lemon meringue pie biscuit base
Basic ingredients for lemon meringue pie biscuit base
- The biscuit base includes 350g of digestive biscuits (mine have dairy and gluten-free ingredients, but any type will work)
- 180g butter (again my recipe has dairy-free butter, but any kind will work)
- for the lemon gel mixture: 3 lemons
- 4 tablespoons cornflour
- 75gcaster sugar
- 4 egg yolks (keep your whites!
- for the meringue topping: 4 egg whites
- 170gcaster sugar
- 1 1/2 teaspoon cornflour
- 300ml water
How to make lemon meringue pie biscuit base
- Please note: My flan tin is large and loose-bottomed. It is however too big for this recipe because it is the only one that I have at home. You might consider using a smaller one (probably a 23cm one).
- For the biscuit base: In a saucepan, melt the butter.
- Place the biscuits in a large bowl. Use the rolling pin to crush them into a fine crumb.
- Mix the butter in with the biscuits.
- The mixture should be transferred to the flan pan. Press it down to create a crust. Make sure to add a side crust and then put it in the refrigerator.
- For the lemon gel filling: Place the lemon zest in a bowl and mix it up.
- To extract more juice, roll the lemons on a piece of board. Next, juice the lemons and add them to the bowl with the zest.
- Mix the cornflour with the juice and stir until it forms a smooth paste.
- Now Separate the eggs and keep the whites in an extra-large bowl. Place the yolks in a separate bowl.
- Mix the caster sugar with the yolks. Stir.
- Bring 300ml water to a saucepan.
- When the mixture is boiling, add the cornflour, and juice, and continue to stir.
- This will cause the cornflour to start to gel (thicken). Now Continue to heat the mixture on low heat, stirring constantly until it thickens.
- Stir in the egg yolks and sugar mixture. Now let it cool down slightly before you pour it into your biscuit base.
- For the meringue topping: Preheat the oven to 170C or gas mark 3.
- Your egg whites must not contain any yolk (if they do, you’ll need to start over) and your bowl must be completely clean. Otherwise, it won’t work.
- Now Use an electric whisk or a hand whisk to whisk the egg whites. The foam will remain soft for a few seconds, then it will collapse back into the mixture.
- Slowly add the caster sugar one at a time, whisking in between each addition.
- After all the sugar is incorporated, add the cornflour.
- Pipe or spoon the meringue over the lemon filling. Bake the meringue for 15 minutes until you’re satisfied.