Mary Berry Biscuit Base Lemon Meringue Pie

Mary Berry Biscuit Base Lemon Meringue Pie is a delicious treat with a buttery biscuit base, a tangy lemon filling, and a fluffy meringue topping. It has a refreshing lemon flavor and a crisp texture. It is named after the famous baker Mary Berry.

Try More Mary Berry Recipes:

• Mary Berry Rhubarb Sponge
• Mary Berry Blackberry And Apple Pie
• Mary Berry Custard Slice Recipe

💗 What Makes This Recipe Special:

• Easy Preparation. This recipe has easy-to-find ingredients and easy-to-follow steps, so it can be used by both new and expert bakers.
• Tangy And Sweet. When you mix lemon juice with a sweet biscuit base, you get the right balance of flavors that will make your taste buds dance.
• Delight In The Feel. The crunch of the biscuit base, the smoothness of the lemon filling, and the fluffiness of the meringue on top make every bite a wonderful mix of textures.
• Impressive Presentation. The bright yellow color of the lemon filling and the beautiful golden meringue topping make this pie a show-stopper at any party or special event.

📜 Mary Berry Biscuit Base Lemon Meringue Pie Ingredients

FOR THE BASE

• 250 g plain sweet biscuits (I use Arnotts Marie biscuits) (8.8oz) (notes)
• 100 g unsalted butter, melted (7 tablespoons / 3.5oz)
• 1 egg white

FOR THE FILLING

• ¾ cup caster (superfine) sugar (150g / 5.3oz)
• ⅓ cup cornflour (cornstarch) (40g / 1.3oz)
• pinch of salt
• ¾ cup lemon juice (180ml)
• 1 cup water (250ml)
• 42 g unsalted butter, chopped (3 tablespoons / 1.5oz)
• finely grated zest of 2 lemons (about 1 tablespoon)
• 5 egg yolks

FOR THE MERINGUE

• 4 egg whites, cold
• 3 teaspoons cornflour (cornstarch)
• 1 cup caster (superfine) sugar (200g / 7oz)

🥧 How To Make Mary Berry Biscuit Base Lemon Meringue Pie?

1. Preheating the oven to 180C/350F/160c fan forced.
2. Don’t mix your yolks. Reserve one egg white and refrigerate the remaining egg whites together. The yolks can also remain at room temperature.
3. Utilizing a food processor, reduce the cookies to fragments. Whisk the egg white until it is slightly foamy, then combine it with the liquefied butter and add it to the biscuit crumbs. Mix or process until it resembles moist sand and is thoroughly combined.
4. Spread the crumbs evenly in a removable-bottom tart pan measuring 9 inches in diameter. Use a glass with a flat bottom to press them firmly all over and up the sides. It will appear too crumbly, but it will come together; see notes for additional guidance.
5. Bake the tart tin on a baking sheet for ten minutes. Put away.
6. FOR THE FILLING. In a saucepan, combine sugar, cornstarch, and salt, then add lemon juice and water. Stir thoroughly to incorporate. Place over a moderate flame. Cook, constantly whisking to prevent lumps, until you have a thick gel with large bubbles bursting on the surface.
7. Remove from heat and stir in butter and zest until melted and thoroughly combined. Important so that the yolks do not scramble in the heated gel, add the yolks while vigorously whisking and whisk until completely incorporated.
8. Return the saucepan to the heat and cook for an additional minute, or until a digital or instant-read thermometer registers 71 degrees Celsius or 160 degrees Fahrenheit.
9. Pour the lemon filling into the crust and allow it to marinate for 30 minutes at room temperature. This will facilitate the spreading of the meringue. Remember that the filling should still be warm when the meringue is added, so get right to work on that.
10. FOR THE MERINGUE. For creating meringue, I find that a stand mixer with a whisk attachment works best.
11. In a clean glass basin or the bowl of a stand mixer, beat egg whites on medium-high speed until soft peaks form.
12. Sift in the cornstarch and combine at a low speed. Increase the speed of the mixer to medium and add the sugar one tablespoon at a time, waiting 20 seconds between additions.
13. Once all of the sugar has been added, scrape the sides of the bowl with a spatula to remove any sugar crystals that may be attached there. Now beat on high until the meringue is glossy with stiff peaks and you cannot feel any sugar granules when rubbing your fingers together.
14. Scoop the meringue onto the filling and delicately press it out to the sides while maintaining a hill in the center. However, make careful to reach the edges, touching the crust. Using your spatula, form peaks or a swirling pattern.
15. Bake for 15-20 minutes until the top is golden brown. After the meringue has cooled, you can use a culinary blow torch to give it a toasted appearance if you desire.
16. Allow it to cool for 2 hours at room temperature, then place it uncovered in the refrigerator for 3-4 hours to cool entirely before slicing. As long as the meringue is completely covered, it will be good in the refrigerator overnight.

💭 Recipe Tips

• Use plain sweet biscuits as the base because they have just the right amount of sugar and crunch.
• Make sure to use cornflour to thicken the lemon sauce so it isn’t too runny.
• For a light and fluffy texture, whip the egg whites for the meringue until stiff peaks form.
• Don’t bake the meringue for too long, or it will get dry and grainy.
• Let the pie cool all the way down before cutting it so that the filling can set and the tastes can blend.

🍨 What To Serve With Biscuit Base Lemon Meringue Pie?

Mary Berry Biscuit Base Lemon Meringue Pie complements many dishes to make it more decadent, add whipped cream or vanilla ice cream raspberry sauce or fresh berries pair well with citrus flavors.

🎚How To Store Biscuit Base Lemon Meringue Pie?

• In The Fridge. Use plastic wrap or an airtight container to store the Traditional Mary Berry Biscuit Base Lemon Meringue Pie it stays fresh in the fridge for 3 days.
• In The Freezer. Before adding meringue, freeze the Traditional Mary Berry Biscuit Base Lemon Meringue Pie prevent freezer burn by securely wrapping the pie in plastic and foil freeze for 2 months.

🥵 How To Reheat Biscuit Base Lemon Meringue Pie?

• In The Oven. Bake at 350°F (175°C) to avoid overbrowning, place the pie on a baking pan and gently cover it with aluminum foil. Reheat for 10-15 minutes till warm.
• Individual Slice. You can microwave slices heat a slice on medium power for 20–30 seconds.

FAQs

Try More Mary Berry Recipes:

• Mary Berry Canterbury Tart
• Mary Berry Caraway Seed Cake
• Mary Berry Bara Brith

Mary Berry Biscuit Base Lemon Meringue Pie Nutrition Facts

Amount Per Serving

• Calories: 450
• Total Fat: 25g
• Saturated Fat: 12g
• Cholesterol: 120mg
• Sodium: 250mg
• Carbohydrates: 60g
• Fiber: 2g
• Sugars: 35g
• Protein: 7g

Make your meal special! Click here to find beautiful Pie Dishes glass that everyone will love.

1. Pyrex 6001003 Glass Bakeware Pie Plate
2. Pyrex Deep 2-Piece 9.5″ Glass Baking Dish Set
3. Anchor Hocking Mini Pie Plate Oven Basics
4. OXO Good Grips Glass Pie Plate with Lid