Mary Berry’s Lemon Meringue Pie is a quintessential British dessert, celebrated for its light, zesty lemon filling and its airy, melt-in-the-mouth meringue topping. Mary Berry, the celebrated British baker and television personality, has perfected this recipe to balance the tanginess of the lemon curd with the sweetness of the meringue. The pie consists of three primary elements: the crisp pastry base, the luscious lemon filling, and the sweet, billowy meringue.
The lemon curd itself is made from fresh lemons, sugar, eggs, and butter, creating a smooth, vibrant filling that offers a delightful contrast to the soft, sugary meringue topping. The meringue, on the other hand, is made by whipping egg whites with sugar until stiff peaks form, which are then spooned over the lemon curd and baked until golden. This combination of textures-crunchy, creamy, and fluffy-gives the pie its irresistible appeal.
What sets Mary Berry’s version apart is her precise technique, ensuring that each element is perfectly balanced in flavor and texture, with the lemon curd maintaining the ideal level of tartness, while the meringue remains light and not overly sweet.
Mary Berry’s Lemon Meringue Pie Recipe
Ingredients Needed
To create the magic that is Mary Berry’s Lemon Meringue Pie, you’ll need to gather the following ingredients:
For The Pastry
- 225g plain flour (all-purpose flour)
- 100g cold unsalted butter, diced
- 50g caster sugar (superfine sugar)
- 1 large egg yolk
- 1-2 tbsp cold water
For The Lemon Curd Filling
- 4 large eggs (you’ll need the yolks and whites separated)
- 150g caster sugar (superfine sugar)
- 200ml fresh lemon juice (about 3-4 lemons)
- Finely grated zest of 2 lemons
- 100g unsalted butter, cubed
For The Meringue Topping
- 4 large egg whites
- 200g caster sugar (superfine sugar)
- 1 tsp cornflour (cornstarch)
- 1 tsp white wine vinegar (or lemon juice)
Equipment Needed
To prepare Mary Berry’s Lemon Meringue Pie, you’ll need the following kitchen equipment:
- Pie Dish or Tart Tin (23-25 cm/9-10 inches in diameter): A shallow, loose-bottomed tart tin works best for easy removal of the pie once it’s baked.
- Rolling Pin: For rolling out the pastry dough to an even thickness.
- Mixing Bowls: You’ll need separate bowls for the pastry, the lemon curd filling, and the meringue.
- Electric Hand Whisk or Stand Mixer: For whipping the egg whites into stiff peaks, which is crucial for making the meringue.
- Saucepan: To make the lemon curd filling on the stovetop.
- Pastry Brush: For glazing the pastry with egg yolk before blind-baking.
- Cling Film or Parchment Paper: For covering the dough when chilling or blind-baking.
Instructions To Make Mary Berry’s Lemon Meringue Pie
Step 1: Make The Pastry
- Start by sifting the flour into a large mixing bowl. Add the cold, diced butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs.
- Stir in the caster sugar, then add the egg yolk and mix with a fork until combined.
- Gradually add cold water, a little at a time, until the dough begins to come together. You may need around 1-2 tablespoons of water, but be careful not to add too much.
- Form the dough into a ball, wrap it in cling film, and chill it in the fridge for at least 30 minutes.
Step 2: Blind Bake The Pastry
- Preheat your oven to 190°C (375°F or Gas Mark 5).
- Once chilled, roll out the dough on a lightly floured surface to fit your pie dish. Carefully line the dish with the pastry, pressing it into the edges.
- Line the pastry with parchment paper and fill with baking beans or rice. Blind-bake for 15 minutes, then remove the paper and beans and bake for a further 5-10 minutes until the base is golden and crisp. Remove from the oven and set aside to cool.
Step 3: Prepare The Lemon Curd Filling
- In a saucepan, whisk together the egg yolks, sugar, lemon juice, and lemon zest over low heat.
- Stir constantly to prevent the mixture from curdling. Gradually add the cubed butter and keep whisking until the curd thickens and coats the back of a spoon. This should take about 8-10 minutes.
- Once thickened, strain the curd through a fine sieve into a bowl to remove any bits of cooked egg, then set aside to cool slightly.
Step 4: Make The Meringue Topping
- In a clean bowl, whisk the egg whites with an electric hand whisk until soft peaks form.
- Gradually add the sugar, a tablespoon at a time, whisking continuously until the meringue becomes stiff and glossy.
- Add the cornflour and vinegar (or lemon juice) and whisk until fully incorporated. The meringue should now be firm enough to hold its shape.
Step 5: Assemble And Bake The Pie
- Pour the lemon curd into the cooled pastry shell, smoothing it out with a spatula.
- Spoon the meringue on top of the lemon curd, spreading it out to the edges of the pastry, ensuring it completely covers the lemon filling. Use the back of a spoon to create swirls on top for a decorative effect.
