Name: Golden Mary Berry Lemon Meringue Pie
Prep time: 45 min
Cook time: 50 min
Total time: 3 h
Yield: 8 servings
Ingredients: For the Golden Shortcrust Pastry:; 8 oz plain flour; 6 oz unsalted butter, very cold and cubed; 1 large egg, beaten; For the Zesty Lemon Filling:; Zest and juice from 6 lemons; 2 1/4 oz cornstarch; 9 oz superfine sugar; 6 egg yolks; 16 fl oz cold water; For the Fluffy Meringue Topping:; 4 large egg whites (ensure no trace of yolk); 8 oz superfine sugar; 1 3/4 oz confectioners' sugar; 2 tsp cornstarch; 1/2 tsp white vinegar (non-alcoholic alternative for stability)

Golden Mary Berrys Lemon Meringue Pie – the mere mention of this dessert immediately conjures images of culinary perfection and a delightful balance of flavors. I’m absolutely thrilled to share the secrets behind creating this iconic masterpiece, a treat that has graced countless tables and become a true baking benchmark. Imagine a dessert where every element is harmoniously balanced: a crisp, buttery pastry base, a vibrantly zesty lemon filling that brightens the palate, and a towering crown of impossibly light, sweet meringue, baked to a beautiful, irresistible golden hue. It’s more than just a pie; it’s an experience that captivates all your senses.

Why This Lemon Meringue Pie is a Beloved Classic

While the concept of lemon meringue pie has a rich history, captivating palates since the Victorian era with its refreshing tartness, it is Mary Berry’s revered approach that truly elevates it to an art form. Her name is synonymous with impeccable baking and dependable, delicious recipes, making her rendition of this classic a highly sought-after creation among home bakers and dessert aficionados alike. People fall in love with this dish for its captivating visual appeal, its exquisite contrast in textures – from the crumbly crust to the silky curd and the airy meringue – and its unforgettable sweet-tart taste. Mastering the perfect meringue peaks and that signature “golden” finish is a moment of pure baking triumph. Preparing this Golden Mary Berrys Lemon Meringue Pie is an act of love, promising to impress and delight with every single slice you serve, leaving everyone craving more.

Ingredients:

For the Golden Shortcrust Pastry:
- 225g (1 ½ cups) plain (all-purpose) flour, plus extra for dusting
- A pinch of salt
- 125g (½ cup + 1 tbsp) unsalted butter, very cold and cut into small cubes
- 1 large egg yolk
- 2-3 tablespoons ice-cold water (you might need a little more or less)
For the Zesty Lemon Filling:
- 125g (½ cup + 1 tbsp) granulated sugar
- 50g (½ cup) cornflour (cornstarch)
- 400ml (1 ¾ cups) cold water
- Juice of 3-4 large lemons (approximately 150ml or ⅔ cup)
- Zest of 2 large lemons, finely grated
- 3 large egg yolks
- 50g (¼ cup) unsalted butter, cut into small cubes
For the Fluffy Meringue Topping:
- 4 large egg whites (ensure no trace of yolk)
- 200g (1 cup) caster (superfine) sugar
- 1 teaspoon cornflour (cornstarch)
- ½ teaspoon white wine vinegar (optional, but highly recommended for stability)

For the Golden Shortcrust Pastry:

