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This lemon meringue pie combines a buttery shortcrust pastry with zingy lemon filling and fluffy meringue topping. The recipe follows Mary Berry's classic approach, creating the perfect balance of sweet and tart flavors that make this dessert a timeless favorite for any occasion.
I first made this pie for a family Sunday lunch and watched as everyone fell silent with the first bite. The combination of crisp pastry, tangy filling and cloudlike meringue never fails to impress even the most discerning guests.
Ingredients
- Plain flour: Forms the base of our buttery shortcrust pastry which provides the perfect crisp foundation
- Unsalted butter: Gives richness to the pastry while allowing you to control the salt content
- Confectioners sugar: Adds sweetness to the pastry without the graininess of regular sugar
- Fresh lemons: Provide both zest and juice giving that essential bright flavor
- Cornstarch: Stabilizes both the lemon filling and meringue ensuring perfect texture
- Egg yolks: Enrich the lemon filling making it silky smooth and luxurious
- Egg whites: Form the base of the meringue creating that signature cloud like topping
- Superfine sugar: Dissolves more readily in the meringue for a smooth glossy finish
Step-by-Step Instructions
- Make the pastry:
- Process flour and butter until resembling fine breadcrumbs then add sugar egg and water until a dough forms. Roll to 3mm thickness and line a 23cm loose bottomed flan tin being careful not to stretch the pastry. Chill for 30 minutes to prevent shrinkage during baking.
- Blind bake the pastry case:
- Line chilled pastry with parchment and baking beans then bake at 180C for 15 minutes. Remove beans and paper then bake another 5 minutes until the base is dry and slightly golden. This ensures a crisp base that wont become soggy with the filling.
- Prepare the lemon filling:
- Mix lemon zest juice and cornstarch to a smooth paste. Bring water to boil then add the lemon mixture stirring constantly until thickened. Whisk sugar and egg yolks separately then gradually incorporate into the hot lemon mixture stirring over medium heat until properly thickened.
- Make the meringue:
- Whisk egg whites to soft peaks then gradually add sugar continuing to whisk until stiff and glossy. Add cornstarch and whisk again this stabilizes the meringue preventing weeping and ensuring a perfect texture when baked.
- Assemble and bake:
- Pour lemon filling into the baked pastry case then spoon meringue on top covering completely. Create decorative swirls with the back of a spoon then bake at 170C for 15 minutes until the meringue is lightly golden and the filling is set.
- Cool and serve:
- Allow the pie to cool completely before slicing for clean neat portions. For best results chill in the refrigerator for an hour before serving to allow all elements to set perfectly.
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The lemons are truly the star of this recipe. I always remember my grandmother teaching me to roll each lemon firmly on the countertop before juicing which releases more juice and essential oils from the zest. That small technique makes all the difference in creating that bright vibrant flavor that makes this pie so special.
Storage Tips
This lemon meringue pie is best enjoyed on the day of baking when the contrast between the crisp meringue and pastry with the soft filling is at its peak. However you can store leftovers in the refrigerator for up to two days. Cover loosely with foil rather than plastic wrap to prevent the meringue from becoming soggy. The meringue may weep slightly after refrigeration but the flavor remains delicious.
Troubleshooting Common Issues
If your meringue develops beads of moisture or begins to weep this is typically caused by undercooking or cooling too rapidly. Ensure your meringue is cooked until properly set and allow the pie to cool gradually at room temperature before refrigerating. Another common issue is a soggy pastry base which can be prevented by ensuring the pastry case is properly blind baked until completely dry before adding the filling.
Variations To Try
For a stunning twist try adding a tablespoon of finely chopped fresh rosemary to the pastry dough for a subtle herbal note that complements the lemon beautifully. A lime meringue pie makes an exciting alternative simply substitute the lemon juice and zest with lime. For a special occasion add a splash of limoncello to the filling for an elegant adult version. During summer add a handful of fresh blueberries to the lemon filling before topping with meringue for a beautiful color contrast and flavor combination.
Recipe FAQs
- → How do I prevent a soggy bottom on my lemon meringue pie?
Ensure your pastry base is properly blind-baked until golden before adding the filling. The pastry should be baked for 15 minutes with baking beans, then an additional 5 minutes without them. This creates a moisture barrier that prevents the lemon filling from making the base soggy.
- → Why is cornstarch added to the meringue?
Cornstarch stabilizes the meringue, preventing it from weeping or shrinking after baking. It helps create a more stable structure that holds its beautiful swirls and peaks, resulting in that professional finish that Mary Berry is known for.
- → Can I make lemon meringue pie ahead of time?
Yes, you can prepare the components separately in advance. The pastry case can be blind-baked a day ahead, and the lemon filling can be made a few hours before assembly. However, for best results, the meringue should be made and the pie assembled and baked on the day of serving.
- → How do I get clean slices when cutting lemon meringue pie?
For the cleanest slices, allow the pie to cool completely, then chill in the refrigerator for about an hour before serving. Use a sharp knife dipped in hot water and wiped clean between each cut to create perfect, photo-worthy slices.
- → Why might my lemon filling be runny?
A runny filling usually means it hasn't been cooked long enough to properly activate the cornstarch. Make sure to cook the lemon mixture until it's noticeably thickened, continuing to stir constantly to prevent lumps. Remember that it will thicken further as it cools.
- → How do I achieve perfectly peaked meringue?
Start with room temperature egg whites in a clean, grease-free bowl. Whisk until soft peaks form before gradually adding sugar while continuing to whisk. The meringue is ready when it's glossy and stiff enough that it holds its shape when the whisk is lifted.