Mary Berry is a well-known British food writer and television personality. Her lemon meringue pie recipe is a classic dessert that is easy to make. It has a crisp pastry base, a tangy lemon filling, and a fluffy meringue topping. With her step-by-step instructions and tips and tricks, anyone can make this delicious dessert without any trouble.
Lemons are the key ingredient in Mary Berry lemon meringue pie recipe, and they give the dessert its distinctive tangy flavour. The recipe is easy to follow and requires only a few simple ingredients, making it a great choice for novice bakers or those short on time. Mary Berry recipe has become a staple in many households, and it is perfect for any occasion, from a family dinner to a special celebration.
This easy-to-follow recipe is sure to impress your family and friends, and it is a great way to showcase your baking skills. Whether you are an experienced baker or a beginner, Mary Berry lemon meringue pie recipe is a must-try.
Why You Will Love This Mary Berry Lemon Meringue Pie Recipe
If you are looking for a dessert that is tangy, golden, crisp, and fluffy, then Mary Berry Lemon Meringue Pie is the perfect recipe for you. Mary Berry recipe is a classic dessert that combines the tartness of lemons and the sweetness of the meringue, all encased in a crisp pastry crust.
This dessert is perfect for those who love the tangy taste of lemons and the fluffy texture of meringue. The lemon filling is made with fresh lemon juice and zest, giving it a tangy and zesty flavour. The meringue is light and fluffy, with a golden brown colour that adds to the overall appeal of the dessert.
One of the best things about this recipe is that it is easy to make. Mary Berry recipe is simple and straightforward, making it perfect for those who are new to baking. The recipe calls for basic ingredients that are easy to find, such as plain flour, butter, icing sugar, and eggs.
Another reason why you will love this recipe is that it has a perfect balance of sweetness and tartness. The sweetness of the meringue complements the tangy lemon filling, creating a dessert that is not too sweet or too tart.
How to Make Mary Berry Lemon Meringue Pie
Ingredients
To make Mary Berry Lemon Meringue Pie, you will need the following ingredients:
- 175g plain flour
- 75g unsalted butter, cut into cubes
- 25g icing sugar
- 2 egg yolks
- 2 tbsp water
- 4 egg whites
- 225g caster sugar
- 2 tbsp cornflour
- zest and juice of 2 lemons
- a pinch of salt
Instruments
The following instruments will be needed to make Mary Berry Lemon Meringue Pie:
- a food processor
- cling film
- a rolling pin
- a loose-bottomed flan tin (about 23cm/9in in diameter)
- a fork
- baking paper
- baking beans
- a saucepan
- a whisk
- a free-standing mixer (optional)
- a piping bag with a plain nozzle
- a baking tray
Step by Step Instruction
- Preheat the oven to 200C/180C fan/gas 6.
- To make the pastry, put the flour, butter, and icing sugar in a food processor and pulse until the mixture resembles breadcrumbs.
- Add the egg yolks and water and pulse again until the mixture comes together in a ball.
- Wrap the pastry in cling film and chill in the refrigerator for 30 minutes.
- Roll out the pastry on a lightly floured work surface and use it to line the flan tin.
- Prick the base with a fork, line with baking paper and fill with baking beans.
- Bake in the oven for 15 minutes, then remove the beans and paper and bake for a further 5-10 minutes until the pastry is golden.
- Remove from the oven and leave to cool.
- Reduce the oven temperature to 180C/160C fan/gas 4.
- To make the lemon filling, mix the cornflour and caster sugar together in a saucepan. Gradually stir in the lemon juice and zest and 450ml of water.
- Cook over a medium heat, stirring constantly, until the mixture thickens and boils. Reduce the heat and simmer for 1 minute.
- Remove from the heat and stir in the butter and egg yolks until smooth.
- Pour the filling into the pastry case and set aside.
- To make the meringue topping, whisk the egg whites and salt together in a free-standing mixer until stiff peaks form.
- Gradually whisk in the sugar, a tablespoon at a time, until the mixture is glossy and thick.
- Whisk in the cornflour and lemon juice.