Prepare your workspace and ingredients: Ensure your butter is straight from the fridge and very cold. Sift the plain flour and a pinch of salt into a large mixing bowl. Sifting is crucial here as it aerates the flour and helps prevent lumps, ensuring a beautifully smooth pastry for your Golden Mary Berrys Lemon Meringue Pie.
Incorporate the butter: Add the cold, cubed butter to the flour. Using your fingertips, gently rub the butter into the flour until the mixture resembles fine breadcrumbs. The key here is to work quickly to prevent the butter from melting too much from the warmth of your hands. Little pockets of butter are what create that delightful flakiness in the pastry. Alternatively, you can use a food processor with a pulse setting for a few seconds until the mixture reaches the desired consistency – this is a great time-saver and keeps the butter colder.
Add the wet ingredients: In a small bowl, lightly whisk the egg yolk with 2 tablespoons of ice-cold water. Gradually add this mixture to the flour and butter, mixing with a knife or your fingertips until the dough just starts to come together. If it’s too dry, add the remaining tablespoon of ice-cold water, a tiny bit at a time, until the dough forms a cohesive ball. Do not overwork the dough at this stage, as this will develop the gluten and result in a tough pastry. We want a tender, melt-in-the-mouth base for our pie.
Chill the dough: Gently gather the dough into a disc, wrap it tightly in cling film (plastic wrap), and place it in the refrigerator to chill for at least 30 minutes. Chilling allows the gluten to relax, making the pastry easier to roll out and less prone to shrinking during baking. It also firms up the butter, which contributes to the flaky texture.
Roll out the pastry: Once chilled, lightly flour your work surface and a rolling pin. Take the pastry out of the fridge and roll it out evenly to a thickness of about 3-4mm (⅛ inch). It should be large enough to comfortably line a 23cm (9-inch) fluted flan tin with a loose bottom.
Line the tin: Carefully lift the rolled-out pastry and drape it over the flan tin. Gently press it into the base and sides of the tin, making sure not to stretch it, which can cause it to shrink during baking. Trim any excess pastry, leaving a slight overhang. You can use the excess to patch up any small cracks if necessary. Prick the base of the pastry all over with a fork. This prevents the base from puffing up during blind baking.
Second chill: Place the lined flan tin back into the refrigerator for another 15-20 minutes. This second chill is crucial for preventing shrinkage and ensuring a crisp, perfectly formed crust.
Blind bake the pastry: Preheat your oven to 190°C (375°F/Gas Mark 5). Remove the chilled pastry case from the fridge. Line the pastry with baking parchment (foil works too, but parchment is easier), ensuring it covers the sides, and fill it with ceramic baking beans, dried beans, or rice. These weights prevent the pastry from bubbling up.
Initial bake: Bake for 15 minutes. Then, carefully remove the parchment and baking beans. Return the pastry case to the oven for a further 5-10 minutes, or until the base is pale golden and dry to the touch. This step is called ‘blind baking’ and ensures the crust is fully cooked and crisp before the wet filling is added, preventing a ‘soggy bottom’.
Egg wash (optional but recommended): For an extra crisp and sealed base, brush the inside of the partially baked pastry with a little beaten egg yolk or egg white and return it to the oven for 2-3 minutes. This creates a protective seal against the lemon filling. Once baked, remove the pastry case from the oven and let it cool completely on a wire rack while you prepare the filling. This golden, perfectly baked shell is the foundation of your magnificent Golden Mary Berrys Lemon Meringue Pie.

For the Zesty Lemon Filling:

Prepare the lemon elements: Finely grate the zest from 2 large lemons, being careful to only get the yellow part and avoid the bitter white pith. Set aside. Juice the lemons until you have approximately 150ml (⅔ cup) of fresh lemon juice. Strain the juice to remove any pips or pulp for a smooth filling.
Combine dry ingredients: In a medium saucepan, whisk together the granulated sugar and cornflour. This dry blending helps to prevent lumps when the liquids are added and ensures a smooth, thick consistency for the filling.
Add liquids gradually: Gradually whisk in the cold water, followed by the strained lemon juice and the lemon zest. Ensure there are no lumps remaining before heating.
Cook the filling: Place the saucepan over a medium heat. Cook, stirring constantly with a whisk, until the mixture thickens considerably and comes to a rolling boil. Continue to boil gently for 1-2 minutes, still stirring, to cook out the raw taste of the cornflour. The mixture should be very thick and glossy at this point, resembling a loose jelly.
Temper the egg yolks: While the lemon mixture is cooking, lightly whisk the 3 large egg yolks in a small bowl. Once the lemon mixture has thickened and boiled, remove it from the heat. To prevent the egg yolks from scrambling, you need to ‘temper’ them. Slowly pour about a quarter of the hot lemon mixture into the whisked egg yolks, whisking constantly. This gradually brings the temperature of the egg yolks up.
Incorporate tempered yolks: Pour the warmed egg yolk mixture back into the saucepan with the remaining hot lemon mixture, whisking vigorously to combine everything smoothly.
Gentle final cook: Return the saucepan to a low heat and cook for another 1-2 minutes, stirring continuously, until the filling is very thick and coats the back of a spoon. Do not boil at this stage, as the eggs could curdle.
Add the butter for richness and shine: Remove the pan from the heat and stir in the cubed unsalted butter until it has completely melted and is fully incorporated. The butter adds a wonderful richness, a beautiful sheen, and a velvety texture to your lemon filling, making it truly divine in your Golden Mary Berrys Lemon Meringue Pie.
Strain for ultimate smoothness: For the silkiest, smoothest lemon filling, pour the hot lemon curd through a fine-mesh sieve into a clean bowl. This removes any bits of zest or potential tiny cooked egg particles, ensuring a professional finish.
Cool the filling: Press a piece of cling film directly onto the surface of the lemon filling to prevent a skin from forming as it cools. Let it cool slightly at room temperature for about 15-20 minutes, then set it aside to continue cooling while you prepare the meringue. It doesn’t need to be completely cold, but it shouldn’t be piping hot when added to the pastry case.

