any occasion.
Equipment
- food processor
- Cling film
- Rolling Pin
- Loose-bottomed flan tin (about 23cm/9in in diameter)
- fork
- Baking paper
- Baking beans
- Saucepan
- Whisk
- Free-standing mixer (optional)
- Piping bag with a plain nozzle
- Baking tray
Ingredients
- 175 g plain flour
- 75 g unsalted butter cubed
- 25 g icing sugar
- 2 egg yolks
- 2 tbsp water
- 4 egg whites
- 225 g caster sugar
- 2 tbsp cornflour
- Zest and juice of 2 lemons
- Pinch of salt
Instructions
- Preheat oven to 200C/180C fan/gas 6.
- Make pastry: Pulse flour, butter, icing sugar in food processor. Add yolks, water, pulse to form ball. Chill.
- Roll out pastry, line tin, prick base, line with paper, fill with beans, bake 15 mins, remove beans, bake 5-10 mins until golden. Cool.
- Reduce oven to 180C/160C fan/gas 4.
- Make lemon filling: Mix cornflour, caster sugar in saucepan. Gradually stir in lemon juice, zest, 450ml water. Cook until thickened, boil, simmer 1 min. Remove from heat, stir in butter, yolks until smooth. Pour into pastry case.
- Make meringue topping: Whisk egg whites, salt until stiff. Gradually whisk in sugar, cornflour, lemon juice. Spoon onto filling, spread, pipe swirls.
- Bake 15-20 mins until golden, set. Cool before serving.
Notes
Nutrition Facts:
- Calories: 375 per slice
- Sugar: 30g per slice
- Eggs: 5 (yolks) + 4 (whites)
- Butter: 175g
- High in vitamin C
