Mary Berry's Biscuit Base Lemon Meringue Pie

Mary Berry's Biscuit Base Lemon Meringue Pie is a delightful twist on the classic lemon meringue pie, featuring a buttery biscuit base that adds a wonderful crunch and texture. This recipe combines the tartness of lemon filling with the sweetness of meringue, creating a perfectly balanced dessert. The use of a biscuit base rather than traditional pastry makes this version simpler and quicker to prepare, making it an excellent option for both novice and experienced bakers.

Ingredients for the Biscuit Base Lemon Meringue Pie

For the Biscuit Base:

• Plain sweet biscuits: 250g
• Unsalted butter, melted: 100g
• Egg white: 1

For the Lemon Filling:

• Caster sugar: 150g
• Cornflour: 40g
• A pinch of salt
• Lemon juice: 180ml
• Water: 250ml
• Unsalted butter, chopped: 42g
• Zest of 2 lemons
• Egg yolks: 5

For the Meringue:

• Egg whites, cold: 4
• Cornflour: 3 tsp
• Caster sugar: 200g

Preparation Instructions

1. Biscuit Base: Begin by processing the biscuits into crumbs and combining them with melted butter and a slightly foamy egg white to form a moist, sandy mixture. Press this mixture into a tart pan to form the base.
2. Lemon Filling: Mix sugar, cornflour, and salt in a saucepan; add lemon juice and water, and heat until thick. Incorporate butter and zest, then egg yolks, and cook until the mixture reaches 160°F.
3. Meringue: Whip egg whites to soft peaks, gradually add sugar, and continue beating until glossy and stiff peaks form. Spread meringue over the filling, ensuring it touches the edges of the crust.
4. Baking: Bake until the meringue is golden brown. Allow cooling before refrigerating.

Storage and Reheating

To store, wrap the pie in plastic wrap or use an airtight container and refrigerate for up to 3 days. The pie can also be frozen without the meringue topping for up to 2 months. For reheating, warm the pie in the oven covered with aluminum foil at 350°F for 10-15 minutes, or microwave individual slices for 20-30 seconds on medium power.

Nutritional Information

Each serving of this pie approximately contains:

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

Frequently Asked Questions (FAQ)

• How do I prevent the biscuit base from getting soggy?
  Pre-baking the biscuit base before adding the filling is crucial to prevent sogginess.
• Can I make the biscuit base ahead of time?
  Yes, the base can be made in advance and stored in an airtight container until needed.
• Is it necessary to pre-bake the biscuit base before adding the filling and meringue?
  Yes, to ensure a crisp and fully cooked crust, pre-baking the base is necessary.
• How do I prevent the meringue from weeping?
  Ensure the lemon filling is hot when adding the meringue and spread it to the edges to seal properly.

Mary Berry's Biscuit Base Lemon Meringue Pie is a delightful and easy-to-make dessert that combines the tangy flavor of lemons with a sweet, airy meringue, all resting on a crunchy biscuit base. Whether you're a seasoned baker or new to the kitchen, this recipe is sure to impress with its perfect balance of flavors and textures. Enjoy it as a splendid end to a meal or a treat with afternoon tea.