mary berry condensed milk lemon meringue pie

Mary berry condensed milk lemon meringue pie is a classic British dessert that combines tangy lemon curd, sweetened condensed milk and fluffy meringue. This recipe is a twist on the traditional lemon meringue pie and provides a shortcut to making lemon filling by using sweetened condensed milk instead of eggs and sugar. The result is a rich, creamy and tangy filling that is perfectly complemented by the light and airy meringue topping.

Why people also love mary berry condensed milk lemon meringue pie

People love Mary Berry’s condensed milk lemon meringue pie for a few reasons. Firstly, the combination of tangy lemon curd and sweetened condensed milk creates a deliciously rich and creamy filling that is hard to resist. Secondly, the recipe is relatively easy to make, especially compared to other lemon meringue pie recipes that require making a separate lemon curd from scratch. Lastly, the fluffy and light meringue topping adds a beautiful contrast to the zesty and creamy filling, creating a perfect balance of flavors and textures. Overall, this pie is a crowd-pleasing dessert that is sure to impress your guests.

Ingredients:

• 1 can (397g) sweetened condensed milk
• 4 medium egg yolks
• Grated zest and juice of 2 large lemons
• 1 ready-made shortcrust pastry case (about 23cm)
• 4 medium egg whites
• 200g caster sugar

Instructions:

1. First of all,Preheat the oven to 180°C/160°C fan/Gas Mark 4.
2. In a bowl, whisk together the condensed milk, egg yolks, lemon zest, and juice until thickened.
3. Pour the mixture into the pastry case.
4. Bake for 15 minutes, or until the filling has set.
5. Meanwhile, make the meringue topping by whisking the egg whites with an electric whisk until stiff peaks form. Gradually add in the caster sugar, one tablespoon at a time, and continue whisking until the mixture is thick and glossy.
6. Spoon the meringue mixture onto the lemon filling, spreading it out to cover the edges and create peaks.
7. Return the pie to the oven and bake for a further 10-15 minutes, or until the meringue is golden brown.
8. Remove from the oven and leave to cool before serving.

Quick Facts

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 8 servings

Serving Suggestions:
The condensed milk lemon meringue pie can be served on its own or with a dollop of whipped cream.

Tips:

• Make sure to whisk the egg whites until they form stiff peaks before adding the sugar. This will help create a light and fluffy meringue.
• Use freshly squeezed lemons for the best flavor.
• Let the pie cool completely before serving to allow the filling to set properly.

Nutrition Information:
Each serving of this recipe contains approximately:

• Calories: 347
• Fat: 13g
• Carbohydrates: 48g
• Protein: 8g

Presentation:
To present the Mary Berry condensed milk lemon meringue pie, you can dust it with powdered sugar and garnish it with slices of fresh lemon. You can also serve it on a decorative cake stand or platter to make it look even more impressive.

Variations and substitutions for the Mary Berry condensed milk lemon meringue pie:

Variations:

• Lime Meringue Pie: Replace lemons with limes to make a lime meringue pie instead. You can continue following the rest of the recipe as it is.
• Lemon Cream Pie: Omit the meringue topping and replace it with whipped cream. Once the filling has set, spoon whipped cream on top and garnish with lemon zest.
• Lemon Tart: Make the same filling but pour it into a tart pan with a buttery crust instead of a pastry case.

Substitutions:

• Pastry: You can use any type of pastry for the base of the pie, including homemade or store-bought shortcrust pastry, graham cracker crust, or biscuit crust.
• Condensed Milk: If you don’t have condensed milk, you can substitute it with equal parts heavy cream and granulated sugar.
• Sugar: You can use brown sugar instead of caster sugar for a deeper flavor. You have the option to use honey or maple syrup as a natural sweetener instead.
• Flour: If you don’t have self-raising flour, you can use all-purpose flour and add 1 teaspoon of baking powder for every cup of flour used.
• Egg whites: If you prefer not to use raw eggs in the meringue topping, you can use pasteurized egg whites from a carton instead.
• Toppings: Instead of lemon zest, you can top the pie with fresh berries, whipped cream, or sliced almonds for added texture and flavor.

Recommendations and notices:

Recommendations:

• Use fresh lemons to get the best flavor for your filling.
• Make sure to mix the cornstarch or flour with cold water before adding it to the lemon mixture to avoid lumps.
• Chill the pie in the refrigerator for at least 1 hour before serving for the best texture.
• To keep any remaining pie fresh, store it in a sealed container in the refrigerator for a maximum of 2 days.

Notices:

• When baking the meringue topping, make sure that the oven is set to the right temperature. The oven should be preheated to 350°F (180°C) before the pie goes in.
• If you’re using homemade pastry, make sure to prick the base with a fork before baking to prevent bubbles from forming in the crust.
• Be careful when handling the hot pie dish as it can be very hot and cause burns.
• The pie filling may still be runny when you take the pie out of the oven, but it will set once it cools down in the refrigerator. Don’t worry if it looks too liquidy at first.

Conclusion

Mary Berry’s condensed milk lemon meringue pie is a delicious and easy-to-make dessert that combines tangy lemon curd, sweetened condensed milk, and fluffy meringue. This recipe provides a shortcut to making lemon filling by using sweetened condensed milk instead of eggs and sugar, which makes the process much easier and faster.Additionally, the meringue topping is light and airy, which creates a beautiful contrast to the rich and creamy filling. The end result is a dessert that is both visually stunning and delicious. With its simple ingredients and straightforward instructions, this pie is perfect for anyone looking to impress their guests with a show-stopping dessert.

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