Mary Berry 3 Secret Lemon Meringue Pie

Condensed milk is the food scientist’s trick. It guarantees a smooth, set filling without curdling.

Ingredients

For the Base: 250g digestive biscuits, 100g melted butter. Filling: 1 can full-fat condensed milk, 3 large egg yolks, 4 lemons (zest & juice). Meringue: 3 large egg whites, 175g caster sugar.

Step 1

Crumble the biscuits finely. Mix with melted butter and press firmly into the tin. Don't skimp on the sides.

Step 2

Whisk condensed milk, egg yolks, and fresh lemon zest & juice. It will thicken instantly

Step 3

Pour the thick lemon filling into the baked, cooled base. Spread evenly. Chill for 1 hour to set firm.

Mary’s Tip

For stable peaks, ensure bowl and beaters are **spotlessly clean and free of any yolk.

Pile meringue onto filling. Bake at 180°C for 15-20 minutes until the peaks are crisp and golden.

Filling too soft?

You didn't chill it before adding meringue. A cold base is essential.