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Mary Berry Biscuit Base Lemon Meringue Pie

Mary Berry Biscuit Base Lemon Meringue Pie
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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.

Ingredients

Scale

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

Instructions

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.

Find it online: https://britishrecipeshub.co.uk/mary-berry-biscuit-base-lemon-meringue-pie/