25+ Tasty Easter Mary Berry Special Recipes for Every Occasion

Easter is a time for celebration, family gatherings, and, of course, delicious food.

One person who knows how to bring joy to the table with her impeccable baking is the renowned Mary Berry.

Her recipes are beloved for their simplicity, elegance, and flavor, making them the perfect choice for any festive occasion.

If you’re looking to elevate your Easter spread this year, look no further than these 25+ Easter Mary Berry special recipes.

From traditional favorites to creative twists on classic dishes, these recipes will ensure your Easter feast is both memorable and mouthwatering.

Whether you’re a seasoned baker or a first-time holiday host, you’ll find something for everyone to enjoy.

25+ Tasty Easter Mary Berry Special Recipes for Every Occasion

Mary Berry’s Easter recipes offer the perfect blend of tradition and innovation.

Whether you’re baking for a family gathering or creating a special treat for loved ones, her simple yet elegant recipes will help you make the most of the season.

From decadent cakes and pies to savory dishes, each recipe is designed to bring joy to your Easter table.

So, get ready to impress your guests with these 25+ Easter Mary Berry special recipes that will make your holiday both delicious and unforgettable.

Mary Berry’s Easter Simnel Cake

The Easter Simnel Cake is a classic British tradition, often associated with Mary Berry’s exceptional baking skills. This fruit-filled, lightly spiced cake topped with a layer of marzipan is perfect for Easter celebrations. Known for its rich flavors and decorative appeal, the Simnel Cake is a testament to Mary Berry’s expertise in combining simplicity with elegance.

Ingredients:

• 225g butter (softened)
• 225g light muscovado sugar
• 4 large eggs
• 225g self-raising flour
• 100g ground almonds
• 50g glace cherries (halved)
• 100g mixed peel
• 200g mixed dried fruit
• 2 tsp mixed spice
• Zest of 1 lemon
• 450g marzipan
• 2 tbsp apricot jam
• 1 beaten egg (for glaze)

Instructions:

1. Preheat your oven to 150°C (fan). Grease and line a 20cm deep round cake tin.
2. Beat butter and sugar until fluffy. Gradually add eggs, beating well after each addition.
3. Fold in the flour, ground almonds, mixed spice, and lemon zest. Then stir in the dried fruits, cherries, and mixed peel.
4. Spoon half the mixture into the prepared tin and smooth the top.
5. Roll out 1/3 of the marzipan into a circle to fit the cake tin. Place it on the batter.
6. Add the remaining cake mixture and smooth the top.
7. Bake for 2 ½ hours or until golden and firm. Cool in the tin.
8. Once cool, brush the top with apricot jam and cover with another layer of marzipan.
9. Roll the remaining marzipan into 11 balls (symbolizing the apostles). Arrange on the cake, brush with beaten egg, and grill until golden.

The Easter Simnel Cake is more than just a dessert; it’s a piece of history brought to life by Mary Berry’s timeless recipe. Perfect for family gatherings, this cake will impress both in taste and appearance. Serve it as the centerpiece of your Easter table for a sweet and meaningful celebration.

Mary Berry’s Hot Cross Buns

Nothing says Easter quite like freshly baked hot cross buns. Mary Berry’s take on this timeless classic offers a soft, spiced bun with a perfect balance of sweetness and zest. Packed with dried fruits and finished with a sticky glaze, these buns are a treat that will fill your kitchen with the warm scent of tradition.

Ingredients:

• 500g strong white flour
• 75g caster sugar
• 2 tsp mixed spice
• 1 tsp salt
• 10g instant yeast
• 300ml warm milk
• 50g butter (melted)
• 1 large egg
• 200g mixed dried fruit
• Zest of 1 orange

For the cross:

• 75g plain flour
• 5 tbsp water

For the glaze:

• 2 tbsp apricot jam

Instructions:

1. Mix the flour, sugar, mixed spice, salt, and yeast in a large bowl.
2. Warm the milk and melted butter together, then add to the dry ingredients with the beaten egg. Knead into a dough for 10 minutes.
3. Add the dried fruit and zest, kneading until well combined. Cover and let rise for 1 hour.
4. Divide the dough into 12 pieces, shape into buns, and place on a lined baking tray. Cover and prove for another hour.
5. Mix flour and water to form a paste. Pipe crosses over the buns.
6. Bake at 200°C for 20 minutes until golden brown.
7. Brush with warm apricot jam for a shiny glaze.

