Mary Berry Biscuit Base Lemon Meringue Pie

Mary Berry’s Biscuit Base Lemon Meringue Pie is a delicious twist on the classic dessert, featuring a buttery biscuit crust, tangy lemon filling, and a light, fluffy meringue topping. This version swaps the traditional pastry crust for a crunchy biscuit base, making it simpler and quicker to prepare while still delivering all the classic flavors.

What Is Mary Berry Biscuit Base Lemon Meringue Pie?

Mary Berry’s Biscuit Base Lemon Meringue Pie is a zesty, creamy, and perfectly balanced dessert with a buttery biscuit base, a rich lemon curd filling, and a light, fluffy meringue topping. The biscuit crust provides a crunchy contrast to the silky lemon filling and the delicate toasted meringue.

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Why You Should Try This Recipe

• No pastry dough required – uses a simple biscuit base.
• Perfectly balanced flavors – sweet meringue, tangy lemon, and crunchy base.
• A showstopping dessert – great for special occasions.
• Make-ahead friendly – can be prepared in advance.
• Light and airy texture – a satisfying yet refreshing dessert.

Ingredients Needed for Mary Berry Biscuit Base Lemon Meringue Pie

For the Biscuit Base:

• 250g digestive biscuits (finely crushed)
• 100g unsalted butter (melted)

For the Lemon Filling:

• 4 large egg yolks
• 2 tbsp cornflour
• 150g caster sugar
• 300ml water
• Zest and juice of 3 lemons
• 50g unsalted butter

For the Meringue Topping:

• 4 large egg whites
• 200g caster sugar
• 1 tsp cornflour

Kitchen Equipment Needed

• 20cm (8-inch) tart tin
• Mixing bowls
• Saucepan
• Electric whisk or stand mixer
• Spatula
• Baking tray

Instructions to Make Mary Berry Biscuit Base Lemon Meringue Pie

Step 1: Prepare the Biscuit Base

• Crush the digestive biscuits into fine crumbs using a food processor or a rolling pin.
• Melt the butter and mix it with the crushed biscuits until fully combined.
• Press the mixture firmly into the base and sides of a 20cm tart tin.
• Chill in the refrigerator for 30 minutes to set.

Step 2: Make the Lemon Filling

• In a saucepan, mix cornflour, caster sugar, and water over low heat until smooth.
• Add the lemon zest and juice, stirring constantly until the mixture thickens.
• Remove from heat, then stir in the butter and egg yolks until fully incorporated.
• Pour the lemon filling into the chilled biscuit base and smooth the surface.

Step 3: Make the Meringue Topping

• In a clean mixing bowl, whisk the egg whites until soft peaks form.
• Gradually add the caster sugar, whisking until the mixture is stiff and glossy.
• Fold in the cornflour to stabilize the meringue.

Step 4: Assemble and Bake

• Spoon the meringue over the lemon filling, ensuring it covers the entire surface.
• Use the back of a spoon to create decorative peaks.
• Bake in a preheated oven at 180°C (160°C fan) or 350°F for 15 minutes, until the meringue is golden.

Step 5: Cool and Serve

• Allow the pie to cool for at least 1 hour before slicing.
• Serve at room temperature or slightly chilled.

What to Serve With Mary Berry Biscuit Base Lemon Meringue Pie

• Whipped cream – for extra indulgence.
• Fresh berries – to add a fruity contrast.
• Dusting of icing sugar – enhances the presentation.
• Lemon zest garnish – for an extra citrusy touch.
• Vanilla ice cream – pairs beautifully with the tangy filling.

Pro Tips for Making the Best Lemon Meringue Pie

• Chill the biscuit base thoroughly before adding the filling to prevent crumbling.
• Whisk the meringue until stiff peaks form to ensure a light, airy texture.
• Spread the meringue to the edges of the tart tin to prevent shrinking.
• Use fresh lemon juice and zest for the best flavor.
• Let the pie cool before slicing to help the filling set properly.

What Are Variations of Mary Berry Biscuit Base Lemon Meringue Pie?

• Chocolate Biscuit Base: Use crushed chocolate digestives for a richer crust.
• Coconut Lemon Meringue Pie: Mix desiccated coconut into the base for a tropical twist.
• Orange Meringue Pie: Replace lemon with oranges for a sweeter version.
• Gluten-Free Version: Use gluten-free biscuits for the base.
• Mini Lemon Meringue Pies: Make individual portions in muffin tins.

How Do I Store Mary Berry Biscuit Base Lemon Meringue Pie?

• Refrigerate leftovers: Store in an airtight container for up to 3 days.
• Do not freeze: Meringue can become watery when thawed.
• Cover loosely with foil or cling film: To prevent the meringue from collapsing.

How Can I Reheat Lemon Meringue Pie Without Ruining the Meringue?

• Oven method: Warm at 150°C (300°F) for 5-7 minutes.
• Avoid the microwave: It can make the meringue rubbery.
• Best served at room temperature: Let it sit out for 30 minutes before serving.

How Can I Make This Recipe Healthier?

• Use less sugar in the filling and meringue for a less sweet version.
• Swap butter for coconut oil in the biscuit base.
• Use whole wheat biscuits for added fiber.
• Replace half the sugar with honey or maple syrup for natural sweetness.

Nutrition Value (Per Serving)

• Calories: 320
• Carbohydrates: 45g
• Protein: 4g
• Fat: 14g
• Fiber: 2g

FAQs

Why Did My Lemon Meringue Pie Filling Not Set?

If the filling is runny, it may not have cooked long enough to activate the cornflour. Ensure the mixture thickens properly on the stovetop before pouring it into the biscuit base. Also, allowing the pie to cool completely helps the filling firm up.

How Do I Stop the Meringue from Weeping?

Weeping occurs when the meringue releases liquid after baking. To prevent this, add a teaspoon of cornflour to the meringue and ensure it is spread to the edges of the crust to seal in the filling. Baking at the right temperature also helps avoid excess moisture.

Can I Make Lemon Meringue Pie Ahead of Time?

Yes, but for the best texture, prepare the biscuit base and lemon filling a day ahead and store in the fridge. Make the meringue and bake the pie just before serving to keep it light and fluffy.

How Do I Get a Crispy Biscuit Base?

For a crispier base, bake the biscuit crust for 10 minutes before adding the filling. This helps it set and prevents it from becoming soggy when combined with the lemon mixture.

Final Words

Mary Berry’s Biscuit Base Lemon Meringue Pie is a light, zesty, and perfectly balanced dessert that’s easy to make and packed with citrus flavor and creamy texture.

Try this delicious and foolproof recipe today and enjoy a classic dessert with a modern twist!

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