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Mary Berry Lemon Meringue

Mary Berry Lemon Meringue
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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.

Ingredients

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

Instructions

  • 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.

Find it online: https://maryberrycooks.co.uk/mary-berry-lemon-meringue/