For the Fluffy Meringue Topping:

Ensure pristine equipment: This step is paramount for successful meringue! Ensure your mixing bowl (preferably metal or glass) and whisk attachments are absolutely spotlessly clean and free from any grease. Even a tiny speck of fat can prevent the egg whites from whipping up properly. Wash them with hot, soapy water and rinse thoroughly, or wipe with a little lemon juice or vinegar.
Separate the eggs carefully: Carefully separate the 4 large egg whites from the yolks. It is critical that no trace of egg yolk gets into the whites. If even a tiny bit of yolk is present, the meringue will not whip up properly.
Whip egg whites to soft peaks: Using an electric hand mixer or stand mixer, start whipping the egg whites on a medium speed. Continue until they form soft peaks – when you lift the whisk, the peaks should gently flop over.
Gradually add sugar: With the mixer still running on medium-high speed, gradually add the caster sugar, one tablespoon at a time, allowing each addition to dissolve before adding the next. This process should take several minutes. Adding the sugar slowly helps create a stable, glossy meringue.
Achieve stiff, glossy peaks: Continue to whip until the meringue is very thick, glossy, and forms stiff peaks. When you rub a little between your fingers, it should feel smooth, without any grainy sugar crystals. This stage is often referred to as ‘sugar dissolved’. You should also be able to turn the bowl upside down without the meringue falling out (careful though, try this over the sink first!).
Add cornflour and vinegar (the secret stabilizers): Gently fold in the cornflour and white wine vinegar (if using). The cornflour helps to absorb any moisture and creates a slightly chewy interior, while the vinegar helps stabilize the meringue and contributes to a crisp shell. These additions are part of the ‘Mary Berry’ secret for a perfect, stable meringue that won’t weep on your Golden Mary Berrys Lemon Meringue Pie.

Assembling and Baking Your Golden Mary Berrys Lemon Meringue Pie:

Fill the pastry case: Pour the cooled lemon filling into the completely cold, blind-baked pastry case. Spread it evenly with the back of a spoon or a spatula. It should fill the case almost to the top.
Top with meringue: Now for the showstopper! Spoon or pipe the meringue over the lemon filling. Make sure the meringue touches the edges of the pastry crust all around the circumference. This creates a seal that prevents the meringue from shrinking back from the edges during baking and helps keep the lemon filling securely underneath. You can create lovely swirls and peaks with the back of a spoon for a rustic look, or use a piping bag with a large star nozzle for a more elegant finish.
Achieve that signature golden crust: Preheat your oven to 180°C (350°F/Gas Mark 4). Place the pie on a baking tray. Bake for 20-25 minutes, or until the meringue is beautifully golden brown on the peaks and lightly golden all over. Keep a close eye on it during the last 10 minutes, as meringue can brown very quickly. If you have a kitchen blowtorch, you can skip this baking step and gently toast the meringue peaks to your desired golden hue after the pie has chilled, for an even fresher look, ensuring it truly lives up to its name: Golden Mary Berrys Lemon Meringue Pie.
Cool the pie gradually: This step is critical for preventing cracks in your meringue. Once baked, turn off the oven and leave the pie inside with the oven door ajar for at least 30 minutes, or even an hour. The gradual cooling prevents a sudden temperature shock which can cause the meringue to ‘weep’ or crack. After this, remove the pie from the oven and transfer it to a wire rack to cool completely at room temperature.
Serving and storing: Serve the pie at room temperature. It is best eaten on the day it’s made, as meringue can start to soften after a day or two. Store any leftovers in an airtight container in the refrigerator for up to 2 days, though the meringue will lose some of its crispness. When serving, use a sharp, warm knife to get clean slices through the beautiful golden meringue and the zesty lemon filling. Enjoy every glorious bite of your homemade Golden Mary Berrys Lemon Meringue Pie!

