mary berry easiest lemon meringue pie
Lemon Meringue Pie has been said to have English and Swiss roots dating back to 1800. Although it may not have been made in South Africa, this dessert is a popular favorite in South Africa. It’s widely loved and well-loved. A shortbread is an option, but most people prefer crushed Tennis, Marie, or digestive biscuits with butter as the base. Below is the recipe that I think works best, as shown in the video. It is reliable, fast, and easy. You don’t have to wait! Try it today!
Basic ingredients for mary berry easiest lemon meringue pie
- 1 can condense milk 397g (14oz),
- 100g butter (3.5oz),
- 2 egg yolks,
- 4 egg whites,
- 100ml lemon juice
- 100ml vanilla essence (1 teaspoon),
- 75g of caster sugar (2.6oz),
- 200g digestive biscuits (7oz).
How to make mary berry easiest lemon meringue pie
- Put the biscuits in a baggie and crush them with a rolling pin.
- In a bowl, combine the crumbs with the melted butter.
- Fill a pie dish measuring approximately 20 cm (7.9 inches) in diameter with the contents.
- Use a bottom for a round glass to press the crumbs down to form a compact base measuring approximately 0.5 cm (0.2 inches).
- For 10-15 minutes, place in the refrigerator
- Preheat the oven to 180°C (350°F).
- Mix condensed milk in a bowl. Add lemon juice one at a time.
- Mix the yolks in a separate bowl. Then add them to the condensed milk mixture. Mix well
- Bake for 10 to 15 minutes.
- After this, Use an electric whisk to beat the egg whites and vanilla essence. Slowly add sugar. Continue beating until stiff peaks form
- Use a spatula to add the meringue mixture onto the top of your baked pie
- Spread evenly and finish by adding your favorite design
- Bake the pie for another 20-25 minutes or until the top is golden brown. Let cool to room temperature and then place in the refrigerator overnight. Serve chilled. Enjoy this mary berry easiest lemon meringue pie recipe.