Mary Berry Lemon Meringue Recipe

Mary Berry’s lemon meringue pie is sharp, sweet, and crowned with the fluffiest meringue you’ll ever make at home. I’ve tried at least four different versions over the years, and hers consistently produces the best results, no soggy base, no weeping meringue, no drama.

Well. Minimal drama.

What Makes Mary Berry’s Lemon Meringue Pie Different?

Mary Berry’s lemon meringue pie stands out because of two things: a proper shortcrust pastry base and a cornflour-thickened lemon curd filling that sets firmly without turning rubbery. Most recipes either rush the pastry or skip the blind baking step and then wonder why the base goes soft.

Her method is methodical, and honestly, that’s the whole point. You follow the steps, and it works. Every time.

Ingredients

For the Pastry

• 175g plain flour
• 75g cold butter, cubed
• 25g icing sugar
• 1 egg yolk
• 2–3 tablespoons cold water

For the Lemon Filling

• 3 large lemons, zest and juice
• 40g cornflour
• 300ml water
• 175g caster sugar
• 3 egg yolks
• 25g butter

For the Meringue

• 3 egg whites (room temperature, this matters)
• 175g caster sugar

FYI, save those egg whites at room temperature. Cold whites from the fridge don’t whip as well, and you’ll end up with a flat, sad meringue. Not ideal.

Step-by-Step Method

Step 1: Make the Pastry

Rub the cold butter into the flour and icing sugar until it resembles breadcrumbs. Add the egg yolk and just enough cold water to bring it together. Don’t overwork it or you’ll get a tough crust.

Wrap it in cling film and chill for 30 minutes. Yes, it’s worth it.

Step 2: Blind Bake the Base

Preheat your oven to 200°C / 180°C fan. Roll out the pastry and line a 20cm loose-bottomed tart tin. Prick the base with a fork, line with baking paper, fill with baking beans, and bake for 15 minutes.

Remove the beans and paper, then bake for another 5 minutes until golden. Let it cool before adding the filling.

Step 3: Make the Lemon Filling

Mix the cornflour with a little of the water to make a smooth paste. Add the remaining water, lemon juice, and zest to a saucepan and stir in the cornflour mixture.

Heat over medium, stirring constantly, until the mixture thickens. This takes about 3–4 minutes. Remove from the heat, beat in the egg yolks and butter, and pour into the cooled pastry case.

Ever had a lemon filling that just slides around? That’s what happens without enough cornflour. Mary Berry’s ratio gets it right.

Step 4: Whip the Meringue

Whisk the egg whites in a clean, grease-free bowl until you get stiff peaks. Add the caster sugar one tablespoon at a time, whisking well after each addition. The meringue should be thick, glossy, and hold its shape firmly.

Spoon it over the lemon filling, making sure it touches the pastry edges all the way around. This prevents shrinkage and stops the meringue from lifting off during baking.

Step 5: Bake the Finished Pie

Bake at 180°C / 160°C fan for 15–20 minutes, until the meringue turns golden on top. Let it cool in the tin for at least 30 minutes before slicing.

IMO, resist the urge to cut it straight away. Warm lemon curd runs everywhere, and you’ll lose the whole structure you just spent an hour building.

Tips to Nail It Every Time

• Cold butter, cold water and warm ingredients make greasy pastry
• Don’t skip blind baking, it’s the only way to avoid a soggy bottom (Mary Berry’s words, not mine)
• Seal the meringue to the edges. This is the single biggest tip for preventing shrinkage
• Use caster sugar in the meringue, not granulated it dissolves faster and gives a smoother result

Common Questions

Why does my meringue weep? Usually, it’s undissolved sugar or underbaked meringue. Make sure you whisk the sugar in properly and bake it long enough to set through.

Can I make it ahead? You can make the pastry and filling a day ahead, but add and bake the meringue on the day you serve it. Meringue doesn’t store well once it’s baked.

Can I use a shop-bought pastry case? You can, though the texture won’t be quite as good. If you’re short on time, it’s a reasonable shortcut. Mary Berry might raise an eyebrow, but the rest of us will manage.

Final Thoughts

Mary Berry’s lemon meringue recipe earns its reputation. The pastry is crisp, the filling is tangy and firm, and the meringue, when you get it right, is genuinely stunning.

Take your time with each layer, don’t rush the cooling steps, and seal that meringue properly. Do those three things, and you’ll have a showstopper on the table that looks like you spent all day on it. Even if you didn’t.