mary berry condensed milk lemon meringue pie

I. Introduction:

The Queen of Baking & Her Timeless Pie Mary Berry is Britain’s baking royalty. With over 70 cookbooks, decades teaching the nation (including AGA masterclasses from her home), and her cherished role as a judge on The Great British Bake Off, her influence is unmatched. Trained at Paris’s Le Cordon Bleu, awarded a CBE and the Guild of Food Writers Lifetime Achievement Award, Mary champions reliable, delicious recipes made with quality ingredients. Her Condensed Milk Lemon Meringue Pie embodies this: a sunny, comforting classic balancing tangy lemon curd, creamy sweetness, and billowy meringue. This guide dives deep into Mary’s version, exploring its history, perfect execution, variations (including vegan!), nutritional insights, and troubleshooting – ensuring your pie is truly worthy of the Berry seal of approval.

II. Mary Berry’s Touch & A Slice of History

Mary’s genius lies in simplicity and quality. For this pie, she favours fresh, unwaxed lemons for vibrant zest and juice, full-fat condensed milk for rich texture, and free-range eggs at room temperature. Her method streamlines the process without sacrificing flavour, using condensed milk to create a luxuriously smooth filling that sets reliably.

Lemon meringue pie’s origins are debated. Elizabeth Coane Goodfellow, a 19th-century Philadelphia pastry chef, is often credited with an early version. The combination of lemon custard and meringue gained wider popularity in the late 1800s/early 1900s. The innovation of using condensed milk emerged later, particularly valued in times or places where fresh dairy was scarce, as it requires no stovetop cooking for the filling. Mary Berry’s recipe honours this practical heritage while delivering a distinctly bright, modern British flavour profile – less cloyingly sweet than some American versions, letting the lemon truly shine. (Sources: Oxford Companion to Food, Historic Cookbooks like “Mrs Beeton’s Book of Household Management” adaptations).

III. Your Pie Toolkit: Ingredients & Equipment

  • 23cm (9-inch) loose-bottomed fluted tart tin: Essential for neat removal.

  • Food processor or large bowl & fingertips: For pastry.

  • Rolling pin

  • Baking beans & baking parchment: For blind baking.

  • Medium saucepan & whisk: For filling.

  • Large spotlessly clean bowl & electric hand whisk/stand mixer: For meringue (grease kills volume!).

  • Fine grater/zester

  • Citrus juicer

  • Pastry brush

Ingredients (Serves 8):

  • For the Sweet Shortcrust Pastry:

    • 175g (6oz) plain flour, plus extra for dusting

    • 75g (3oz) chilled unsalted butter, cubed

    • 25g (1oz) icing sugar

    • 1 large free-range egg yolk

    • 1-2 tbsp ice-cold water

  • For the Condensed Milk Lemon Filling:

    • 1 x 397g can full-fat sweetened condensed milk

    • 3 large free-range egg yolks (reserve whites for meringue)

    • Finely grated zest and juice of 4 large unwaxed lemons (approx. 150ml juice)

  • For the Meringue:

    • 4 large free-range egg whites (use the 3 reserved + 1 extra)

    • 225g (8oz) caster sugar

IV. Step-by-Step Perfection: Recipe Instructions

Make & Rest Pastry: Pulse flour, butter, and icing sugar in a processor until crumbs. After this, Add yolk and 1 tbsp water; pulse until clumps form. If dry, add more water tsp by tsp. Now Bring together gently on a floured surface, flatten into a disc, wrap in clingfilm, chill for approximately 30 mins.

Line the Tin: Preheat oven to 200°C (180°C Fan/Gas 6). Roll pastry on floured surface to 3mm thick, large enough to line tin. Lift pastry over tin using the rolling pin. Press gently into base and flutes. Trim excess. Prick base with a fork. Chill 15 mins.

Blind Bake: Line pastry with crumpled parchment. Fill with baking beans. Bake for 15 mins. Remove beans and paper. Bake for 5-7 mins more until base is sandy and dry. Reduce oven to 170°C (150°C Fan/Gas 3).

Make Filling: Whisk condensed milk, egg yolks, lemon zest, and juice in a saucepan just until smooth and thickened (2-3 mins over low heat – do not boil!). Pour immediately into pastry case.

Make Meringue: Whisk egg whites in a clean bowl until stiff peaks form. Gradually add sugar, a tbsp at a time, whisking continuously until thick, glossy, and sugar dissolved (rub a little between fingers – no grit).

Top & Bake: Dollop meringue over warm filling. Spread right to pastry edges to seal. Swirl decoratively. Bake for 20-25 mins until meringue is lightly golden. Cool completely in tin on a wire rack (minimum 2 hours).

V. Flavour Profile & Nutritional Information

  • Taste: A perfect harmony! Crisp, buttery pastry gives way to a luxuriously smooth, intensely tangy, and creamy lemon filling. The meringue topping is sweet, light, and marshmallowy, with a delicate caramelised note from baking. Sweetness balances the sharp lemon beautifully.

