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Mary Berry Lemon Meringue Pie
Carolina Gomez

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.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4
Course: Dessert
Cuisine: british
Calories: 375
Ingredients Equipment Method Notes

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

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

Method
 

  1. Preheat oven to 200C/180C fan/gas 6.
  2. Make pastry: Pulse flour, butter, icing sugar in food processor. Add yolks, water, pulse to form ball. Chill.
  3. 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.
  4. Reduce oven to 180C/160C fan/gas 4.
  5. 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.
  6. Make meringue topping: Whisk egg whites, salt until stiff. Gradually whisk in sugar, cornflour, lemon juice. Spoon onto filling, spread, pipe swirls.
  7. 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