Mary Berry Biscuit Base Lemon Meringue Pie

Mary Berry's Biscuit Base Lemon Meringue Pie is a classic dessert that combines the zesty freshness of lemon filling with a fluffy meringue topping, all resting on a crunchy biscuit base. This pie is a testament to Mary Berry's ability to create desserts that are both delicious and visually appealing. The recipe, perfect for those looking to impress at a dinner party or enjoy a slice of comfort at home, showcases the balance of tangy and sweet flavors.

Ingredients for the Biscuit Base Lemon Meringue Pie

For The Base:

Plain Sweet Biscuits: 250g (8.8oz)
Unsalted Butter, Melted: 100g (3.5oz)
Egg White: 1

For The Filling:

Caster (Superfine) Sugar: 150g (5.3oz)
Cornflour (Cornstarch): 40g (1.4oz)
Lemon Juice: 180ml
Water: 250ml
Unsalted Butter, Chopped: 42g (1.5oz)
Finely Grated Zest of 2 Lemons
Egg Yolks: 5

For The Meringue:

Egg Whites, Cold: 4
Cornflour (Cornstarch): 3 tsp
Caster (Superfine) Sugar: 200g (7oz)

Preparation Instructions

Prepare the base: Combine the crushed biscuits, melted butter, and an egg white until the mixture resembles moist sand. Press it into a tart pan to form the base.
Make the filling: Cook a mixture of sugar, cornflour, lemon juice, and water until thick. Off the heat, incorporate butter, lemon zest, and egg yolks. Return to heat briefly, then pour over the base.
Create the meringue: Whip egg whites to soft peaks, add cornflour, then gradually add sugar until glossy. Spread over the filling, ensuring it touches the crust edges.

Storage and Reheating

Refrigeration: Store in the fridge, covered, for up to 3 days.
Freezing: Freeze without the meringue for up to 2 months.
Reheating: Warm in the oven at 175°C (350°F) for 10-15 minutes.

Nutritional Information

Per serving, this pie contains approximately 450 calories, with 25g of total fat, 60g of carbohydrates, and 7g of protein.

Frequently Asked Questions

Preventing a soggy crust: Blind bake the crust or ensure the filling is hot when adding the meringue.
Making ahead: The biscuit base can be made in advance and stored until needed.
Meringue tips: Ensure the lemon filling is hot to prevent weeping and achieve a glossy, stable meringue by adding sugar gradually to the egg whites.

Mary Berry's Biscuit Base Lemon Meringue Pie is a delightful dessert that's as pleasing to the eye as it is to the palate. With its combination of sweet, tangy, and creamy textures, it's sure to be a hit for any occasion. Enjoy it with a dollop of whipped cream or a side of fresh berries for an extra special treat.