Mary Berry's Classic Lemon Meringue Pie with Crisp Meringue Topping
Create a spectacular dessert with tangy lemon filling and fluffy meringue topping, following Mary Berry's foolproof technique for the perfect balance of sweet and tart.
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Cooking tools:
- Food processor
- Tart pan
- Pie weights
- Rolling pin
- Microplane
- Citrus press
- Whisk
- Mixing bowl
- Saucepan
- Wooden spoon
- Measuring cup
- Parchment paper
- Oven
- Stove
- Refrigerator
Ingredients
- 8 oz plain flour
- 6 oz unsalted butter
- 1 3/4 oz confectioners' sugar
- 1 large egg, beaten
- Zest and juice from 6 lemons
- 2 1/4 oz cornstarch
- 9 oz superfine sugar
- 6 egg yolks
- 16 fl oz water
- 4 egg whites
- 8 oz superfine sugar
- 2 tsp cornstarch
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