Mary Berry’s lemon meringue pie recipe is ‘easy and delicious’ – prep in under 30 minutes

dessert - delicious lemon tarts and classic meringue topping

Mary Berry’s lemon meringue pie recipe is ‘easy and delicious’ – prep in under 30 minutes (Image: Getty)

, queen of the kitchen, knows how to whip up a storm with her fabulous bakes, and her are a treasure trove of sweet delights.

From the classic charm of to the irresistible indulgence of a , there’s no shortage of treats to try out in your own kitchen.

But it’s her lemon meringue pie that’s a real winner, promising a sensational taste experience and a guaranteed hit for family gatherings with coming up.

And here’s the best bit – this particular dessert is not only “easy” to make and tastes “delicious” but also comes with Mary’s assurance of there being “no soggy bottoms in sight”.

Taking less than 30 minutes to prep and the same again in the oven, this zesty pie is perfect for those looking for a quick bake.

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Baked pie crust

There will be no soggy bottoms with this recipe (Image: Getty)

It serves a generous eight to 10 people and comes with rave reviews from home bakers everywhere.

Ingredients 

225g plain flour

175g butter

45g icing sugar

Six lemons, zest and juice

65g cornflour

250g caster sugar

Four egg whites

225g caster sugar

Two teaspoons cornflour

Method 

Start by firing up your oven to 180C/350F/Gas 4 and then crack on with the pastry. Throw the flour and butter into a food processor and whizz until it resembles “fine breadcrumbs”.

Then it’s time to chuck in the icing sugar, an egg, and a splash of water, blending it all together until it forms a nice dough ball.

Next, roll out the pastry on a floured surface till it’s about 3mm thick. Carefully lay it across a nine-inch loose-bottomed flan tin without stretching it. Wrap it up in cling film and stick it in the fridge for a good half-hour chill session.

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rolling pastry

The first step of the recipe is to make the pastry (Image: Getty)

Afterwards, remove the pastry-lined tin from the fridge and trim off any excess pastry. Make sure to press the top edge of the pastry so it stands slightly above the top of the tin.

Next, line the pastry case with parchment paper and fill it with baking beans. Pop it in the oven for around 15 minutes, then take out the beans and parchment and give it another five minutes in the oven. Once done, take it out of the oven and lower the temperature to 170C/340F/Gas 3 and a half.

For the filling, combine the lemon zest and juice with the cornflour to create a smooth paste. Pour 450ml of water into a pan and bring it to a boil.

Add your lemon and cornflour mix to the hot water, stirring over the heat until it thickens up, then take it off the heat.

White dish with a delicious lemon pie on a wooden background

The filling of the pie comprises of lemon zest and juice with the cornflour and water (Image: Getty)

In a separate bowl, mix the sugar and egg yolks together, then carefully whisk this into the lemon mixture in the pan. Stir it over a medium heat until it thickens. Let it sit for a few minutes before pouring it into the baked pastry case.

For the meringue, use a free-standing mixer to whisk the egg whites until they form soft peaks when you remove the whisk. Gradually add the caster sugar while continuing to whisk until the meringue is stiff and glossy. Then, add the cornflour and give it another whisk.

Finally, spoon the meringue onto the filled pastry case, making sure it completely covers the lemon filling. To finish, create a swirl on top of the meringue.

Complete the process by popping it in the oven for roughly 15 minutes until the filling is fully set and the meringue has a light golden crisp. Let it cool down entirely before slicing or serve it just a tad warm.

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