- Spoon the meringue mixture onto the filling and spread it out to the edges, making sure it covers the filling completely.
- Use a piping bag with a plain nozzle to pipe swirls over the surface of the meringue.
- Bake in the oven for 15-20 minutes until the meringue is golden and set.
- Remove from the oven and leave to cool before serving.
Mary Berry Lemon Meringue Pie Recipe Tips
Mary Berry Lemon Meringue Pie is a classic dessert that has a crisp pastry base, a tangy lemon filling, and a fluffy meringue topping. Here are some tips to help you make the perfect pie.
Pastry
To make the perfect pastry, use cold butter and ice-cold water. This will help the pastry to be golden and crisp. It is also important to rest the pastry in the fridge for at least 30 minutes before rolling it out.
Lemon Filling
The lemon filling is the most important part of the pie. To get the perfect tangy flavour, use both lemon zest and lemon juice. The zest will add a fragrant aroma to the filling, while the juice will give it a sharp tang. Make sure to use fresh lemons for the best flavour.
Meringue
The meringue is the crowning glory of the pie. To get a fluffy meringue, make sure the egg whites are at room temperature before whisking them. It is also important to add the sugar gradually while whisking to get a stable meringue.
Baking
Bake the pie in a preheated oven at 180°C for 15-20 minutes until the meringue is golden brown. Let the pie cool completely before slicing it.
Mary Berry Lemon Meringue Pie Recipe Ingredient Substitute
Mary Berry lemon meringue pie recipe is a classic dessert that is loved by many. However, there may be times when you don’t have all the ingredients on hand or want to try something different. Here are some ingredient substitutes you can use to make a delicious lemon meringue pie.
Lemon Extract
If you don’t have fresh lemons or lemon zest, you can use lemon extract instead. Lemon extract is a concentrated form of lemon flavour that is made by soaking lemon peels in alcohol. It can be found in the baking aisle of most grocery stores. Use 1 teaspoon of lemon extract for every 1 tablespoon of lemon zest called for in the recipe.
Granulated Sugar
Granulated sugar is a common ingredient in baking, but if you don’t have any on hand, you can use other sweeteners such as honey, maple syrup, or agave nectar. Keep in mind that these sweeteners may change the flavour and texture of the pie. Use 3/4 cup of honey, maple syrup, or agave nectar for every 1 cup of granulated sugar called for in the recipe.
Icing Sugar
Icing sugar, also known as powdered sugar, is used in the meringue topping of the lemon meringue pie. If you don’t have any on hand, you can make your own by blending granulated sugar in a blender or food processor until it becomes a fine powder. Use 1 cup of granulated sugar for every 1 cup of icing sugar called for in the recipe.
Berries
Mary Berry lemon meringue pie recipe calls for fresh berries to be served on the side. If you don’t have any fresh berries, you can use frozen berries or omit them altogether. If you want to add some extra flavour to the pie, you can use other fruits such as peaches, apricots, or cherries.
Fresh Berries
If you are using fresh berries, make sure to wash and dry them thoroughly before serving. You can also macerate the berries by tossing them with sugar and letting them sit for a few hours. This will soften the berries and release their juices, making them even more delicious.
Lime
If you want to add a twist to the classic lemon meringue pie, you can substitute some of the lemon juice with lime juice. Lime juice has a similar tartness to lemon juice but has a slightly different flavour profile. Use 1/4 cup of lime juice for every 3/4 cup of lemon juice called for in the recipe.
Lemon Curd
If you don’t want to make your own lemon curd from scratch, you can use store-bought lemon curd instead. Look for lemon curd in the jam or baking aisle of your grocery store. Make sure to choose a high-quality brand that is made with natural ingredients.
Serving and Reheat
Mary Berry Lemon Meringue Pie is a classic dessert that is perfect for any occasion. The pie is typically served cold, and it can be enjoyed on its own or with a dollop of whipped cream or a scoop of ice cream. When serving the pie, it is important to make sure that the meringue is still fluffy and the lemon filling is set.
