lemon meringue pie biscuit base mary berry

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.

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