- Bake in the preheated oven at 190°C (375°F or Gas Mark 5) for 10-15 minutes, or until the meringue is golden and crisp. Keep an eye on it to ensure it doesn’t over-brown.
- Once baked, remove from the oven and allow the pie to cool before serving. It’s best enjoyed once it’s been allowed to set, so let it cool completely before cutting.
Tips And Tricks
- Chill the Pastry: This is key to a flaky, crisp crust. The butter needs to stay cold, so make sure to chill the dough before rolling it out and before baking it.
- Egg Whites at Room Temperature: Meringue works best when the egg whites are at room temperature, as they whip up more easily and produce a better texture.
- Don’t Overbeat the Meringue: When making the meringue, be cautious not to over-whisk. If it’s overbeaten, the meringue can become dry and brittle. Whisk just until stiff peaks form.
- Resting Time: Allow the pie to cool in the oven after baking. This helps the meringue to set properly and avoids a runny filling when slicing.
- Use Fresh Lemons: For the best flavor, use fresh, juicy lemons. The zest is essential for adding an aromatic depth to the curd, while the juice gives the filling that signature tang.
Mary Berry’s Lemon Meringue Pie is a beautifully balanced dessert, combining tart, creamy lemon curd with light and airy meringue. It’s a classic recipe that’s perfect for any occasion, from a springtime tea party to a summer dessert. By following the simple yet effective steps outlined above, you can create a pie that rivals any bakery or patisserie, complete with the elegance and charm of a homemade treat. Whether you’re a seasoned baker or a beginner, this recipe offers an opportunity to master some essential baking techniques while enjoying a timeless, delicious dessert. Happy baking!
Easy Recipe Variations For Mary Berry’s Lemon Meringue Pie
Mary Berry’s Lemon Meringue Pie is a quintessential British dessert that perfectly balances tart lemon filling, sweet meringue, and a buttery, crisp pastry crust. While the traditional recipe is already a masterpiece, you can get creative with a few twists to add your own flair to this classic. Here are some easy recipe variations to elevate Mary Berry’s Lemon Meringue Pie:
1. Flavored Meringue Variations
The meringue on top of the pie can be altered in various ways to complement the lemon filling. You can infuse the egg whites with different flavors such as vanilla, almond, or even orange zest. For a fun twist, try swirling in a little raspberry or strawberry puree into the meringue before baking, giving it a soft, marbled effect and a fruity undertone that pairs beautifully with the lemon.
2. Lemon Variations
If you love lemon, why not take the tanginess up a notch? Add some lemon zest to the meringue for an extra zing or mix in a splash of limoncello (a lemon liqueur) to the lemon curd filling for a delightful adult twist. Alternatively, you could swap the lemon for other citrus fruits like lime or grapefruit to create a different citrus curd base. The tangy flavors of lime or grapefruit will add a refreshing complexity to the dessert, while still maintaining that fresh citrusy bite.
3. Alternative Crust Options
While the buttery shortcrust pastry is the traditional base for this pie, you can easily mix things up by using alternative crusts. For example, consider using a digestive biscuit or Graham cracker crust for a more decadent, crumbly foundation that offers a slight crunch. If you prefer a gluten-free version, opt for gluten-free biscuits or even a nut-based crust using crushed almonds or hazelnuts mixed with melted butter for an entirely different flavor profile.
4. Adding Berries
While lemon is the star of the show, you can incorporate berries into the filling or as a topping to add another layer of flavor. Fresh raspberries or blackberries, gently stirred into the lemon curd, create bursts of sweetness that cut through the tartness. Alternatively, scatter some fresh berries on top of the meringue before baking for a splash of color and flavor.
5. Meringue Texture Variations
The meringue texture itself can be adapted based on your preferences. For a chewy meringue, bake it at a lower temperature for a longer time. If you prefer it crisp and airy, bake at a slightly higher temperature for a shorter period. Some people like to add cornstarch to the meringue for extra stability, ensuring it holds up better and doesn’t weep over time.
Storing Leftovers
After enjoying a slice or two of Mary Berry’s Lemon Meringue Pie, you might find yourself with some leftovers. Here’s how to store them properly so you can enjoy them for a few days without sacrificing flavor or texture:
1. Refrigerating
Because the lemon curd filling contains eggs and the meringue is sensitive to humidity, it’s best to store any leftover Lemon Meringue Pie in the fridge. Place the pie in an airtight container or cover it loosely with plastic wrap to prevent it from absorbing any strong odors from the fridge. The meringue will soften slightly after being chilled, but it should still maintain its flavor and texture for about 2 to 3 days.