Mary Berry’s Hot Cross Buns are a delightful Easter tradition, perfect for breakfast or an afternoon tea treat. Their soft texture, combined with a mix of spices and fruits, makes them irresistible. These buns are a labor of love that bring warmth and joy to any Easter gathering.

Mary Berry’s Lemon Drizzle Loaf Cake

This Lemon Drizzle Loaf Cake, inspired by Mary Berry, brings a zesty twist to Easter celebrations. With its moist texture, tangy flavor, and glossy lemon glaze, this cake is as refreshing as a spring breeze. It’s a simple yet sophisticated dessert that is guaranteed to brighten your Easter table.

Ingredients:

• 225g self-raising flour
• 225g caster sugar
• 225g butter (softened)
• 4 large eggs
• Zest of 2 lemons
• 1 tsp baking powder

For the drizzle:

• Juice of 2 lemons
• 85g caster sugar

Instructions:

1. Preheat the oven to 160°C (fan). Grease and line a loaf tin.
2. Cream butter and sugar until pale and fluffy. Beat in the eggs, one at a time.
3. Fold in the flour, baking powder, and lemon zest.
4. Pour the batter into the prepared tin and level the top.
5. Bake for 45–50 minutes or until a skewer comes out clean.
6. While the cake is still warm, mix lemon juice and sugar to make the drizzle.
7. Poke holes in the cake and pour over the drizzle. Allow it to soak in as the cake cools.

Mary Berry’s Lemon Drizzle Loaf Cake is a celebration of simplicity and flavor. Its bright, citrusy taste is perfect for the Easter season, complementing both savory and sweet dishes. Serve it as a refreshing dessert or a mid-afternoon pick-me-up—it’s always a hit!

Mary Berry’s Carrot Cake with Cream Cheese Frosting

Mary Berry’s Carrot Cake is a deliciously moist and fragrant cake, packed with carrots and topped with a rich and tangy cream cheese frosting. It’s a perfect Easter dessert, offering a balance of sweetness and spice that pairs wonderfully with the season’s flavors. This cake is a crowd-pleaser and brings a touch of indulgence to any Easter celebration.

Ingredients:

• 300g self-raising flour
• 2 tsp baking powder
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 200g caster sugar
• 4 large eggs
• 200ml sunflower oil
• 250g grated carrots
• 100g chopped walnuts (optional)
• Zest of 1 orange

For the frosting:

• 300g cream cheese (softened)
• 150g icing sugar
• 1 tsp vanilla extract
• 50g butter (softened)

Instructions:

1. Preheat the oven to 180°C (fan). Grease and line a 20cm round cake tin.
2. In a bowl, combine the flour, baking powder, cinnamon, nutmeg, and sugar.
3. Add the eggs and oil, and mix until well combined. Stir in the grated carrots, walnuts (if using), and orange zest.
4. Pour the mixture into the prepared tin and bake for 30–35 minutes, or until a skewer comes out clean.
5. Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
6. For the frosting, beat the cream cheese, icing sugar, vanilla extract, and butter until smooth and fluffy.
7. Once the cake is cool, spread the frosting generously on top. Decorate with extra walnuts or orange zest if desired.

This Carrot Cake with Cream Cheese Frosting is an Easter favorite, offering a wonderful blend of flavors that’s perfect for the season. The rich and creamy frosting complements the spiced, moist cake beautifully. Whether served as a dessert or a special afternoon treat, this cake will be a hit with guests of all ages.

Mary Berry’s Chocolate Easter Nests

Mary Berry’s Chocolate Easter Nests are the ultimate fun and delicious treat for Easter. Made with melted chocolate, cornflakes, and mini chocolate eggs, these simple but delightful nests are a great way to get the kids involved in the kitchen while celebrating the season. They’re the perfect no-bake treat that can be made in minutes.

Ingredients:

• 200g milk chocolate
• 50g butter
• 2 tbsp golden syrup
• 100g cornflakes
• Mini chocolate eggs (for decoration)

Instructions:

1. Melt the chocolate, butter, and golden syrup together in a heatproof bowl over simmering water (or in the microwave).
2. Once melted, remove from the heat and stir in the cornflakes until they are evenly coated.
3. Spoon the mixture into small paper cases, shaping it into nests.
4. Press mini chocolate eggs into the center of each nest.
5. Refrigerate for 1–2 hours until set.

