Anna Louise Lemon meringue pie is one of those desserts that has never needed reinventing. The combination of crisp, buttery pastry, sharp lemon curd filling, and a billowy, golden-peaked meringue top is so perfectly balanced — every element doing exactly what it should — that changing it would only make it worse.
Mary Berry’s lemon meringue pie recipe is the definitive home baker’s version. The pastry is a proper sweet shortcrust, blind baked until crisp.
The lemon filling is made with fresh lemon juice and zest, cornflour for body, and egg yolks for richness — set just firm enough to slice cleanly while still yielding and intensely lemony.
And the meringue — made with whisked egg whites and caster sugar — is piled high and baked until the peaks are golden and the inside is soft and marshmallowy.
It is a project of a dessert. Three separate elements, each requiring care. But when it is right — which it will be, if you follow this recipe — it is one of the most beautiful and satisfying things you can make.
Three Elements, Three Rules
The pastry must be properly blind baked. A soggy pastry base is the most common problem with lemon meringue pie. Blind baking the pastry case before the filling goes in ensures a crisp, properly cooked base that holds up under the liquid filling.
The lemon filling must be cooked properly and cooled. The cornflour needs to reach boiling point to activate and set the filling. Adding it to the pastry case while still warm ensures it sets to the right consistency as it cools.
The meringue must go onto a hot filling. Spreading the meringue onto a hot lemon filling — rather than a cold one — helps it adhere and prevents the watery layer (weeping) between filling and meringue that is the other most common problem.
Ingredients for Mary Berry Lemon Meringue Pie
For the Sweet Shortcrust Pastry
- 200g plain flour, sifted
- 25g icing sugar, sifted
- 100g unsalted butter, cold and cubed
- 1 large egg yolk
- 2–3 tbsp cold water
For the Lemon Filling
- Zest and juice of 3 large unwaxed lemons (about 120ml juice)
- 50g cornflour
- 300ml cold water
- 150g caster sugar
- 3 large egg yolks
- 40g unsalted butter, cubed
For the Meringue
- 4 large egg whites, at room temperature
- 200g caster sugar
- 1 tsp cornflour
How to Make Mary Berry Lemon Meringue Pie — Step by Step
Step 1 — Make the Pastry
Pulse flour, icing sugar, and cold butter in a food processor to fine breadcrumbs. Add egg yolk and pulse. Add cold water one tablespoon at a time until the dough just comes together.
Flatten into a disc, wrap, and refrigerate for 30 minutes.
Step 2 — Line and Blind Bake
Preheat your oven to 200°C / 180°C fan / Gas 6. Roll the chilled pastry on a lightly floured surface to 3mm thickness. Line a deep 23cm loose-bottomed tart tin. Leave the overhang in place. Prick the base. Refrigerate for 20 minutes.
Line with baking parchment and baking beans. Blind bake for 15 minutes. Remove beans and parchment. Bake a further 10 minutes until pale golden and dry on the base. Trim excess pastry from the edges while warm. Reduce oven to 180°C / 160°C fan / Gas 4.
Step 3 — Make the Lemon Filling
In a medium saucepan, whisk together the cornflour and cold water until smooth. Add the lemon juice, lemon zest, and caster sugar. Stir over a medium heat until the mixture comes to the boil and thickens — it must reach boiling point to activate the cornflour. Cook for 1 minute, stirring continuously.
Remove from the heat. Add the egg yolks one at a time, stirring vigorously after each addition. Add the butter and stir until melted and incorporated.
Pour the hot lemon filling into the blind-baked pastry case and spread evenly.
Step 4 — Make the Meringue
In a completely clean bowl, whisk the egg whites to stiff peaks. Add the caster sugar one tablespoon at a time, whisking well after each addition. After all the sugar is added, fold in the cornflour. The meringue should be very thick, very glossy, and smooth with no grittiness.
Step 5 — Top and Bake
Immediately spoon the meringue over the hot lemon filling. Spread to the edges of the pastry — the meringue must touch the pastry all the way around to prevent it shrinking away and creating a gap during baking. Use a spatula to create peaks across the surface.
