Decadent Lemon Meringue Pie with Condensed Milk – Mary Berry Inspired
Discover the secret to a silky lemon filling and cloud-like meringue, perfected by Mary Berry’s touch.

All About Timing & Yield 

Prep: 30 mins | Bake: 20 mins | Chill: 2 hrs | Yield: 8-10

Ingredients:

  • Buttery shortcrust
  • sweetened condensed milk
  •  fresh lemons
  • egg whites
  • sugar
  • butter

Instructions:-

  1. Prepare a Flaky Shortcrust:1¼ cups flour, ½ cup butter, 2 tbsp cold water — mix until smooth, chill before use.
2.Whisk Up the Lemon Filling:- Combine condensed milk, lemon juice, zest, and eggs for a silky, tangy filling.
3.Bake the Crust to Perfection:- Bake blind at 375°F (190°C) for 15 mins until golden.
4.Fill and Bake the Pie: Pour lemon mixture into crust, bake 20 mins at 350°F (175°C), then cool.
5.Whip Egg Whites to Stiff Peaks:Whisk egg whites with sugar until stiff, glossy peaks form.
6.Top with Meringue & Toast:Spread meringue over filling, bake 10 mins at 375°F (190°C) until golden.

Tips & Variations:-

Add vanilla or lime zest. Use fresh lemons for a vibrant flavor.

Serving & Storage:-

Chill for 2 hours before serving. Best enjoyed cold.

FAQ 

Q:Can I make this ahead?
A:Yes! Refrigerate overnight for the best flavor and texture.

Nutrition:-

Nutrition Facts (per slice): 
Calories:350 kcal  Protein:5g  Carbohydrates:45g  Sugars:30g  Fat:15g  Saturated Fat:8g  Cholesterol:50mg  Sodium:120mg  
Note: Nutrition may vary based on ingredients and serving size.

Enjoyed This Story?

Visit Love & Lemons for more amazing recipes and cooking tips!

 👉 Explore More Recipes