  • Nutrition (Per Serving – Approx 1/8th pie, using standard ingredients):

    • Calories: ~520 kcal

    • Fat: ~22g (Saturated Fat: ~13g)

    • Carbohydrates: ~73g (Sugars: ~58g)

    • Protein: ~8g

VI. Mary Berry’s Tips for Pie Perfection

  • Prevent Weeping Meringue: Ensure filling is still warm (not hot) when topping with meringue. Seal the meringue right to the pastry edge. Avoid overbaking the meringue.

  • Avoid Soggy Bottom: Blind bake thoroughly until the base is sandy and dry. Let the filling cool slightly before adding meringue if your pastry seems delicate.

  • Lemon Intensity: Use unwaxed lemons for the best zest flavour. Taste your lemons – if very sharp, you might use slightly less juice; if mild, use all.

  • Meringue Stability: Ensure bowl and whisk are completely grease-free. Add sugar gradually once soft peaks form. Whisk until stiff, glossy, and sugar is dissolved.

  • Variations: Add 1 tsp finely chopped stem ginger to the filling. Use a ginger nut biscuit base instead of pastry. Add a few fresh raspberries under the meringue.

VII. Vegan Condensed Milk Lemon Meringue Pie

  • Ingredients (Serves 8):

    • Pastry: 175g plain flour, 75g chilled vegan butter, 25g icing sugar, 1-2 tbsp ice water.

    • Filling: 1 x 320g can coconut condensed milk (full-fat), finely grated zest and juice of 4 large lemons, 50g cornflour, 250ml plant milk (soya/oat), 50g caster sugar, pinch turmeric (optional, for colour).

    • Meringue: 150ml aquafaba (chickpea brine), 150g caster sugar, ½ tsp cream of tartar.

  • Method:

    1. Make pastry as above (using vegan butter/water). Blind bake.

    2. Filling: Whisk coconut condensed milk, lemon zest, juice, cornflour, plant milk, and sugar in a saucepan. Cook over medium heat, whisking constantly, until very thick and bubbling (like custard). Stir in turmeric if using. Pour into case.

    3. Meringue: Reduce oven to 150°C (130°C Fan). After this, Whisk aquafaba and cream of tartar until stiff peaks form. Gradually whisk in sugar until glossy and stiff. Pile onto slightly cooled filling, seal edges.

    4. Bake for 40-50 mins until meringue is dry and lightly coloured. Cool completely.

VIII. Serving & Variations

  • Serving: Serve this recipe at room temperature for the best texture. A dollop of lightly whipped cream or crème fraîche cuts the sweetness beautifully. Garnish with extra lemon zest or edible flowers.

  • Variations: Mini Pies: Use a muffin tin. Reduce baking times. Different Citrus: Lime or orange (adjust sugar). Nutty Crust: Add 25g finely ground almonds to pastry. Berry Swirl: Swirl 2 tbsp raspberry coulis into filling before adding meringue.

IX. Storing Your Masterpiece

  • Storage: Store covered loosely in the fridge for up to 2 days. The meringue may soften slightly and ‘weep’ more over time.

  • Reheating: Not recommended. The meringue will suffer, and the filling may become watery. Enjoy cold or at room temperature.

  • Freezing: Freezing is not advised. The meringue becomes rubbery, and the filling can separate.

X. Your Lemon Meringue Pie Questions Answered (FAQ)

  • Q: Can I make it ahead? A: Yes, but best assembled and baked on the day. You can blind bake the case 1 day ahead (store airtight) and make the filling 1 day ahead (cover surface with clingfilm, refrigerate). Warm filling slightly before pouring into case, then add meringue and bake.

  • Q: Why did my meringue weep? A: Common causes: under-whipped meringue, sugar not fully dissolved, humidity, adding meringue to cold filling, or overbaking. Sealing to the edge and using warm filling helps most.

  • Q: Can I use bottled lemon juice? A: Fresh is strongly recommended for the best flavour. Bottled juice lacks brightness and zest.

  • Q: My filling is runny! A: You likely didn’t cook it long enough after adding the lemon juice. It must thicken visibly in the pan before pouring. Ensure adequate cooling time too.

  • Q: Can I use a different size tin? A: A 20cm tin will give a deeper filling; reduce baking time slightly. A 25cm tin will be shallower; you may have extra filling/meringue.

XI. Conclusion:

Bake, Share, Enjoy! Mary Berry’s Condensed Milk Lemon Meringue Pie is a true classic for a reason – it delivers pure, sunny delight in every bite. It’s achievable for bakers of most levels and guaranteed to impress. Embrace Mary’s wisdom: use fresh, good-quality ingredients, follow the steps, and don’t rush the cooling! We’d love to see your results. Share your Berry-worthy pie photos with us using #MaryBerryLemonPie. Craving more British baking? See more healthy recipes

XII. Dive Deeper: Mary Berry’s World

  • Mary Berry’s Official Website & Cookbooks: Discover all her recipes and books: Mary Berry Cookbooks

  • Explore British Baking History: Delve into classic texts like “English Bread and Yeast Cookery” by Elizabeth David or resources from the Guild of Food Writers.

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