Name: Mary Berry's Lemon Meringue Pie Recipe
Prep time: 45 min
Cook time: 55 min
Total time: 2 h 45 min
Yield: 1 x 9-inch pie
Ingredients: 8 oz plain flour; 6 oz unsalted butter, chilled and cubed; 1 3/4 oz confectioners' sugar; 1 large egg, beaten; Zest and juice from 6 lemons; 2 1/4 oz cornstarch; 9 oz superfine sugar; 6 egg yolks; 16 fl oz water; 4 egg whites; 8 oz superfine sugar; 2 tsp cornstarch

Golden Mary Berry's Lemon Meringue Pie – theamazingfood! This isn’t just any dessert; it’s a nostalgic trip back to comforting kitchens and the undisputed queen of baking. We all remember the sheer joy of sinking a spoon into that perfectly browned, cloud-like meringue, a delightful contrast to the zesty, sunshine-yellow curd beneath. What is it about this particular Golden Mary Berry's Lemon Meringue Pie – theamazingfood that captures our hearts and taste buds? It’s the perfect symphony of textures and flavours: the crisp, buttery pastry, the vibrant, tangy lemon filling that wakes up your senses, and that ethereal, sweet meringue that melts in your mouth. It’s a showstopper for any occasion, guaranteed to bring smiles and requests for seconds. Get ready to recreate a true classic!

Ingredients:

8 oz plain flour
6 oz unsalted butter, chilled and cubed
1 3/4 oz confectioners’ sugar
1 large egg, beaten
Zest and juice from 6 lemons
2 1/4 oz cornstarch
9 oz superfine sugar (for lemon filling)
6 egg yolks
16 fl oz water
4 egg whites (for meringue)
8 oz superfine sugar (for meringue)
2 tsp cornstarch (for meringue)

Making the Sweet Shortcrust Pastry

The foundation of any great pie is a perfectly crisp and tender pastry case. To start, we’ll create a sweet shortcrust pastry that will hold our vibrant lemon filling beautifully. In a large mixing bowl, combine the 8 oz of plain flour and the 1 3/4 oz of confectioners’ sugar. Whisk them together briefly to ensure they’re evenly distributed. Next, add the 6 oz of chilled, cubed unsalted butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. It’s important that the butter stays cold, as this is what creates those lovely flaky layers in the pastry. You want to avoid overworking the dough at this stage. Once you have the breadcrumb consistency, make a well in the centre and add the beaten 1 large egg. Bring the mixture together with a knife or your hands to form a firm dough. Be careful not to knead it too much; just enough to bring it together. If the dough seems a little dry, you can add a tiny splash of cold water, but err on the side of caution. Wrap the dough in cling film and let it rest in the refrigerator for at least 30 minutes. This chilling period allows the gluten to relax, making the pastry easier to roll out and preventing it from shrinking during baking.

Blind Baking the Pastry Case

Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish. Once the pastry has chilled, remove it from the refrigerator and place it on a lightly floured surface. Roll out the dough to a thickness of about 1/8 inch, large enough to line your pie dish with some overhang. Carefully lift the rolled-out pastry and gently press it into the pie dish, making sure it fits snugly into the corners. Trim off any excess pastry, leaving a slight overhang which you can crimp decoratively if you wish. Prick the base of the pastry all over with a fork. This is a crucial step called ‘docking’ and prevents the pastry from puffing up in the oven. Line the pastry case with a piece of baking parchment and fill it with baking beans or uncooked rice. This is known as ‘blind baking’ and it ensures the pastry is cooked through and golden before the filling is added. Bake for 15 minutes, then carefully remove the parchment and baking beans. Return the pastry case to the oven for another 5-10 minutes, or until it’s lightly golden and looks dry. Once baked, remove it from the oven and set aside to cool slightly while you prepare the lemon filling.

Creating the Tangy Lemon Filling

Now for the star of the show – the vibrant lemon filling! In a medium saucepan, whisk together the 2 1/4 oz of cornstarch and 9 oz of superfine sugar. Gradually whisk in the 16 fl oz of water until smooth, ensuring there are no lumps of cornstarch. Place the saucepan over medium heat and stir constantly until the mixture thickens and comes to a gentle boil. Allow it to bubble for about 1 minute, stirring all the time, then remove from the heat. In a separate bowl, whisk the 6 egg yolks lightly. Gradually add about half of the hot liquid to the egg yolks, whisking continuously. This process is called tempering and it gently heats the egg yolks, preventing them from scrambling when added to the hot mixture. Pour the tempered egg yolk mixture back into the saucepan with the remaining liquid. Return the saucepan to low heat and cook for a further 2-3 minutes, stirring constantly, until the filling is thick and glossy. Do not let it boil vigorously at this stage. Remove from the heat and stir in the zest and juice from all 6 lemons. The fresh lemon zest will provide a wonderful aroma and intense citrus flavour, while the juice gives it that characteristic tartness. Pour the hot lemon filling into the pre-baked pastry case and spread it evenly.

