Mary berry lemon meringue pie
Mary berry lemon meringue pie is a classic dessert that combines tangy lemon filling with fluffy, sweet meringue topping. The crust is made from buttery shortcrust pastry and the filling has a creamy texture with just the right amount of tartness. It’s perfect for any occasion or as a treat to enjoy at home.
Why people also love Mary berry lemon meringue pie
People love Mary Berry’s lemon meringue pie because it is a timeless dessert that has been enjoyed for generations. The combination of tangy lemon filling and sweet meringue topping creates a perfect balance of flavors and textures that tantalizes the taste buds. Additionally, the recipe is simple to follow with easy-to-find ingredients, making it accessible to anyone who wants to try their hand at baking this classic treat.
Ingredients:
- 225g plain flour
- 100g unsalted butter, chilled and cubed
- 25g icing sugar
- 3 egg yolks (save the whites for the meringue)
- cold water
For the filling:
- zest and juice of 2 large lemons
- 4 egg yolks
-1 can sweetened condensed milk
For the meringue:
- 4 egg whites
- 200g caster sugar
Instructions:
- Preheat oven to 180C/350F/Gas Mark four.
- To make the pastry crust, combine flour, butter and icing sugar in a food processor until it resembles breadcrumbs.
- Add three beaten egg yolks and mix until it forms a dough ball.
- Roll out pastry on floured surface then transfer into a 9-inch pie dish.
- Prick the base with a fork and chill in the fridge for 30 minutes.
- Line pastry case with baking paper, fill with baking beans and bake blind for 15 minutes.
- Remove from oven, take out the baking beans and return to oven for another five minutes until lightly golden brown.
- For the filling, mix together lemon zest, juice, egg yolks and condensed milk until well combined then pour into baked crust while it’s still warm.
- For meringue topping beat egg whites in a bowl using an electric whisk until stiff peaks form
- Gradually add caster sugar one spoonful at a time while continuing to whisk on high speed until mixture is glossy
11.Pile onto pie filling making sure that it covers all of the lemon filling completely up to edges of pastry - Swirl the meringue with a fork to create peaks and bake for 15-20 minutes until lightly golden brown.
- Remove from oven and allow it to cool before serving.
Quick Facts
- Prep Time: 30 minutes
- Cook Time: 20-25 minutes
- Total Time: 55-60 minutes
- Difficulty: Intermediate
- Yield: One 9-inch pie (8 servings)
Serving Suggestions:
This dessert can be served either chilled or at room temperature. It pairs well with whipped cream and fresh berries.
Expert Tips & Tricks:
- When making the pastry crust, make sure all ingredients are cold to ensure a flaky texture.
- Blind baking the crust ensures it stays crisp and doesn’t become soggy from the filling.
- Be careful not to overbeat the egg whites when making meringue as this can cause them to deflate.
Nutrition Information:
Each serving contains approximately 350 calories, 16g fat, 46g carbohydrates, and 7g protein.
Presentation:
To present this dessert, slice the pie into wedges and serve on a plate with a dollop of whipped cream. You can also sprinkle some lemon zest or fresh berries on top for added color and flavor.
Variations and substitutions for Mary berry lemon meringue pie:
- Lime Meringue Pie: Substitute the lemons with limes to create a tangy lime filling instead.
- Chocolate Meringue Pie: Add 1/4 cup of cocoa powder to the pastry crust recipe, then make a chocolate pudding filling using cornstarch, sugar, milk, and egg yolks. Top with meringue as usual.
- Graham Cracker Crust: Swap out the shortcrust pastry for a graham cracker crust for an easier alternative.
- Vegan Lemon Meringue Pie: Use vegan butter or margarine in place of regular butter and aquafaba (the liquid from canned chickpeas) in place of egg whites to make a vegan version of this dessert.
- Mini Lemon Meringue Pies: Instead of making one large pie, divide the pastry crust into individual tartlet pans and create mini lemon meringue pies.
- Gluten-Free Lemon Meringue Pie: Use a gluten-free flour blend in place of regular flour to make this dessert gluten-free.
- Coconut Meringue Pie: Add 1/2 cup of shredded coconut to the filling mixture for a tropical twist on this classic recipe.
- Brown Sugar Meringue: Substitute brown sugar for caster sugar when making the meringue topping for a richer flavor profile.
- Meyer Lemon Meringue Pie: Swap out regular lemons with Meyer lemons, which are sweeter and less acidic than traditional lemons, for a more delicate lemon flavor.
- Whipped Cream Topping: If you’re not a fan of meringue, swap it out for whipped cream as a topping for the pie. Simply whip heavy cream with sugar until stiff peaks form and spread it over the lemon filling before serving.
Recommendations and notices:
- Use fresh lemons for the best flavor, and make sure to zest them before juicing.
- When making the pastry crust, be careful not to overwork the dough as this can cause it to become tough.
- Blind baking is essential when making a lemon meringue pie as it prevents the filling from soaking into the crust and becoming soggy.
- Be patient when whisking egg whites for meringue – they should form stiff peaks but not be overbeaten or they will become dry and grainy.
- Allow your pie to cool completely before slicing into it so that the filling has time to set properly.
- This dessert is best served on the day of baking as leftovers may cause sogginess in both crust and meringue.
- If you don’t have a kitchen torch to brown the meringue, place the pie under a preheated broiler for 1-2 minutes until lightly golden.
- Make sure to refrigerate any leftovers promptly and consume within 3 days for best quality.
- For those with allergies or dietary restrictions, make substitutions as necessary to accommodate your needs (e.g., gluten-free flour blend, vegan butter/margarine).
FAQ for Mary berry lemon meringue pie
Yes, you can make the pastry crust up to 24 hours in advance. Wrap it tightly in plastic wrap and store it in the refrigerator until ready to use.
Meringue may weep or shrink if it is over beaten, undercooked, or not spread evenly over the filling. Make sure to follow the recipe instructions carefully and spread your meringue all the way to edges of your pie.
It is not recommended to freeze a lemon meringue pie as freezing can cause both the filling and meringue topping to become watery when thawed. It is best to consume this dessert within 3 days of baking.
While you can use bottled lemon juice, it may affect the flavor and texture of your pie. Using freshly squeezed lemon juice will give you the best results.
Blind bake your pastry crust before adding the filling to ensure that it stays crisp and doesn’t become soggy from the moisture in the filling.
Caster sugar (also known as superfine or baker’s sugar) is recommended for making meringue as its fine texture dissolves more easily than regular granulated sugar.
Yes, you can make a dairy-free version by using vegan butter or margarine in place of regular butter and almond milk (or another non-dairy milk) in the filling. For the meringue topping, use aquafaba (the liquid from canned chickpeas) instead of egg whites.
Conclusion:
Mary Berry’s lemon meringue pie is a delicious dessert that combines buttery shortcrust pastry, tangy lemon filling, and fluffy sweet meringue topping. The recipe is easy to follow with simple ingredients making it accessible for anyone who wants to try their hand at baking this classic treat. With its perfect balance of flavors and textures, it’s no wonder why people love this timeless dessert!
