Mary Berry Lemon Meringue Recipe

This Mary Berry Lemon Meringue is a timeless British dessert that balances sharp lemon filling, crisp pastry, and soft, lightly golden meringue. The flavour is bright and refreshing, with the citrus cutting cleanly through the sweetness of the meringue. It is a dessert that feels light yet satisfying, making it ideal for Sunday lunches, dinner parties, or any occasion where you want something classic and dependable. The process is straightforward, and when each layer is prepared carefully, the result is neat, well-structured, and full of flavour.

What Is Mary Berry Lemon Meringue?

Mary Berry’s lemon meringue is a traditional lemon meringue pie made with a shortcrust pastry base, a smooth lemon curd-style filling, and a fluffy meringue topping. Following the clear, practical approach of Mary Berry, the recipe focuses on clean flavours, correct texture, and careful layering rather than shortcuts.

Other Popular Mary Berry Recipes

• Mary Berry Meat and Potato Pie
• Mary Berry Steak and Kidney Pie
• Mary Berry Homity Pie

Why This Recipe Is Worth Trying

• Perfect sweet-and-sharp balance – Lemon keeps it fresh.
• Crisp base with soft topping – Clear contrast in texture.
• Classic British dessert – Familiar and trusted.
• Impressive finish – Looks elegant without extra effort.
• Reliable structure – Slices cleanly when set properly.

Essential Ingredients to Make Mary Berry Lemon Meringue

For the pastry

• Plain flour – 175 g
• Cold butter – 100 g, diced
• Icing sugar – 25 g
• Egg yolk – 1
• Cold water – 1–2 tablespoons

For the lemon filling

• Cornflour – 4 tablespoons
• Caster sugar – 200 g
• Lemons – zest and juice of 2 large
• Water – 300 ml
• Egg yolks – 4
• Butter – 30 g

For the meringue

• Egg whites – 4
• Caster sugar – 200 g

Handy Kitchen Tools for Best Results

• 23 cm tart tin – Loose base makes removal easy.
• Saucepan – For smooth lemon filling.
• Whisk – Prevents lumps in curd and meringue.
• Electric mixer – Helps achieve stiff, glossy peaks.
• Spatula – For spreading filling and meringue evenly.

Step-by-Step Guide to Making Mary Berry Lemon Meringue

• Prepare the pastry – Rub butter into flour, add sugar, yolk, and water, then bring together gently.
• Chill and bake – Roll out, line the tin, blind bake until lightly golden.
• Make the lemon filling – Heat cornflour, sugar, lemon zest, juice, and water until thick.
• Add yolks and butter – Stir gently until smooth and glossy.
• Fill the case – Spoon hot lemon filling into the pastry shell.
• Whisk the meringue – Beat egg whites to stiff peaks, adding sugar gradually.
• Top carefully – Spread meringue over filling, sealing to the edges.
• Bake lightly – Cook until the meringue is lightly golden.

What I Got Wrong (And How I Fixed It)

• Weeping meringue – Spreading it over the hot filling fixed this.
• Soft base – Blind baking fully solved the problem.
• Lumpy filling – Constant whisking kept it smooth.
• Flat meringue – Slower sugar addition improved volume.

Healthier Version of Mary Berry Lemon Meringue

• Reduced sugar filling – Lemon still shines through.
• Thinner meringue layer – Keeps sweetness balanced.
• Smaller slices served – Keeps the dessert light.
• Extra zest added – Boosts flavour without calories.

Ingredient Substitutions for Mary Berry Lemon Meringue

• Lime instead of lemon – Sharper citrus profile.
• Gluten-free pastry – Works with the same filling.
• Caster sugar instead of icing sugar – Acceptable for pastry.
• Plant-based butter – Suitable for dairy-free pastry.

Pairing Ideas: What to Serve With Mary Berry Lemon Meringue

• Lightly whipped cream – Softens the sharpness.
• Fresh berries – Add colour and contrast.
• Mint leaves – Clean finish.
• Black tea – Traditional and balancing.
• Coffee – Cuts through sweetness.

Expert Tips to Make Perfect Mary Berry Lemon Meringue

• Use fresh lemons – Bottled juice dulls flavour.
• Cook filling until thick – Prevents slicing issues.
• Spread meringue on hot filling – Stops weeping.
• Seal edges completely – Keeps meringue stable.
• Bake until just golden – Avoids dryness.
• Cool slowly – Prevents collapse.
• Slice with a hot knife – Gives clean cuts.

Creative Ways to Customize Mary Berry Lemon Meringue

• Mini tartlets – Ideal for parties.
• Ginger pastry base – Adds warmth.
• Lemon-orange blend – Softer citrus note.
• Torch-finished meringue – Extra visual appeal.
• Layered jar version – Modern presentation.

Storing Mary Berry Lemon Meringue the Right Way

• Cool completely first – Prevents condensation.
• Store in the fridge – Best within 24 hours.
• Avoid airtight lids – Meringue needs airflow.
• Do not freeze – Texture suffers badly.

How to Reheat Mary Berry Lemon Meringue (If Needed)

This dessert is best served at room temperature or slightly chilled. Reheating is not recommended, as it affects the meringue and filling.

Nutritional Breakdown (Per Serving)

• Calories: ~360 kcal
• Carbohydrates: ~55 g
• Fats: ~14 g
• Protein: ~6 g
• Sugar: ~38 g

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FAQs

Why does lemon meringue pie weep or release liquid?

Meringue weeps when it is spread over a cold filling or not sealed properly to the pastry edges. Always spread the meringue over the hot lemon filling and make sure it touches the crust all around to prevent moisture from escaping.

How do I stop the lemon filling from being runny?

A runny filling usually means the cornflour was not cooked long enough. The lemon mixture should be heated until thick and glossy before adding the egg yolks, then cooked gently until it coats the back of a spoon.

Should lemon meringue pie be cooled before serving?

Yes, the pie should cool completely before slicing. Cooling allows the lemon filling to set properly and helps the meringue hold its shape, giving clean slices.

Can lemon meringue pie be made in advance?

Lemon meringue pie is best eaten on the day it is made. The base and lemon filling can be prepared ahead, but the meringue should be added and baked on the same day for best texture.

Wrapping It Up

Mary Berry Lemon Meringue is a classic dessert that relies on balance, patience, and simple technique. With its sharp lemon centre, crisp base, and cloud-like topping, it remains a reliable favourite that never feels outdated or heavy.