Whipping Up the Swiss Meringue

A beautiful, glossy meringue topping is essential for a showstopping lemon meringue pie. For this recipe, we’ll be using the Swiss meringue method, which involves gently heating the egg whites and sugar over a bain-marie, resulting in a stable and smooth meringue. In a clean, dry heatproof bowl, combine the 4 egg whites and the 8 oz of superfine sugar. Place the bowl over a saucepan of simmering water, ensuring the bottom of the bowl doesn’t touch the water. Whisk the mixture continuously until all the sugar has dissolved and the mixture feels warm to the touch. You can test this by rubbing a little between your fingers – if you can’t feel any graininess, the sugar has dissolved. This is crucial for a smooth meringue. Once dissolved, remove the bowl from the heat and, using an electric mixer, whisk the egg white mixture on high speed until it forms stiff, glossy peaks. This can take anywhere from 5 to 10 minutes, depending on your mixer. At this stage, you can also whisk in the 2 tsp of cornstarch along with the sugar. This small addition of cornstarch helps to stabilise the meringue and prevent it from weeping. Your meringue should be thick enough to hold its shape when the beaters are lifted.

Assembling and Finishing Your Masterpiece

Once the lemon filling has been poured into the cooled pastry case, it’s time to add that magnificent meringue. Spoon the meringue onto the hot lemon filling. You can spread it evenly to the edges of the pastry, ensuring there are no gaps, or create dramatic swirls and peaks for a more decorative finish. It’s important to spread the meringue all the way to the edge of the pastry crust; this creates a seal, preventing the meringue from shrinking away from the sides as it bakes. To achieve that classic golden-brown finish, place the pie back into the preheated oven. Bake at 375°F (190°C) for approximately 10-15 minutes, or until the meringue is beautifully golden brown and slightly puffed. Keep a close eye on it, as meringue can brown very quickly. Once it’s reached your desired colour, carefully remove the pie from the oven. Allow the Golden Mary Berry’s Lemon Meringue Pie to cool completely on a wire rack for at least 2-3 hours before slicing. This is essential for the filling to set properly. Rushing this step can result in a runny filling, so patience is key. Serve chilled and enjoy the delightful combination of crisp pastry, tangy lemon curd, and sweet, airy meringue!

Conclusion:

And there you have it! Your very own Golden Mary Berry’s Lemon Meringue Pie – theamazingfood, ready to impress. This classic dessert is a true showstopper, with its tangy lemon curd filling providing a delightful counterpoint to the sweet, airy meringue. The crispy, golden-brown peaks of the meringue are not just for decoration; they add a wonderful texture that complements the smooth custard. I encourage you to give this recipe a try, even if you’re new to meringue. The result is well worth the effort, and the satisfaction of serving this homemade masterpiece is truly unparalleled. Enjoy every glorious bite!

For serving, this pie is best served chilled. It pairs beautifully with a dollop of whipped cream or a few fresh berries for a burst of color and flavor. You can also enjoy a slice with a cup of tea or coffee. If you’re feeling adventurous with variations, consider adding a hint of citrus zest, like orange or lime, to the lemon curd for an extra layer of complexity. Another idea is to experiment with different meringue designs. Don’t be afraid to get creative!

Frequently Asked Questions:

Why is my meringue weeping or becoming watery?

Meringue weeping is often caused by under-baking or by the sugar not being fully dissolved into the egg whites. Ensure your sugar is completely dissolved by rubbing a little between your fingers – it should feel smooth. Also, make sure the meringue is baked until firm and slightly golden, allowing any moisture to evaporate.

Can I make the lemon curd ahead of time?

Absolutely! The lemon curd can be made up to two days in advance and stored in an airtight container in the refrigerator. This will save you time on the day you plan to assemble and bake your Golden Mary Berry’s Lemon Meringue Pie – theamazingfood. Just give it a good stir before pouring it into the pre-baked pastry shell.