Mary Berry’s Quickest Ever Lemon Meringue Pie is a delicious twist on the classic lemon meringue pie, designed to be both a time-saver and a crowd-pleaser. Known for her ability to simplify intricate dishes without sacrificing flavor, Mary Berry has created this recipe to streamline the process of making a beloved dessert while maintaining all the elements that make it irresistible: the tangy lemon filling, the airy and sweet meringue topping, and the buttery, crisp base.
This pie is particularly appealing for those who crave a homemade dessert but may be short on time or experience in the kitchen. Using convenient ingredients such as store-bought shortcrust pastry and quick-cook lemon filling, this recipe dramatically reduces the cooking time without compromising on taste. It’s a foolproof version that ensures you get a decadent dessert in a fraction of the time that traditional recipes usually take, making it perfect for weeknight treats or last-minute dinner parties.
Mary Berry’s Quickest Ever Lemon Meringue Pie Recipe
Ingredients Needed
Mary Berry’s Quickest Ever Lemon Meringue Pie uses a straightforward list of ingredients, focusing on simplicity and speed without sacrificing quality. Here’s a detailed breakdown of what you’ll need:
For The Pastry
- Pre-baked shortcrust pastry (often available in the refrigerated section of supermarkets): This eliminates the need for making pastry from scratch, saving significant time. The crisp, buttery texture of shortcrust pastry is perfect for holding the tangy lemon filling.
For The Lemon Filling
- Lemon curd: Using store-bought lemon curd cuts down on preparation time. It provides a rich, smooth base with that tart, citrusy flavor that pairs beautifully with the sweetness of the meringue.
- Lemon juice: For an extra zing and to enhance the flavor of the curd, fresh lemon juice is added. This balances the richness of the curd with a bright, fresh citrus kick.
- Cornflour (cornstarch): This thickens the lemon filling, giving it the perfect consistency without being overly runny or too firm.
- Water: A small amount of water is added to dissolve the cornflour and help form the filling base.
For The Meringue Topping
- Egg whites: The main ingredient for the meringue. Fresh, room-temperature egg whites whip up better and create a light, fluffy topping.
- Caster sugar: A finely ground sugar that dissolves quickly, ensuring a smooth, glossy meringue without graininess.
- Vanilla extract: A splash of vanilla enhances the sweetness and adds a subtle depth of flavor to the meringue.
Equipment Needed
Though this recipe is quick and simple, there are a few basic pieces of kitchen equipment you’ll need to ensure the process goes smoothly:
- 9-inch tart or pie dish: A standard tart or pie dish is needed to bake the pastry shell. Make sure it’s the correct size to fit the base and allow room for the filling and meringue.
- Hand whisk or electric mixer: To beat the egg whites into stiff peaks for the meringue, a hand whisk works in a pinch, but an electric mixer will give you the best and quickest results.
- Saucepan: To prepare the lemon filling, a medium-sized saucepan is required to cook the lemon curd mixture until it thickens.
- Bowl for egg whites: A clean, dry bowl is essential for whipping the egg whites. Any oil or moisture will prevent them from reaching stiff peaks.
- Spatula or spoon: For folding the meringue mixture and spreading the lemon filling evenly.
- Oven: You’ll need a conventional oven to bake the pie and achieve a perfectly golden meringue topping.
Instructions To Make Mary Berry’s Quickest Ever Lemon Meringue Pie
Making this quick and easy version of lemon meringue pie is a simple process that allows you to assemble the layers in a relatively short amount of time. Here are the step-by-step instructions:
- Preheat the oven to 180°C (160°C for fan ovens) or 350°F.
- Prepare the base: If you’re using a store-bought, pre-baked shortcrust pastry shell, ensure it’s fully cooked and crisp. Simply place it in your pie dish and set aside. No further preparation is needed for this step.
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Make The Lemon Filling
- In a small bowl, combine a tablespoon of cornflour with a little water to make a smooth paste.
- In a saucepan, whisk together the lemon curd, fresh lemon juice, and the cornflour paste. Add the remaining water and cook over medium heat, stirring constantly until the mixture thickens into a smooth, custard-like consistency.
- Once thickened, remove from heat and pour the lemon filling into the pre-baked pastry shell. Smooth the surface with a spatula to ensure an even layer.
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Prepare The Meringue
- In a clean, dry bowl, whip the egg whites with an electric mixer on medium speed until they form soft peaks. Gradually add the caster sugar, a little at a time, while continuing to whisk. The meringue should become thick, glossy, and form stiff peaks when the beaters are lifted.
- Gently fold in the vanilla extract to complete the meringue mixture.
- Assemble the pie: Carefully spoon the meringue mixture over the lemon filling, spreading it to the edges of the crust to seal the filling inside. This helps prevent the meringue from shrinking during baking.
- Bake: Place the assembled pie in the oven and bake for about 10-15 minutes, or until the meringue is golden brown. Keep a close eye on it to prevent burning.
