For over 40 years, Mary Berry has been Britain’s trusted kitchen companion. Trained at Paris’s Le Cordon Bleu, the author of 70+ cookbooks (like the beloved Baking Bible), and the warm voice from The Great British Bake Off, Mary turns classics into foolproof joys. Her lemon meringue pie—with a genius condensed milk twist—is pure comfort: tangy, sweet, and impossibly smooth. Let’s bake it right.
Why Mary’s Version Stands Out
Mary believes in simplicity without compromise. While lemon meringue pies date back to 1800s cookbooks (like Cassell’s Dictionary of Cookery), her swap of fussy custard for condensed milk is pure mid-century ingenuity. “It’s about reliability,” she’d say. “No curdling, just bright lemon silk.” She insists on unwaxed lemons and full-fat condensed milk—tiny details that make all the difference.
Gather Your Tools & Ingredients
(Serves 8–10)
You’ll Need:
- 23cm loose-bottom tart tin
- Baking beans + parchment paper
- Electric mixer
- Citrus zester + juicer
The Good Stuff:
For the Pastry:
- 175g plain flour
- 85g cold unsalted butter (cubed)
- 25g icing sugar
- 1 egg yolk
- 1–2 tbsp ice water
For the Filling:
- 1 tin (397g) full-fat condensed milk (like Carnation)
- 3 large egg yolks
- Zest + juice of 3 unwaxed lemons (about 150ml juice)
For the Meringue:
- 4 large egg whites
- 225g caster sugar
- ½ tsp cream of tartar (keeps peaks sturdy)
Step-by-Step: Building the Perfect Pie
[Image Prompt: Sunlit kitchen counter. Golden pie with toasted meringue swirls beside a bowl of glossy lemons. Vintage pie server, linen napkin. Warm, inviting.]
1. Make the Pastry
Rub cold butter into flour and icing sugar until it resembles breadcrumbs. Mix in egg yolk and 1 tbsp ice water. Knead gently into a ball—don’t overwork! Wrap in cling film; chill 30 minutes.
2. Blind Bake the Crust
[Image: Pastry-lined tin with crumpled parchment and ceramic baking beans. Rolling pin resting nearby. Oven glowing at 200°C (180°C fan).]
Roll pastry to 3mm thick. Line the tin, pressing into edges. Prick the base with a fork. Freeze 15 minutes. Bake with beans 15 minutes. Remove beans; bake 5 more minutes until pale gold. Cool completely.
3. Whip the Dreamy Filling
Whisk condensed milk, egg yolks, lemon zest, and juice until smooth and thick. Pour into the cooled crust.
4. Create Cloud-Like Meringue
Beat egg whites and cream of tartar to soft peaks. Gradually add sugar; whip 5–7 minutes until stiff, glossy, and sugar has dissolved (rub a bit between fingers—no grit!).
5. Bake to Golden Perfection
Pile meringue over filling, sealing it to the pastry edge. Swirl with a spoon. Bake 20–25 minutes until meringue is pale gold.
6. The Patient Wait
Cool in the tin for 2 hours. This stops weeping! Gently remove; slice with a knife dipped in hot water.
Troubleshooting & Pro Tips
- Soggy Bottom? Brush the hot baked crust with beaten egg white; pop back in the oven for 2 minutes to seal.
- Meringue Weeping? Ensure it touches the crust edges. Add ½ tsp cornflour to the sugar.
- Extra Zing: Stir 1 tsp lemon extract into the filling.
- Vegan Magic: Use coconut condensed milk + cornflour for the filling. Whip aquafaba (chickpea brine) + sugar for meringue (see full vegan recipe below).
Flavour & Nutrition
Taste: Buttery crust, punchy lemon filling (condensed milk adds caramel depth), lightly toasted sweet meringue.
Per Serving: 412 kcal | 16g fat | 61g carbs | 7g protein | 48g sugar
(Calculated via NHS nutrition database)
Vegan Variation
Filling: Simmer 1 tin coconut condensed milk, 150ml lemon juice, 3 tbsp cornflour, and zest until thick. Cool slightly; pour into baked vegan crust (use vegan butter in pastry + 1 tbsp almond milk).
Meringue: Whip 120ml aquafaba + ½ tsp xanthan gum to soft peaks. Gradually add 200g sugar; whip to stiff peaks. Bake as above.
Serving & Storing
- Pair With: Fresh raspberries, a dollop of clotted cream, or mint tea.
- Store: Covered in the fridge up to 2 days (meringue softens slightly).
- Freeze: Before baking. Thaw; bake fresh.
Your Questions Answered
Q: Can I use bottled lemon juice?
A: Avoid it—fresh juice gives the brightest flavour.
Q: Why did my meringue slump?
A: Sugar wasn’t fully dissolved. Whip longer (8–10 mins).
Q: Can I make mini pies?
A: Absolutely! Use a muffin tin; reduce baking time by 10 mins.
Why This Pie Captures Hearts
Mary Berry’s recipe isn’t just clever—it’s a hug on a plate. That silky filling, the crisp meringue, the tang that makes your eyes sparkle… it’s British baking heritage made effortlessly delicious. Whip it up this weekend—share your #BerrySunshinePie creations! Crave more Mary?
Dig Deeper:
- Explore Mary’s Books: Official Cookbooks
- Pie History: Historic UK
- Vegan Baking Tips: Baking Mad
- See more healthy recipes
