I. Introduction
Mary Berry is a highly respected figure in British cooking, renowned for her extensive work that includes over 70 cookbooks, such as *Mary Berry Cooks* and *Mary Berry’s Baking Bible*. She gained widespread recognition as a judge on the BBC’s *The Great British Bake Off*, where she has inspired countless bakers for over forty years. Trained at the prestigious Cordon Bleu in Paris, Mary started her culinary career as a magazine cookery editor before releasing her first cookbook in 1966. Her contributions to the culinary world have been recognized with several honors, including the Guild of Food Writers’ Lifetime Achievement Award in 2009 and a CBE in the Queen’s Birthday Honours list in 2012.
The appeal of lemon meringue pie lies in its comforting blend of tart lemon flavor and sweet meringue. This recipe includes historical background, nutritional details, and a vegan option, making it a well-rounded guide for bakers of all kinds.
II. Mary Berry’s Unique Approach & Historical Context
Mary Berry creates a lemon meringue pie that respects traditional methods while introducing her own twist by incorporating condensed milk for a smoother filling. This adaptation enhances the flavor and simplifies the process, making it easier for home bakers to achieve great results.sert has evolved by incorporating various techniques and flavors.
Mary Berry’s version honors the traditional methods of making lemon meringue pie while adding her unique touch, such as using condensed milk for a smoother filling. This adaptation not only enhances flavor but also simplifies the process, making it accessible for home bakers.
III. Notices on Ingredients & Equipment
Ingredients:
- For the Pastry:
- 225g plain flour
- 125g unsalted butter, chilled and cubed
- 50g icing sugar
- 1 large egg yolk
- Cold water, as needed
- For the Filling:
- 397g tin of condensed milk
- 150ml freshly squeezed lemon juice
- Zest of 2 lemons
- 3 large egg yolks
- 30g unsalted butter
- For the Meringue:
- 3 large egg whites
- 175g caster sugar
- 1 tsp cornflour
- 1 tsp white vinegar
Equipment:
- 23cm tart tin
- Mixing bowls
- Whisk
- Rolling pin
- Baking beans
- Spatula
- Electric mixer
IV. Recipe Instructions
Prepare the Pastry:
- In a mixing bowl, combine 225g of plain flour and 125g of chilled, cubed unsalted butter. Rub the butter into the flour until it resembles breadcrumbs.Stir in 50g of icing sugar. After this, Add 1 large egg yolk and enough cold water to form a dough and Wrap in cling film and chill for approximately 30 minutes.
Bake the Pastry:
- Preheat your oven to 190°C (375°F), roll out the chilled pastry on a floured surface to line the tart tin, prick the base with a fork, chill for another 10 minutes, and then proceed to line the pastry with baking parchment and fill it with baking beans before baking for 15 minutes, removing the beans, and baking for an additional 5-10 minutes until golden.
Prepare the Filling:
- In a saucepan over low heat, mix the condensed milk, lemon juice, lemon zest, and 3 egg yolks. Stir until smooth and combined. Add 30g of unsalted butter and continue to stir until thickened.
Make the Meringue:
- In a clean bowl, whisk 3 egg whites until stiff peaks form. Gradually add 175g of caster sugar, whisking until glossy. Fold in 1 tsp of cornflour and 1 tsp of white vinegar.
Assemble the Pie:
- Pour the lemon filling into the baked pastry case, then spoon the meringue over the top, spreading it to the edges to seal and using the back of a spoon to create peaks.
Bake the Pie:
- Bake at 190°C (375°F) for about 10-15 minutes until the meringue is golden. Allow to cool before serving.
V. Flavor Profile & Nutritional Information
The lemon meringue pie features a delightful balance of tartness from the lemon filling and sweetness from the meringue. Each slice offers a creamy texture with a light, airy topping.
Nutritional Information (per serving):
- Calories: 320
- Fat: 14g
- Protein: 5g
- Carbohydrates: 45g
- Sugars: 30g
VI. Tips for a Perfect Lemon Meringue Pie
- Troubleshooting Common Issues:
- If the meringue weeps, ensure all bowls and utensils are grease-free and avoid overwhipping.
- Enhancing Flavor and Texture:
- Use fresh lemons for the best taste and consider adding a pinch of salt to the meringue for depth.
- Suggestions for Variations:
- Experiment with different citrus fruits, like lime or orange, for a twist on the classic flavor.
VII. Alternative (Vegan and Non-Vegan)
Vegan Lemon Meringue Pie:
- For the Filling: Use coconut cream and a combination of cornstarch and plant-based milk instead of egg yolks.
- For the Meringue: Aquafaba (the liquid from canned chickpeas) can be whipped as an egg white substitute.
Step-by-Step Instructions:
- Follow the same steps for the pastry.
- For the filling, mix 400ml coconut cream, 100g sugar, and lemon juice until combined and thick.
- For the meringue, whip 200ml aquafaba until stiff and fold in sugar gradually.
VIII. Recipe Variations & Serving Suggestions
Serve the pie with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. Consider garnishing with lemon zest or fresh berries for a pop of color and flavor.
IX. Storage & Reheating Instructions
Store leftovers in the refrigerator for up to approximately 3 days. It’s best enjoyed fresh but can be reheated in a low oven if needed.
X. Frequently Asked Questions (FAQ)
- Can I freeze lemon meringue pie?
- It’s not recommended to freeze the pie as the meringue may become soggy.
- How do I prevent a soggy bottom?
- Bake the pastry until golden and ensure the filling is thickened properly before adding meringue.
XI. Conclusion & Call to Action
Mary Berry’s condensed milk lemon meringue pie is a delicious and versatile dessert suitable for any occasion and We encourage you to try this recipe and share your experiences with it. Also, be sure to check out more delightful recipes on our website!
XII. Additional Resources
- Explore more of Mary recipes on her official website: Mary Berry Cookbooks.
- Check more healthy recipes