- Cool and serve: Once the meringue is golden, remove the pie from the oven and let it cool. The filling will set as it cools, and the meringue will remain soft and airy. Once cooled, slice and serve!
Tips And Tricks
To ensure your pie turns out perfectly, here are a few expert tips and tricks that can elevate the result:
- Room-temperature egg whites: If you’re using fresh eggs, allow the egg whites to come to room temperature before whipping. This helps them achieve maximum volume and stability.
- Whip the meringue until stiff: Don’t rush the meringue-making process. Continue whipping the egg whites until they form stiff, glossy peaks. If you stop too soon, the meringue may collapse in the oven.
- Add a pinch of cream of tartar: If you want to ensure your meringue holds up well, consider adding a small pinch of cream of tartar to the egg whites before whipping. This stabilizes the meringue and helps prevent it from shrinking.
- Pre-baked pastry for convenience: The key to this recipe’s speed is using pre-baked shortcrust pastry. If you prefer to make your own, ensure it’s fully baked and crisp before adding the filling to prevent sogginess.
- Make ahead: The pie can be made ahead of time and stored in the fridge for up to 24 hours before serving. Just allow it to cool completely before refrigerating.
Easy Recipe Variations For Mary Berry’s Quickest Ever Lemon Meringue Pie
Mary Berry’s Quickest Ever Lemon Meringue Pie is a brilliant recipe for anyone who loves the perfect balance of tangy lemon curd and sweet, fluffy meringue. But just because the recipe is fantastic in its original form doesn’t mean it can’t be tweaked to suit different tastes, dietary restrictions, or occasions. Here are a few creative, easy variations that can take this classic dessert to the next level.
1. Flavored Lemon Curd
Instead of sticking with a traditional lemon curd, why not experiment with different citrus fruits? Orange, lime, and grapefruit all provide a delightful twist, each bringing their own unique tanginess and complexity to the dish. To make this variation, simply swap out the lemon juice for an equivalent amount of juice from another citrus. A zesty orange curd with a dash of orange blossom water, for instance, gives the pie a fragrant, floral quality that’s both refreshing and sophisticated.
2. Gluten-Free Base
For those who are gluten intolerant or prefer to avoid gluten, the biscuit base can easily be adapted. Instead of using traditional digestive biscuits, simply substitute with gluten-free biscuits or even crushed gluten-free cereal. The texture will remain just as crunchy and satisfying, ensuring the pie still delivers that perfect contrast between the crisp shell and the smooth, silky filling. You can also use a flourless almond cake base for a more decadent, nutty flavor profile.
3. Nutty Crunch
To give the pie a bit of extra texture and flavor, consider adding chopped toasted nuts like almonds, hazelnuts, or pistachios into the lemon curd or sprinkled over the top before serving. The toasted nuts will contrast with the smoothness of the meringue, adding an extra layer of complexity to each bite. Another option is to blend some nuts into the crust for added crunch-hazelnuts, for example, work wonderfully with lemon.
4. Meringue Variations
The meringue topping is one of the star elements of this pie, and there are several ways you can make it your own. For a more sophisticated twist, add a few drops of vanilla extract or almond extract to the meringue for an added depth of flavor. You can also experiment with colored meringue, either by adding food coloring to give it a festive look or to match the season-think pale lavender for spring or vibrant citrus shades for summer.
5. Dairy-Free Version
For those following a dairy-free lifestyle, you can easily modify the recipe to accommodate that need. Swap the butter in the biscuit base for a dairy-free alternative like coconut oil or a plant-based butter. For the lemon curd, you can use coconut milk instead of regular cream to give it a velvety texture, with a subtle coconut flavor that complements the citrus beautifully.
6. Mini Lemon Meringue Pies
Instead of making one large pie, try making individual, miniature lemon meringue pies. This is a fun and elegant way to serve the dessert, perfect for a dinner party or a special occasion. Simply follow the same process but use smaller tartlet pans or muffin tins. They are easy to serve, and their individual portions make them feel extra special and personalized for each guest.
These variations not only let you enjoy the timeless lemon meringue pie in different ways but also help accommodate diverse tastes and dietary needs. You’ll find that with just a few simple changes, Mary Berry’s classic pie can be reinvented time and again, keeping things exciting and fresh!
Storing Leftovers
As delicious as Mary Berry’s Quickest Ever Lemon Meringue Pie is, it’s quite rare that you’ll be able to finish the entire pie in one sitting (though, of course, it’s entirely possible!). If you find yourself with leftover pie, you’ll want to store it properly so that it stays fresh and delicious.
Storing The Pie In The Fridge
Lemon meringue pie should always be stored in the refrigerator to maintain the integrity of the lemon curd and meringue. The cool temperature helps to set the filling and prevents the meringue from becoming soggy. To store:
- Cover the pie with a piece of plastic wrap or foil. Make sure it’s gently wrapped around the edges to avoid any air exposure.
