This easy and delicious Lemon Meringue Pie from Mary Berry features a creamy, tangy filling nestled in a crunchy biscuit base. Perfect for a quick dessert, it uses common ingredients like lemons and condensed milk, making it simple to whip up. Enjoy a slice with its beautifully swirled, golden meringue topping!
Ingredients Needed
For the Base:
- 75g (3oz) butter
- 25g (1oz) demerara sugar
- 175g (6oz) digestive biscuits, finely crushed (about 12-15 biscuits)
For the Filling:
- 1 × 394g (14oz) tin of full-fat sweetened condensed milk
- 3 egg yolks
- Finely grated rind and juice of 2 large lemons
For the Topping:
- 3 egg whites
- 175g (6oz) caster sugar
How To Make Biscuit Base Lemon Meringue Pie
- Prepare the Dish: You will need a 23cm (9in) round, straight-sided, or fluted ceramic tart dish, about 4cm (1½in) deep. Preheat the oven to 190°C/170°C fan/Gas 5.
- Make the Base: Melt the butter in a medium saucepan, remove from heat, and stir in the sugar and biscuit crumbs. Press the mixture into the flan dish using the back of a spoon, bringing the crumbs up around the sides and smoothing the base into an even layer.
- Make the Filling: In a bowl, pour in the condensed milk, then beat in the egg yolks, lemon rind, and strained juice. The mixture will thicken on standing, then loosen again when stirred—this is normal. Pour the mixture into the biscuit-lined dish.
- Whisk the Egg Whites: Place the egg whites into a large, spotlessly clean, grease-free bowl. Using an electric hand whisk or a balloon whisk, whisk the egg whites until fluffy. Gradually add the caster sugar, one teaspoon at a time, whisking well between each addition until the mixture is glossy and holds stiff peaks.
- Assemble and Bake: Spoon the meringue over the filling in blobs, then spread gently to cover the filling to the edges of the biscuit base. Lightly swirl the surface of the meringue, then bake for 15–20 minutes or until the meringue is pale golden. Set aside for about 30 minutes to allow the filling to firm up before serving warm.
Recipe Tips
- Whisk egg whites until stiff peaks form. This ensures your meringue is light and fluffy, giving it the perfect texture.
- Let the pie cool for about 30 minutes before serving. This helps the filling set properly, making it easier to slice.
- Use a clean bowl for egg whites. Any grease can prevent them from whipping up well, so make sure your mixing bowl is spotless.
How To Store Leftovers?
First, let the leftover Lemon Meringue Pie cool until it reaches room temperature. Then, cover it loosely with foil or plastic wrap and store it in the fridge. It will stay fresh for up to 2 days.
Nutrition Facts
Serving Size: 1 slice (1/6 of pie)
- Calories: 362
- Total Fat: 16g
- Saturated Fat: 4g
- Cholesterol: 67mg
- Sodium: 307mg
- Potassium: 83mg
- Total Carbohydrate: 50g
- Dietary Fiber: 0g
- Sugars: 42g
- Protein: 5g
Try More Mary Berry Recipes:
- Mary Berry Beetroot Soup
- Mary Berry Steak And Kidney Pudding
- Mary Berry Lemon Mousse Recipe
- Mary Berry No Bake Cheesecake
Mary Berry Biscuit Base Lemon Meringue Pie
Description
This easy and delicious Lemon Meringue Pie from Mary Berry features a creamy, tangy filling nestled in a crunchy biscuit base. Perfect for a quick dessert, it uses common ingredients like lemons and condensed milk, making it simple to whip up. Enjoy a slice with its beautifully swirled, golden meringue topping!
Ingredients
For the Base:
For the Filling:
For the Topping:
Instructions
- Prepare the Dish: You will need a 23cm (9in) round, straight-sided, or fluted ceramic tart dish, about 4cm (1½in) deep. Preheat the oven to 190°C/170°C fan/Gas 5.
- Make the Base: Melt the butter in a medium saucepan, remove from heat, and stir in the sugar and biscuit crumbs. Press the mixture into the flan dish using the back of a spoon, bringing the crumbs up around the sides and smoothing the base into an even layer.
- Make the Filling: In a bowl, pour in the condensed milk, then beat in the egg yolks, lemon rind, and strained juice. The mixture will thicken on standing, then loosen again when stirred—this is normal. Pour the mixture into the biscuit-lined dish.
- Whisk the Egg Whites: Place the egg whites into a large, spotlessly clean, grease-free bowl. Using an electric hand whisk or a balloon whisk, whisk the egg whites until fluffy. Gradually add the caster sugar, one teaspoon at a time, whisking well between each addition until the mixture is glossy and holds stiff peaks.
- Assemble and Bake: Spoon the meringue over the filling in blobs, then spread gently to cover the filling to the edges of the biscuit base. Lightly swirl the surface of the meringue, then bake for 15–20 minutes or until the meringue is pale golden. Set aside for about 30 minutes to allow the filling to firm up before serving warm.
Notes
- Whisk egg whites until stiff peaks form. This ensures your meringue is light and fluffy, giving it the perfect texture.
- Let the pie cool for about 30 minutes before serving. This helps the filling set properly, making it easier to slice.
- Use a clean bowl for egg whites. Any grease can prevent them from whipping up well, so make sure your mixing bowl is spotless.
Mary Berry Biscuit Base Lemon Meringue Pie