These Chocolate Easter Nests are a nostalgic and easy-to-make treat that captures the essence of Easter. Perfect for children to help create, they add a playful touch to your holiday table. With their crunchy texture and chocolaty sweetness, these nests are sure to be enjoyed by everyone.

Mary Berry’s Lemon and Elderflower Cake

Inspired by Mary Berry’s love of fresh, seasonal flavors, this Lemon and Elderflower Cake is a beautifully light and fragrant treat. Perfect for Easter, this cake is made with a delicate elderflower flavor combined with tangy lemon, making it a refreshing and elegant choice for your Easter dessert table.

Ingredients:

• 225g self-raising flour
• 200g caster sugar
• 225g butter (softened)
• 4 large eggs
• Zest of 2 lemons
• 50ml elderflower cordial
• 1 tsp baking powder
• 2 tbsp milk

For the syrup:

• 50ml elderflower cordial
• 50g caster sugar

For the icing:

• 150g icing sugar
• 2 tbsp fresh lemon juice

Instructions:

1. Preheat the oven to 180°C (fan). Grease and line a 20cm round cake tin.
2. Beat the butter and sugar until pale and creamy. Add the eggs one at a time, beating well after each addition.
3. Fold in the flour, baking powder, lemon zest, and elderflower cordial. Add a little milk to achieve a smooth consistency.
4. Pour the mixture into the prepared tin and bake for 25–30 minutes, or until a skewer comes out clean.
5. For the syrup, heat the elderflower cordial and sugar in a small pan until the sugar dissolves.
6. While the cake is still warm, prick it with a skewer and pour the syrup over it.
7. Once the cake has cooled, mix the icing sugar and lemon juice to make a smooth icing, and drizzle over the cake.

Mary Berry’s Lemon and Elderflower Cake is a light and refreshing Easter treat that’s bursting with fresh flavors. The elderflower syrup and lemon glaze add a wonderful touch of sweetness, while the fluffy texture of the cake makes each bite a joy. This elegant cake is perfect for spring celebrations and is sure to impress your guests.

Mary Berry’s Mini Egg Chocolate Biscuit Cake

Mary Berry’s Mini Egg Chocolate Biscuit Cake is a simple yet decadent treat perfect for Easter celebrations. This no-bake cake is filled with crunchy biscuits, rich chocolate, and topped with colorful mini chocolate eggs, making it a festive and fun dessert that’s sure to be a crowd-pleaser. It’s the ultimate Easter indulgence for both kids and adults.

Ingredients:

• 200g milk chocolate
• 100g dark chocolate
• 100g unsalted butter
• 2 tbsp golden syrup
• 200g digestive biscuits (broken into pieces)
• 100g mini chocolate eggs (for decoration)

Instructions:

1. Melt the milk and dark chocolate, butter, and golden syrup in a heatproof bowl over simmering water or in the microwave.
2. Once melted, stir until smooth and well combined.
3. Gently fold in the broken biscuits, making sure they are evenly coated with the chocolate mixture.
4. Pour the mixture into a lined 20cm square baking tin and press down firmly.
5. Refrigerate for 1–2 hours until set.
6. Once set, decorate the top with mini chocolate eggs.
7. Slice into squares and serve chilled.

Mary Berry’s Mini Egg Chocolate Biscuit Cake is an Easter favorite for its no-fuss, fun, and indulgent nature. With its crunchy biscuit texture and rich chocolatey goodness, this treat is perfect for sharing at family gatherings. The colorful mini eggs on top add a festive touch that makes this cake a true Easter delight.

Mary Berry’s Hot Cross Bun Pudding

Mary Berry’s Hot Cross Bun Pudding is a creative twist on a traditional bread and butter pudding, perfect for using up leftover hot cross buns after Easter. The rich, custard-like filling, combined with the spiced buns, creates a comforting and indulgent dessert that’s both flavorful and satisfying.

Ingredients:

• 4 hot cross buns (cut into slices)
• 50g butter (softened)
• 100g sultanas
• 500ml whole milk
• 3 large eggs
• 75g caster sugar
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• Zest of 1 orange

Instructions:

1. Preheat your oven to 180°C (fan) and grease a 20cm baking dish.
2. Butter the slices of hot cross buns and layer them in the baking dish.
3. Sprinkle the sultanas between the layers of buns.
4. In a bowl, whisk together the milk, eggs, sugar, cinnamon, vanilla extract, and orange zest.
5. Pour the custard mixture over the buns and press them down gently to soak in the liquid.
6. Bake for 35–40 minutes until golden and set in the center.
7. Serve warm, dusted with a little extra cinnamon, or with a dollop of cream or custard.