Conclusion:

And so, we arrive at the culmination of our baking journey. I truly hope you’ve enjoyed exploring the intricacies of this magnificent dessert with me. As we’ve discussed, this isn’t just any pie; it’s a showstopper, a conversation starter, and quite frankly, a slice of pure joy. The harmonious blend of intensely tart lemon curd, nestled within a crisp, buttery shortbread crust, and crowned with a towering, gloriously browned meringue, is what makes the Golden Mary Berrys Lemon Meringue Pie an absolute culinary triumph. It’s a recipe that promises not only a delectable treat but also the immense satisfaction of creating something truly special with your own hands. The meticulous steps outlined might seem a little daunting at first glance, but I assure you, every moment spent whisking, stirring, and piping is an investment in an unforgettable dessert experience that will leave a lasting impression on anyone lucky enough to take a bite.

What sets this specific recipe apart, in my humble opinion, is the perfect calibration of flavors and textures. We’re not just chasing sweetness or tartness in isolation; we’re aiming for a beautiful dance between the two. The zestiness of the lemons cuts through the rich, creamy curd, preventing it from being overly heavy, while the delicate sweetness of the meringue provides a light, airy contrast that balances everything perfectly. And let’s not forget the structural integrity and delightful snap of that homemade crust – it’s the unsung hero that anchors the entire creation. It’s a dessert that demands attention, both in its creation and its consumption, and rewards that attention tenfold with every single forkful. I often find myself admiring the intricate patterns the meringue forms after being torched, the way the peaks catch the light, hinting at the delightful fluffiness within. It truly is a feast for the eyes before it even reaches your palate, a masterpiece that you’ve crafted right in your own kitchen.

Serving Suggestions & Delightful Variations:

Now that your masterpiece is cooling (or perhaps already chilled and ready!), let’s talk about how to best enjoy it. While the Golden Mary Berrys Lemon Meringue Pie is undeniably a complete dessert in itself, a few thoughtful accompaniments can elevate the experience even further. I love serving a slice with a tiny sprig of fresh mint or a few fresh raspberries, their bright color and slight tartness offering a lovely visual and flavor counterpoint. A dollop of lightly whipped cream, sweetened just a touch with vanilla, can also add another layer of luxuriousness without overwhelming the star of the show. For those who enjoy a warm beverage with their dessert, a robust black tea or a freshly brewed coffee would be an ideal pairing, complementing the richness of the pie beautifully. Imagine enjoying a slice on a sunny afternoon, perhaps with a glass of sparkling water infused with lemon and mint – pure bliss!

But the beauty of baking, as I always say, lies in its adaptability. While I wholeheartedly encourage you to try this recipe exactly as written first to fully appreciate its classic perfection, don’t hesitate to experiment once you’ve mastered the basic technique. For a subtle twist, consider swapping out half of the lemon juice for fresh lime juice to create a Lemon-Lime Meringue Pie, offering a slightly different, yet equally captivating, tang. If you’re feeling adventurous, you could infuse your shortcrust pastry with a hint of ground ginger or even finely chopped pistachios for an unexpected textural and flavor dimension. For individual portions, try baking the curd and meringue in small ramekins or mini tart shells – they make for incredibly elegant single servings, perfect for a dinner party or a sophisticated afternoon tea. You could also experiment with different types of meringues; while the classic soft Italian meringue is delightful, a crisp Swiss meringue could offer a different texture profile. The possibilities are truly endless once you understand the core principles of this fantastic recipe.

So, there you have it! My sincerest hope is that this guide has equipped you with the confidence and inspiration to embark on your own journey to create this truly special dessert. There’s an immense sense of accomplishment that comes from pulling a perfectly baked, gloriously golden pie out of the oven, and I want you to experience that joy firsthand. Don’t be intimidated by the steps; take them one at a time, trust the process, and you’ll be rewarded with something truly magnificent. This isn’t just about following a recipe; it’s about creating memories, sharing deliciousness, and perhaps even discovering a new favorite dessert to add to your repertoire.

I am genuinely excited for you to try this recipe. Once you’ve made your own Golden Mary Berrys Lemon Meringue Pie, I would absolutely love to hear about your experience! Did you have a favorite part of the process? Did you add any unique touches of your own? Please, don’t hesitate to share your thoughts, your successes, and even your “lessons learned” in the comments below. Perhaps you could even share a picture of your beautiful creation! Your feedback not only brightens my day but also helps other aspiring bakers in our community. Happy baking, my friends, and may your meringues always be perfectly golden!