Mary Berry Lemon Meringue Pie Recipe

This classic lemon meringue pie has a crisp, buttery pastry case, a bright and tangy lemon filling, and a tall cap of glossy meringue that toasts beautifully in the oven. The textures are the real joy here: sharp, silky lemon against soft, marshmallowy meringue and a clean snap from the crust. It is very achievable for home bakers, but it does ask for a little patience with chilling and cooling. Plan on about 3 hours total, including cooling time.

Ingredients

For the Shortcrust Pastry

200g plain flour, plus extra for dusting
2 tbsp icing sugar
Pinch of fine salt
100g unsalted butter, cold and diced
1 large egg yolk
2 to 3 tbsp cold water
Butter, for greasing the pie dish

For the Lemon Filling

Zest of 3 to 4 lemons (finely grated)
150ml fresh lemon juice (about 4 to 5 lemons)
300ml water
40g cornflour (cornstarch)
150g caster sugar
4 large egg yolks
60g unsalted butter

For the Meringue Topping

4 large egg whites, room temperature
200g caster sugar
1 tsp cornflour (cornstarch)
1 tsp white vinegar (or lemon juice)

How to Make Mary Berry Lemon Meringue Pie Recipe

Prepare the oven: Preheat the oven to 200°C or 180°C fan (400°F or 350°F fan). Place a shelf in the middle of the oven so the pie cooks evenly and the topping colours nicely.
Make the pastry: In a large bowl, mix the flour, icing sugar, and salt. Rub in the cold butter with your fingertips until it resembles fine breadcrumbs. Stir in the egg yolk, then add cold water a tablespoon at a time until the dough just comes together.
Chill, roll, and line: Flatten the dough into a disc, wrap, and chill for 20 to 30 minutes. Roll on a lightly floured surface and line a greased 23cm (9-inch) pie dish. Trim the edge neatly, then chill the lined case for 15 minutes to help prevent shrinking.
Blind bake the crust: Prick the base lightly with a fork. Line with baking parchment and fill with baking beans or rice. Bake for 15 minutes, then remove the beans and parchment and bake for 5 to 8 minutes more until the base looks dry and lightly golden. Set aside to cool slightly.
Start the lemon filling: In a jug, whisk the cornflour with a little of the water to make a smooth slurry. Tip the remaining water into a saucepan, then whisk in the slurry, lemon zest, lemon juice, and caster sugar.
Thicken the filling: Place the pan over medium heat and whisk constantly until the mixture thickens and turns glossy. Take it off the heat. In a bowl, lightly whisk the egg yolks, then whisk a ladleful of the hot lemon mixture into the yolks to temper them.
Finish the filling and fill the case: Pour the tempered yolks back into the saucepan and return to a gentle heat for 1 to 2 minutes, whisking, until thickened again. Do not let it boil. Remove from the heat, stir in the butter until melted, then pour the hot filling into the baked pastry case.
Whip the meringue: Reduce the oven to 180°C or 160°C fan (350°F or 320°F fan). Whisk the egg whites to soft peaks. Add the caster sugar a spoonful at a time, whisking well, until stiff, glossy peaks form. Briefly whisk in the cornflour and vinegar.
Top and bake: Spoon the meringue over the hot filling and spread it right to the pastry edge to seal. Create swirls and peaks with the back of a spoon. Bake for 15 to 18 minutes until lightly golden.
Cool and set for clean slices: Cool the pie at room temperature for 1 hour, then chill for at least 2 hours. Slice with a knife warmed under hot water and dried between cuts for the neatest finish.

Tips

How do I stop the pastry from shrinking?

Chill twice: once after making the dough and again after lining the dish. Chilled pastry holds its shape better in the oven. Also avoid stretching the dough as you fit it into the dish, as it will pull back while baking.

How do I prevent a soggy bottom?

Blind bake until the base looks dry and lightly golden, not just set. If the base still looks pale, give it an extra couple of minutes after removing the beans. A properly baked crust stays crisp once the filling goes in.

Why is my meringue weeping or leaking syrup?

Spread the meringue onto hot filling and seal it right to the pastry edge. This helps “cook” the underside and reduces moisture escaping. Also add the sugar gradually and whisk until the meringue feels thick and looks glossy, with no gritty sugar left.

How do I avoid a rubbery meringue?

Keep the bake short and gentle, just long enough to colour the outside and set the peaks. Overbaking can dry it out. If your oven runs hot, drop the temperature slightly and bake a few minutes longer instead.

Serving Suggestions

Serve chilled for the cleanest slices and the sharpest lemon flavour.
Add a spoonful of lightly whipped cream on the side for extra softness.
Pair with fresh berries for a bright, simple finish.
Offer with tea or coffee as an afternoon treat.

Storage

Room Temperature

Because of the egg-based filling and meringue, keep this pie out for serving only. If your kitchen is cool, it can sit at room temperature for up to 2 hours.

Refrigerator

Cover loosely (a large upturned bowl works well to avoid sticking) and refrigerate for up to 3 days. The meringue may soften slightly over time, but the flavour stays lovely.

Freezing

Freezing is not ideal for lemon meringue pie. The filling can weep and the meringue texture turns spongy once thawed. If you want to get ahead, freeze the baked pastry case on its own for up to 2 months, then thaw and continue with filling and meringue.

Nutrition

Calories: 430 kcal
Carbohydrates: 57g
Protein: 6g
Fat: 20g
Saturated fat: 11g
Sodium: 170mg

Disclaimer: Nutrition values are estimates and will vary based on ingredients and portion size.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice gives the cleanest, brightest flavour and it really shows in a simple pie like this. Bottled juice will work in a pinch, but the filling can taste flatter. If you must use bottled, add extra zest to lift it.

Why did my lemon filling turn runny after slicing?

It usually needs more time to cool and set. The filling thickens as it cools, so chilling for at least 2 hours makes a big difference. Also be sure the mixture fully thickens on the hob before you add the yolks and butter.

How do I get tall, stiff meringue peaks?

Start with a clean, grease-free bowl and whisk, and use room-temperature egg whites. Add the sugar gradually and whisk until the meringue is very glossy and holds firm peaks. A pinch of cornflour and a little vinegar help stabilise it.

Can I make the pie the day before?

Yes. Make it the day before, chill, and cover loosely so the meringue does not stick to plastic wrap. The meringue may soften slightly overnight, but it will still slice and taste excellent.

What pie dish size should I use?

A 23cm (9-inch) pie dish is ideal. If your dish is deeper, you may have a slightly thinner crust or a little extra filling. If it is smaller, you might not fit all the lemon filling and meringue.