This Hot Cross Bun Pudding is a wonderful way to repurpose leftover hot cross buns into a decadent Easter dessert. The combination of rich custard and the aromatic spice of the buns makes for a comforting, indulgent treat. Whether served as a post-Easter dinner dessert or a brunch option, it’s sure to be loved by all.

Mary Berry’s Easter Fruit Tart

Mary Berry’s Easter Fruit Tart is a show-stopping dessert perfect for your Easter table. With a crisp, buttery pastry shell, a creamy custard filling, and an array of fresh, vibrant fruits on top, this tart offers a refreshing and light finish to your Easter meal. It’s an elegant and colorful dessert that will impress your guests.

Ingredients:

• 250g shortcrust pastry (homemade or ready-made)
• 300ml double cream
• 300ml whole milk
• 100g caster sugar
• 4 large egg yolks
• 1 tsp vanilla extract
• 200g mixed fresh fruit (e.g., strawberries, raspberries, kiwi, blueberries)

Instructions:

1. Preheat the oven to 180°C (fan) and grease a 23cm tart tin.
2. Roll out the pastry and line the tin, trimming any excess. Prick the base with a fork and bake blind for 10 minutes.
3. Remove the baking beans and bake for an additional 5–10 minutes until the pastry is golden and fully cooked. Let it cool.
4. For the custard, heat the cream, milk, and sugar in a saucepan until just simmering.
5. Whisk the egg yolks in a bowl and gradually pour in the hot milk mixture, stirring constantly.
6. Return the custard mixture to the pan and cook gently until thickened. Stir in the vanilla extract and remove from the heat.
7. Pour the custard into the cooled pastry shell and allow to set for about 1 hour.
8. Once set, top with the fresh fruit and serve.

Mary Berry’s Easter Fruit Tart is a delightful combination of buttery pastry, creamy custard, and fresh fruit. It’s a light, refreshing dessert that beautifully complements your Easter feast, offering a burst of color and flavor with every bite. This show-stopping tart will not only taste amazing but also look stunning on your Easter table.

Mary Berry’s Simnel Cake

Simnel Cake is a traditional Easter cake, often enjoyed during the holiday season. Mary Berry’s version features a rich, fruity cake with a layer of marzipan both inside and on top, crowned with 11 marzipan balls symbolizing the apostles (excluding Judas). The cake is perfectly spiced, moist, and finished with a beautiful golden glaze, making it a festive centerpiece for your Easter table.

Ingredients:

• 225g butter (softened)
• 225g caster sugar
• 4 large eggs
• 225g self-raising flour
• 200g ground almonds
• 1 tsp ground mixed spice
• 1 tsp ground cinnamon
• 50g glacé cherries (chopped)
• 75g sultanas
• 75g currants
• 50g dried apricots (chopped)
• 50g candied peel
• Zest of 1 lemon
• 2 tbsp apricot jam

For the marzipan:

• 250g ground almonds
• 125g icing sugar
• 1 egg white
• 2 tbsp golden syrup

Instructions:

1. Preheat the oven to 160°C (fan) and grease and line a 23cm round cake tin.
2. Cream the butter and sugar together until pale and fluffy. Add the eggs, one at a time, mixing well after each addition.
3. Fold in the flour, ground almonds, mixed spice, cinnamon, and zest. Stir in the dried fruits and chopped cherries.
4. Spoon half of the batter into the tin and level the surface. Roll out half of the marzipan to fit the size of the tin and place it on top of the batter. Add the remaining cake mixture and smooth the top.
5. Bake for 1.5 to 2 hours, or until a skewer comes out clean. Allow the cake to cool.
6. For the marzipan topping, mix the ground almonds, icing sugar, egg white, and golden syrup to form a smooth paste. Roll out to fit the top of the cake.
7. Brush the top of the cooled cake with apricot jam, then place the marzipan on top.
8. Lightly brown the marzipan under a hot grill for a minute or use a blowtorch. Decorate with 11 marzipan balls.

Mary Berry’s Simnel Cake is a beautiful and rich treat to enjoy over Easter. The combination of spiced fruit cake and sweet marzipan is a classic flavor duo that never fails to impress. Whether you serve it as a centerpiece for Easter lunch or share it with family and friends, this cake will be a memorable part of your celebrations.

