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mary berry condensed milk lemon meringue pie

mary berry condensed milk lemon meringue pie

Welcome, I'm happy you're here. This is my favorite version of the classic lemon meringue pie. Using condensed milk makes the filling foolproof and incredibly creamy. My friends actually beg me to bring this to every party.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 8 Slices
Course: Dessert
Cuisine: British Dessert
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cans 400g each sweetened condensed milk
  • 4 large lemons zested and juiced
  • 4 large egg yolks save the whites for meringue
  • 1 pre-baked 9-inch pie crust cooled completely
  • 4 large egg whites room temperature
  • 1 cup white sugar
  • 1/4 cup water
  • 1/4 tsp cream of tartar

Equipment

  • 9-inch Pie Dish
  • Electric Hand Mixer
  • Small Saucepan
  • Medium Saucepan
  • Mixing Bowls
  • Microplane or Grater
  • Rubber Spatula
  • Candy Thermometer

Method
 

  1. STEP 1: Prep the Crust Make sure your pie crust is fully baked and completely cool. If the crust is warm, the filling will not set properly.
    Prep the Crust
  2. STEP 2: Make the Lemon Filling In a medium bowl, pour both cans of condensed milk. Zest all the lemons directly into the milk. Juice the lemons (about 3/4 cup) and slowly pour the juice in while stirring. The mixture will thicken immediately. Whisk in the 4 egg yolks until smooth.
    Make the Lemon Filling
  3. STEP 3: Cook the Filling Pour the mixture into a small saucepan over medium-low heat. Stir constantly with a spatula for 5-7 minutes. Do not let it boil. Once it feels thick like pudding, pour it straight into the baked pie crust and smooth the top.
    Cook the Filling
  4. STEP 4: Pour Filling into Crust Pour the hot filling directly into the pre-baked pie crust. Use a spatula to smooth the top evenly.
    Pour Filling into Crust
  5. STEP 5: Start the Sugar Syrup Let the filling cool while you make the meringue. In a clean saucepan, combine 1 cup sugar and 1/4 cup water. Stir gently over medium heat until sugar dissolves. Stop stirring and let it boil until it reaches 240°F (soft ball stage) on a thermometer, about 4-5 minutes.
    Start the Sugar Syrup
  6. STEP 6: Whip the Egg Whites While syrup is boiling, put the 4 egg whites and cream of tartar in a large clean bowl. Beat with electric mixer until soft peaks form. They should be white and fluffy.
    Whip the Egg Whites
  7. STEP 7: Combine Syrup and Egg Whites With the mixer running on low, slowly pour the hot sugar syrup down the side of the bowl into the egg whites. Be careful it's hot. Once all syrup is in, turn mixer to high and beat for 5-7 minutes. The bowl should cool down and the meringue should be thick, glossy, and stiff.
    Combine Syrup and Egg Whites
  8. STEP 8: Assemble and Toast Pile the meringue on top of the lemon filling. Use the back of a spoon to make little peaks. Make sure meringue touches the edges of the crust to seal it. Pop it under a hot broiler for 1-2 minutes to toast the peaks brown. Watch carefully so it doesn't burn.
    Assemble and Toast
  9. STEP 9: Finished Pie The meringue tips are golden brown and beautiful. The pie is ready to chill.
    Finished Pie
  10. STEP 10: Chill and Serve Refrigerate for at least 3 hours before slicing. This helps the filling set completely.
    Chill and Serve

Notes

Storage Keep in the fridge for up to 2 days. Meringue is best the day it is made. Store uncovered or loosely tented with foil. Do not freeze.