Do you want an easy and tasty treat? Try this Mary Berry Easy Lemon Meringue Pie Recipe! It’s great for family dinners or sweet times. Let’s see why it’s special.
Mary Berry’s pie is a yummy dessert with lemon and fluffy meringue. You can make it easily with simple ingredients. It looks and tastes like bakery pie.
Why Choose Mary Berry Easy Lemon Meringue Pie?
Picking this pie is easy. It’s simple to make, even if you’re not a kitchen pro. It’s a mix of tangy lemon and sweet meringue, making everyone happy.
When I first made this pie for my family, they loved it. The kitchen smelled like lemons, and the pie was perfect. It’s now our favourite for celebrations and sweet cravings.
Ingredients To Make Mary Berry Easy Lemon Meringue Pie
For Making The Pastry:
- Egg (beaten) = 1 large
- Plain flour = 225g
- Butter = 175g
- Icing sugar = 45g
For The Lemon Filling:
- Cornflour = 65g
- Caster sugar = 250g
- Lemons (zest and juice) = 6
- Egg yolks = 6
For The Meringue Topping:
- Cornflour = 2 tsp
- Egg whites = 4
- Caster sugar = 225g
Steps Involved In Making Mary Berry Easy Lemon Meringue Pie
Step 1
Preheat the oven to 180C/350F/Gas 4.
Step 2
Start with the pastry: Blend flour and butter until breadcrumbs form.
Step 3
Add icing sugar, egg, and a tablespoon of water. Whizz until a ball forms.
Step 4
Roll out the pastry to 3mm thickness. Line a 23cm/9in flan tin.
Step 5
Avoid stretching the pastry; chill covered in cling film for 30 minutes.
Step 6
Remove, trim excess pastry, and press the top edge slightly higher.
Step 7
Line with parchment, and fill with baking beans. Bake for 15 minutes.
Step 8
Remove beans and parchment, and bake for an additional five minutes.
Step 9
Reduce temperature to 170C/340F/Gas 3 1⁄2 after removing from the oven.
Step 10
For the filling: Mix lemon zest, juice, and cornflour into a paste.
Step 11
Boil 450 ml/16 fl oz water. Add the lemon-corn flour mixture, and stir until thickened.
Step 12
In a bowl, mix sugar and egg yolks, and whisk into the lemon mixture. Stir over medium heat until thickened. Pour into the baked pastry.
Step 13
For the meringue: Whisk egg whites until soft peaks form.
Step 14
Add caster sugar gradually, and whisk until stiff and glossy. Add cornflour. Spoon onto the pastry spread to cover the lemon filling.
Step 15
Create a swirl on top of the meringue. Bake for 15 minutes until set and lightly golden.
Step 16
Cool completely before cutting or serve slightly warm.
Recipe Tips!
- Use fresh lemons for more flavour.
- Use eggs at room temperature for fluffy meringue.
FAQs About Mary Berry Easy Lemon Meringue Pie:
Can I make individual mini pies with this recipe?
Certainly! Enjoy adorable mini versions of Mary Berry’s Easy Lemon Meringue Pie by adjusting the baking time accordingly.
What to eat with Mary Berry Easy Lemon Meringue Pie?
- Vanilla Ice Cream: It’s a classic choice that goes well with the warm pie.
- Whipped Cream Clouds: Make whipped cream for an extra treat.
In Closing
Mary Berry’s Easy Lemon Meringue Pie is a star in desserts. It’s simple and tasty, perfect for both pros and beginners.
Whether you’re sharing it with friends or enjoying a sweet moment alone, this pie will make you happy. Go ahead, enjoy a slice of pie!
More Amazing Recipes
- Mary Berry Coconut Macaroons Recipe
- Mary Berry Raspberry Jam Recipe
- Apricot Pineapple Jam Recipe
- Mary Berry No Bake Baileys Cheesecake Recipe
Mary Berry Easy Lemon Meringue Pie Recipe
Ingredients
For Making The Pastry:
- 1 large Egg (beaten)
- 225 g Plain flour
- 175 g Butter
- 45 g Icing sugar
For The Lemon Filling:
- 65 g Cornflour
- 250 g Caster sugar
- 6 Lemons (zest and juice)
- 6 Egg yolks
For The Meringue Topping:
- 2 tsp Cornflour
- 4 Egg whites
- 225 g Caster sugar
Instructions
- Preheat the oven to 180C/350F/Gas 4.
- Start with the pastry: Blend flour and butter until breadcrumbs form.
- Add icing sugar, egg, and a tablespoon of water. Whizz until a ball forms.
- Roll out the pastry to 3mm thickness. Line a 23cm/9in flan tin.
- Avoid stretching the pastry; chill covered in cling film for 30 minutes.
- Remove, trim excess pastry, and press the top edge slightly higher.
- Line with parchment, and fill with baking beans. Bake for 15 minutes.
- Remove beans and parchment, and bake for an additional five minutes.
- Reduce temperature to 170C/340F/Gas 3 1⁄2 after removing from the oven.
- For the filling: Mix lemon zest, juice, and cornflour into a paste.
- Boil 450 ml/16 fl oz water. Add the lemon-corn flour mixture, and stir until thickened.
- In a bowl, mix sugar and egg yolks, and whisk into the lemon mixture. Stir over medium heat until thickened. Pour into the baked pastry.
- For the meringue: Whisk egg whites until soft peaks form.
- Add caster sugar gradually, and whisk until stiff and glossy. Add cornflour. Spoon onto the pastry spread to cover the lemon filling.
- Create a swirl on top of the meringue. Bake for 15 minutes until set and lightly golden.
- Cool completely before cutting or serve slightly warm.
Notes
- Use fresh lemons for more flavour.
- Use eggs at room temperature for fluffy meringue.