Mary Berry’s Lemon and Poppy Seed Cake

This zesty Lemon and Poppy Seed Cake by Mary Berry is a fresh and light option for Easter. With a delicate balance of lemony sweetness and a slight crunch from the poppy seeds, it makes for a refreshing dessert to serve after a hearty Easter meal. Its bright flavor and simple elegance are sure to delight your guests.

Ingredients:

• 225g butter (softened)
• 225g caster sugar
• 4 large eggs
• 250g self-raising flour
• 1 tbsp poppy seeds
• Zest and juice of 2 lemons
• 50g ground almonds
• 2 tbsp milk

For the icing:

• 100g icing sugar
• Juice of 1 lemon

Instructions:

1. Preheat the oven to 180°C (fan) and grease and line a 20cm round cake tin.
2. Cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each.
3. Fold in the flour, poppy seeds, ground almonds, lemon zest, and juice, along with the milk to create a smooth batter.
4. Spoon the batter into the prepared tin and bake for 30–35 minutes or until a skewer comes out clean.
5. Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack.
6. For the icing, mix the icing sugar with lemon juice and drizzle it over the cooled cake.

Mary Berry’s Lemon and Poppy Seed Cake offers a refreshing citrus burst that’s perfect for the spring season. The poppy seeds add a delightful texture to the cake, making it both light and satisfying. This cake will brighten your Easter celebrations, leaving your guests asking for seconds!

Mary Berry’s Easter Chocolate Tart

Mary Berry’s Easter Chocolate Tart is a rich, indulgent dessert that will wow your guests with its deep chocolate flavor. The crisp pastry shell, filled with a velvety chocolate ganache, and topped with an array of Easter-themed decorations, makes it an irresistible treat for the holiday. The tart is as beautiful as it is delicious, making it a perfect choice for an Easter dessert.

Ingredients:

• 200g digestive biscuits (crushed)
• 100g unsalted butter (melted)
• 250g dark chocolate (chopped)
• 200ml double cream
• 2 tbsp golden syrup
• 1 tsp vanilla extract
• A pinch of sea salt
• Easter-themed chocolate decorations (e.g., mini eggs, chocolate bunnies, or edible flowers)

Instructions:

1. Preheat the oven to 180°C (fan) and grease a 23cm tart tin.
2. Mix the crushed biscuits with the melted butter and press the mixture into the base and sides of the tart tin. Bake for 10–12 minutes until golden, then set aside to cool.
3. For the filling, heat the cream and golden syrup in a saucepan until just simmering. Remove from the heat and stir in the chopped dark chocolate, vanilla extract, and a pinch of sea salt.
4. Stir until the chocolate is completely melted and the mixture is smooth. Pour the ganache into the cooled biscuit crust and level the surface.
5. Refrigerate for at least 2 hours, or until the ganache is set.
6. Decorate the tart with Easter-themed chocolate decorations, such as mini eggs, chocolate bunnies, or edible flowers.

Mary Berry’s Easter Chocolate Tart is a rich, decadent dessert that is sure to be the highlight of your Easter feast. The smooth, velvety ganache paired with the buttery biscuit crust is pure indulgence, and the Easter-themed decorations add a festive touch. This tart is a perfect way to end your Easter meal on a sweet, luxurious note.

Mary Berry’s Carrot Cake with Cream Cheese Frosting

Mary Berry’s Carrot Cake with Cream Cheese Frosting is a perfect Easter treat that combines the sweet, earthy flavor of carrots with the richness of cream cheese frosting. Moist, flavorful, and spiced with cinnamon, this cake is a crowd favorite for its balance of sweetness and a touch of spice. Decorated with toasted walnuts or extra grated carrot, it’s a cake that’s as beautiful as it is delicious.

