Mary Berry Easy Lemon Meringue Pie Recipe
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.
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.