2. Freezing (Not Recommended For Meringue)
While freezing the pie might seem like an easy option, it’s important to note that meringue does not freeze well. The moisture in the meringue can cause it to lose its crispness and become soggy when thawed. However, if you want to freeze the lemon curd filling separately, it can be frozen in an airtight container for up to 1 month. When ready to use, defrost the filling in the fridge and prepare fresh meringue and pastry.
3. Reheating Tips
If you’d like to enjoy the pie warm, it’s best to reheat the pastry and lemon curd filling separately in the oven at a low temperature (around 150°C/300°F) until warm. Once heated, add the meringue and bake for an additional 10-15 minutes to restore some of the crispness. However, reheating may not completely revive the texture of the meringue, so it’s always best to enjoy the pie freshly baked.
What To Eat With Mary Berry’s Lemon Meringue Pie?
Mary Berry’s Lemon Meringue Pie is delightful on its own, but pairing it with complementary dishes can elevate the experience. Here are a few ideas on what to serve with it:
1. A Cup Of Tea Or Coffee
A traditional British pairing is a hot cup of tea or coffee. The mild bitterness of black tea (like Earl Grey or Darjeeling) or a strong cup of coffee complements the sweet and tangy lemon flavor of the pie. If you prefer a cold beverage, a chilled glass of sparkling water with a twist of lemon or a citrus-based cocktail like a mojito could also pair beautifully with the dessert.
2. Whipped Cream Or Ice Cream
For a richer, creamier experience, serve a dollop of freshly whipped cream or a scoop of vanilla ice cream alongside the pie. The creaminess helps to balance out the tang of the lemon and enhances the meringue’s sweetness. If you’re feeling adventurous, try pairing it with coconut ice cream or a fruit sorbet to complement the citrus notes.
3. Fresh Fruit
Since the pie already features the bright and fresh flavor of lemon, adding a few slices of fresh fruit can bring extra freshness and texture to the dish. Berries-such as raspberries, strawberries, or blueberries-work wonderfully when scattered over the pie or served on the side. Alternatively, a light fruit salad with seasonal fruits can refresh your palate and round out the dessert.
4. Cheese Board
For something a bit more unusual, serve Mary Berry’s Lemon Meringue Pie as the finale to a cheese board. The tangy and sweet nature of the pie complements the richness of cheeses like brie, goat cheese, or even a sharp cheddar. A drizzle of honey or a handful of nuts on the cheese board will also balance out the sweetness of the pie.
Conclusion
Mary Berry’s Lemon Meringue Pie is an iconic dessert, beloved for its beautiful layers of crisp pastry, tangy lemon curd, and fluffy meringue. Whether you’re following the classic recipe or experimenting with creative variations, this dessert is versatile enough to allow for personal twists that reflect your taste preferences. By altering the meringue, experimenting with citrus, or even switching up the crust, you can make the recipe your own while still honoring its traditional roots.
When storing leftovers, a little care can go a long way. While refrigeration is necessary to preserve the pie’s freshness, it’s best enjoyed within a few days. For those who prefer a perfectly crisp meringue, reheating and enjoying the pie fresh out of the oven will offer the best results.
Serving the pie with a hot cup of tea, a scoop of ice cream, or some fresh fruit will elevate the overall experience, creating a well-rounded dessert course that impresses guests or satisfies your own cravings. Whether you’re baking it for a special occasion or just because, Mary Berry’s Lemon Meringue Pie offers a simple yet elegant finale to any meal.
FAQs
What Makes Mary Berry’s Lemon Meringue Pie Recipe Different From Others?
Mary Berry’s lemon meringue pie recipe is known for its perfectly balanced filling and smooth, tangy lemon curd. She uses a combination of butter, sugar, and fresh lemon juice to create a filling that isn’t too sour or too sweet. The meringue is crisp and light, with a beautifully golden top, and it’s piped in peaks to give the pie an elegant finish. Mary also emphasizes the importance of using a pre-baked pie crust to avoid a soggy bottom.
Can I Make Mary Berry’s Lemon Meringue Pie Ahead Of Time?
Yes, you can make Mary Berry’s lemon meringue pie ahead of time. In fact, it’s recommended to let the pie cool completely before storing it. Once it’s fully cooled, store it in an airtight container for up to 2 days. If you plan to store it for longer, you can refrigerate the meringue-covered pie for up to 3 days. However, keep in mind that the meringue might lose some of its crispness after refrigeration.
What Should I Do If My Meringue Starts To Weep Or Shrink?
If your meringue starts to weep or shrink, it’s usually a sign of overbeating or undercooking. To prevent this, make sure you beat the egg whites to stiff peaks and fold the sugar in slowly and gently. When baking, ensure that the pie is in the oven long enough to firm up the meringue, but not so long that it turns brown or cracks. If you notice weeping after baking, try baking the pie at a slightly lower temperature to ensure even cooking.