Ingredients:
For the cake:

• 225g self-raising flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 200g caster sugar
• 4 large eggs
• 200ml sunflower oil
• 250g grated carrots
• 75g chopped walnuts (optional)
• Zest of 1 orange

For the frosting:

• 250g cream cheese (softened)
• 100g unsalted butter (softened)
• 300g icing sugar
• 1 tsp vanilla extract
• Toasted walnuts (for decoration, optional)

Instructions:

1. Preheat the oven to 180°C (fan) and grease and line two 20cm round cake tins.
2. In a large bowl, mix together the flour, baking powder, cinnamon, and sugar.
3. In a separate bowl, whisk the eggs and oil together. Add the grated carrots, orange zest, and chopped walnuts (if using).
4. Fold the wet ingredients into the dry ingredients until combined.
5. Pour the batter into the prepared cake tins and bake for 25–30 minutes, or until a skewer comes out clean.
6. Allow the cakes to cool completely before frosting.
7. For the frosting, beat the cream cheese and butter together until smooth. Gradually add the icing sugar and vanilla extract until the frosting is thick and creamy.
8. Spread the frosting evenly over one layer of the cake, then sandwich the second cake on top. Top with toasted walnuts, if desired.

Mary Berry’s Carrot Cake with Cream Cheese Frosting is a timeless Easter classic. The moist and spiced carrot cake paired with the tangy, creamy frosting makes it a perfect dessert for any Easter gathering. It’s a beautifully balanced cake that’s sure to be the star of your holiday table.

Mary Berry’s Hot Cross Bun Ice Cream Sundae

This Hot Cross Bun Ice Cream Sundae by Mary Berry is a creative twist on the traditional hot cross bun, turning it into a fun and indulgent Easter dessert. Warm, toasted hot cross buns are topped with creamy vanilla ice cream, rich caramel sauce, and fresh fruit for a delightful treat that combines the flavors of Easter with a cool, refreshing finish.

Ingredients:

• 4 hot cross buns (sliced)
• 4 scoops of vanilla ice cream
• 2 tbsp caramel sauce
• 100g fresh berries (e.g., strawberries, raspberries, blueberries)
• Whipped cream (optional)
• A pinch of ground cinnamon

Instructions:

1. Toast the slices of hot cross buns until golden and slightly crispy.
2. Place a slice of hot cross bun in each serving bowl.
3. Add a scoop of vanilla ice cream on top of each bun slice.
4. Drizzle with caramel sauce and top with fresh berries.
5. Optional: Add a dollop of whipped cream and sprinkle with ground cinnamon for extra flavor.
6. Serve immediately and enjoy!

Mary Berry’s Hot Cross Bun Ice Cream Sundae is an imaginative and delicious way to enjoy hot cross buns. The combination of warm, toasted buns and cold, creamy ice cream is a delightful contrast that will leave everyone asking for more. It’s a fun and festive dessert that brings a fresh twist to traditional Easter flavors.

Mary Berry’s Easter Lemon Meringue Pie

Mary Berry’s Easter Lemon Meringue Pie is the perfect way to celebrate the season with its zesty lemon filling and light, fluffy meringue topping. This dessert combines a tangy, smooth lemon curd with a crisp pastry crust and a cloud-like meringue, creating a balance of flavors and textures that make it a hit at Easter gatherings.

Ingredients:
For the pastry:

• 200g plain flour
• 100g unsalted butter (cold and diced)
• 1 egg yolk
• 2 tbsp iced water

For the lemon filling:

• 250ml water
• 2 large lemons (zested and juiced)
• 200g caster sugar
• 2 tbsp cornflour
• 4 large egg yolks
• 50g unsalted butter (diced)

For the meringue:

• 4 large egg whites
• 200g caster sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 180°C (fan) and grease a 23cm tart tin.
2. To make the pastry, rub the butter into the flour until it resembles breadcrumbs. Add the egg yolk and iced water, and bring the dough together. Roll out the dough and line the tart tin. Prick the base with a fork and bake for 10–12 minutes, or until golden.
3. For the lemon filling, mix the water, lemon zest, lemon juice, sugar, and cornflour in a saucepan and bring to a boil. Stir in the egg yolks and cook until thickened. Remove from the heat and stir in the butter.
4. Pour the lemon filling into the baked pastry case and allow to cool.
5. For the meringue, whisk the egg whites until stiff peaks form. Gradually add the sugar and vanilla extract, whisking until the meringue is glossy.
6. Spoon the meringue over the lemon filling, spreading it to the edges. Bake for 10–12 minutes, or until the meringue is golden.
7. Cool before serving.

Mary Berry’s Easter Lemon Meringue Pie is a delightful combination of tangy lemon and sweet meringue, making it an ideal Easter dessert. The light meringue perfectly complements the smooth, zesty lemon filling, while the crisp pastry adds texture. It’s a delicious way to celebrate the season with a classic flavor combination that never goes out of style.

Note: More recipes are coming soon!