mary berry lemon meringue with biscuit base

mary berry lemon meringue with biscuit base

mary berry lemon meringue with biscuit base

Delicious meringue pie that is light and sweet.

Basic ingredients for mary berry lemon meringue with biscuit base

  • 75g butter
  • 25g soft brown sugar
  • 175g digestive biscuits
  • 1 x 397g tin full fat condensed milk
  • 3 eggs
  • 2 lemons
  • 175g caster sugar
  • 23-inch flan dish or baking tin

How to make mary berry lemon meringue with biscuit base

  • The biscuits can be crushed
  • In a saucepan, melt the butter. Add the brown sugar
  • Stir in the crushed biscuits. Mix the mixture in a pan. Zest the lemons
  • Take the juice from the lemons and squeeze it out. In a bowl, place the condensed bowl. Mix the condensed milk with the yolks, zest, and lemon juice.
  • Add the mixture to the biscuit base. In a bowl, whisk the egg whites
  • Slowly add the sugar to form peaks and retain their shape. The mixture should be thickened and glossy. Spread the meringue mixture evenly on top.
  • For approximately 25 minutes, heat in a preheated oven at 170C fan oven/gas 5 Meringues are made from foams.

Egg white is made up of a mix of protein that can be easily denatured (unfolded).
This can be done by using mechanical force like beating or whisking.
Egg whites can foam up well, but they require additional support to keep them foamy. To help stabilize egg whites, sugar is added.

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