Bake for 15 to 20 minutes until the meringue peaks are golden brown and the meringue is set on the outside.
Step 6 — Cool and Serve
Leave to cool at room temperature for at least one hour before slicing — do not refrigerate until completely cool. Slice with a sharp knife dipped in hot water and wiped between cuts.
My Top Tips For Mary Berry Lemon Meringue Pie
Blind bake the pastry properly. The base must be pale golden and dry — not pale and doughy — before the filling goes in. An underbaked base goes soft and soggy beneath the liquid filling.
The filling must reach boiling point. The cornflour needs to boil to set properly. Stir constantly and keep cooking until the mixture is clearly bubbling and has thickened to a glossy, almost jelly-like consistency.
Add meringue to hot filling. The meringue must go onto a hot lemon filling — not a cooled one. Hot filling helps the meringue adhere and prevents the weeping layer between filling and meringue.
Take the meringue to the edges. The meringue must touch the pastry edge all the way around. Any gap will widen during baking as the meringue shrinks.
Cool at room temperature before refrigerating. Putting a warm lemon meringue pie in the fridge causes condensation to form inside the tin, which makes the pastry soggy. Cool completely at room temperature first.
Serving Suggestions
At room temperature on the day it is made — lemon meringue pie is at its absolute best fresh. As a dinner party dessert — it looks spectacular and everyone loves it. With a small spoonful of lightly whipped cream alongside if you want something extra.
How to Store Mary Berry Lemon Meringue Pie
In the fridge: Store loosely covered for up to 2 days. The meringue softens slightly overnight but the flavour remains excellent.
Freezing is not recommended — the meringue and pastry do not freeze well together.
Mary Berry Lemon Meringue Pie Recipe
Ingredients
Method
- Make pastry: pulse flour, icing sugar, and cold butter to breadcrumbs. Add egg yolk and cold water until dough just comes together. Wrap and chill 30 minutes.
- Preheat oven to 200°C / 180°C fan / Gas 6. Roll pastry to 3mm. Line a 23cm tart tin. Prick base. Chill 20 minutes. Blind bake with beans 15 minutes, remove beans, bake 10 more minutes until pale golden and dry. Trim edges. Reduce oven to 180°C / 160°C fan / Gas 4.
- Whisk cornflour and cold water in a pan until smooth. Add lemon juice, zest, and sugar. Cook over medium heat, stirring, until boiling and thickened — 1 minute at a rolling boil. Remove from heat. Add egg yolks one at a time. Add butter. Stir until smooth. Pour immediately into pastry case.
- Whisk egg whites to stiff peaks. Add caster sugar 1 tbsp at a time. Fold in cornflour. Meringue should be thick, glossy, and smooth.
- Immediately spoon meringue onto hot filling. Spread to pastry edges all the way around. Create peaks with a spatula.
- Bake 15–20 minutes until peaks are golden. Cool at room temperature 1 hour before refrigerating. Slice with a hot, wiped knife.
Notes
Frequently Asked Questions
Why is my meringue weeping (liquid pooling between filling and meringue)?
The meringue was applied to a cold or warm (not hot) filling. Always apply meringue to a hot filling straight from the hob. Also check that the sugar was fully dissolved — undissolved sugar causes weeping.
Why did my meringue shrink away from the pastry?
The meringue did not touch the pastry edges when it was applied. Always spread the meringue right to the pastry edge all the way around.
Why is my lemon filling not setting?
The filling did not reach a proper boil — the cornflour needs to cook at boiling point to activate and set. Return to the heat and cook until you see proper bubbling and the mixture has visibly thickened.
Can I make lemon meringue pie the day before?
The pastry case can be blind baked a day ahead. The filling and meringue are best made on the day of serving — the meringue softens significantly overnight.
Can I use shop-bought pastry?
Yes — good quality all-butter shortcrust works perfectly well. Blind bake as directed.
How do I get clean slices?
Use a sharp knife dipped in very hot water and wiped dry between every cut. This cuts through the meringue cleanly without dragging it.
Leave a Reply