- Alternatively, place the pie in an airtight container to keep it from absorbing any other smells or flavors in the fridge.
- Refrigerate for up to 2-3 days.
Reheating The Meringue
One tricky aspect of storing lemon meringue pie is the meringue itself. Meringue, especially if it has been stored for a day or more, tends to soften and lose its crisp texture. While you can’t completely restore its original crunch, you can attempt to re-crisp the meringue by briefly placing the pie in a preheated oven at 200°F (90°C) for about 5-10 minutes. This will help dry it out a bit, although the meringue may not be as firm as it was initially.
Freezing Leftovers
If you have even more leftover pie, you can freeze it for longer storage. Freezing lemon meringue pie can be a great way to enjoy it at a later date, though some textures, especially the meringue, may change once thawed. Here’s how to freeze it:
- Slice the pie into individual portions.
- Place the slices on a baking sheet, making sure they don’t touch, and freeze them for about an hour until solid.
- Once the slices are frozen, wrap each one individually in plastic wrap and then in foil to prevent freezer burn.
- Store the wrapped slices in a zip-top freezer bag or airtight container.
- The pie can be frozen for up to 3 months. To thaw, place the slices in the refrigerator overnight or let them come to room temperature.
Although freezing does change the texture of the meringue, the lemon curd tends to hold up very well, retaining its tangy, smooth consistency.
What To Eat With Mary Berry’s Quickest Ever Lemon Meringue Pie?
While the Quickest Ever Lemon Meringue Pie is already a perfect dessert on its own, pairing it with complementary foods can elevate the whole experience. Here are a few ideas for what to serve with it:
1. Fresh Berries
Pairing this pie with fresh berries-such as raspberries, strawberries, or blueberries-adds a burst of color, flavor, and a slight tanginess that balances the sweetness of the pie. The natural tartness of the berries provides a refreshing contrast to the creamy lemon curd and airy meringue.
2. Whipped Cream Or Ice Cream
A dollop of whipped cream or a scoop of vanilla ice cream is a decadent and creamy accompaniment to the zesty, citrusy flavor of the lemon meringue. The rich creaminess contrasts beautifully with the sharp lemon and the sweetness of the meringue. For a twist, you could also opt for lemon sorbet, which will complement the citrus flavor even further.
3. Tea Or Coffee
Mary Berry’s lemon meringue pie makes a wonderful afternoon treat. Serve it with a freshly brewed pot of English Breakfast tea, Earl Grey, or a light green tea to complement the dessert’s fresh, citrusy notes. Alternatively, coffee-especially a lightly brewed cappuccino or a macchiato-provides a perfect balance to the sweetness.
4. Chocolate Shavings
For a more indulgent pairing, consider adding some chocolate shavings or a drizzle of dark chocolate sauce over the top of the pie. The richness of the chocolate can elevate the dessert, creating a balance between bitter and sweet.
Conclusion
Mary Berry’s Quickest Ever Lemon Meringue Pie is one of those recipes that feels as timeless as it is delightful. With its buttery biscuit base, silky lemon curd, and cloud-like meringue topping, it’s a dessert that’s sure to impress. What’s more, the recipe is remarkably adaptable. You can try various citrus curds, make it gluten-free, or even turn it into individual mini pies for an elegant presentation.
When storing leftovers, keep the pie in the fridge to preserve its flavor and texture, and if you’re lucky enough to have any slices left after a party or dinner, freezing it is a great option for later enjoyment.
Lastly, while this pie is delicious on its own, serving it with fresh berries, whipped cream, or a hot beverage can elevate your experience and add an extra layer of enjoyment to this already incredible dessert. Whether it’s for a special occasion or just a treat for yourself, Mary Berry’s lemon meringue pie is a dessert that always hits the mark.
FAQs
How Long Does It Take To Make Mary Berry’s Quickest Ever Lemon Meringue Pie?
Mary Berry’s quickest ever lemon meringue pie can be prepared in just under 30 minutes. This speedy version of the classic recipe is designed to save time without compromising on flavor or texture. The lemon filling is made with simple ingredients and the meringue can be whipped up in a matter of minutes.
What Makes Mary Berry’s Quickest Ever Lemon Meringue Pie Different From Traditional Recipes?
The key difference in Mary Berry’s quickest ever lemon meringue pie is the use of ready-made shortcrust pastry and a simplified meringue technique. The lemon filling is also quick to prepare, with fewer ingredients and a shorter cooking time. This makes the recipe much more accessible for those short on time, while still delivering a delicious result.
Can I Make Mary Berry’s Quickest Ever Lemon Meringue Pie In Advance?
Yes, you can make Mary Berry’s quickest ever lemon meringue pie in advance. It’s best to prepare the pie a few hours ahead of serving, allowing the meringue to set properly. If you need to make it the day before, store it in an airtight container in the fridge. However, to maintain the best texture of the meringue, it’s recommended to serve it the same day if possible.