If you have leftovers, you can store the pie in the fridge for up to three days. When reheating the pie, it is best to do so in the oven. Preheat the oven to 180°C (160°C fan)/350°F/gas mark 4. Cover the pie loosely with foil and bake for 10-15 minutes, or until heated through. Be careful not to overheat the pie, as this can cause the meringue to collapse.
It is important to note that the meringue may not be as fluffy after reheating, but the pie will still be delicious. If you prefer, you can also enjoy the pie cold straight from the fridge.
How to Store Mary Berry Lemon Meringue Pie
After baking a delicious Mary Berry Lemon Meringue Pie, it is important to store it properly to ensure it remains fresh and tasty for longer. The following tips will help you store your pie effectively:
- Cover the pie with cling film or foil before storing it in the fridge. This will help to prevent the meringue from becoming soft and sticky.
- Store the pie in the fridge for up to 2 days. Any longer than this and the pie may start to lose its flavour and texture.
- Do not freeze the pie as this will cause the meringue to become watery and the pastry to become soggy.
- If you need to transport the pie, place it in a sturdy container and keep it cool with ice packs.
Mary Berry Lemon Meringue Pie Nutrition Fact
Mary Berry Lemon Meringue Pie is a classic dessert that is loved by many for its tangy lemon filling and fluffy meringue topping. Here is a breakdown of its nutritional information:
- Calories: One slice of Mary Berry Lemon Meringue Pie contains approximately 375 calories.
- Sugar: A single slice of Mary Berry Lemon Meringue Pie contains around 30 grams of sugar.
- Eggs: The recipe for Mary Berry Lemon Meringue Pie calls for 5 egg yolks and 4 egg whites.
- Butter: The recipe uses butter in both the pastry and the meringue, with a total of 175g/6oz used.
- Nutritional Information: Mary Berry Lemon Meringue Pie is not a low-calorie dessert, but it is a good source of vitamin C thanks to the lemon juice used in the filling.
This dessert should be enjoyed in moderation due to its high sugar and calorie content. However, the occasional treat can be part of a balanced diet.
When making Mary Berry Lemon Meringue Pie, it is recommended to use high-quality ingredients to ensure the best taste and texture. Additionally, those with dietary restrictions may need to make modifications to the recipe to suit their needs.
Mary Berry Lemon Meringue Pie
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
Frequently Asked Questions
What is the secret to a perfectly set lemon meringue pie filling?
The secret to a perfectly set lemon meringue pie filling is the right ratio of ingredients and proper cooking technique. Mary Berry recipe calls for six lemons, zest, and juice, 65g/2¼oz cornflour, and 250g/9oz caster sugar. The filling should be cooked slowly over low heat until it thickens and is glossy in appearance.
How can I prevent my meringue from weeping on my lemon meringue pie?
To prevent meringue from weeping, make sure the meringue is spread over the filling while it is still hot. This will help to seal the edges and prevent moisture from escaping. Also, make sure the meringue is baked until it is golden brown and crisp on the outside.
Is it necessary to refrigerate a lemon meringue pie after baking?
Yes, it is necessary to refrigerate a lemon meringue pie after baking to prevent the filling from spoiling. The pie should be chilled for at least two hours before serving.
Can you use condensed milk instead of the traditional ingredients in a lemon meringue pie?
While condensed milk can be used as a substitute for some of the traditional ingredients in a lemon meringue pie, it will result in a different texture and taste. Mary Berry recipe calls for full-fat, sweetened condensed milk as an ingredient in the filling, but it is not a complete substitute for the other ingredients.
What is the best type of biscuit base for a lemon meringue pie?
The best type of biscuit base for a lemon meringue pie is digestive biscuits. Mary Berry recipe calls for 175g/6oz digestive biscuits, finely crushed, mixed with 75g/3oz butter and 25g/1oz demerara sugar for the base.
What are the steps to ensure a crisp meringue topping on a lemon meringue pie?
To ensure a crisp meringue topping on a lemon meringue pie, make sure to use room temperature egg whites. Add the sugar gradually while beating the egg whites.
The meringue should be spread over the filling while it is still hot. Then, bake it until it is golden brown and crisp on the outside.
