Mary berry lemon meringue with biscuit base

Mary berry lemon meringue with biscuit base is a delightful and tangy dessert that combines a buttery biscuit base, a zesty lemon filling made with eggs, lemon zest, and sweetened condensed milk, topped with a light and fluffy meringue. This classic recipe is perfect for any occasion and is sure to impress your family and friends with its delicious flavors and beautiful presentation.

Why people also love Mary berry lemon meringue with biscuit base

People love Mary Berry’s Lemon Meringue with Biscuit Base recipe for several reasons:

1. Delicious Flavor: The combination of tangy lemon filling with a sweet meringue topping and buttery biscuit base creates a harmonious and delicious flavor profile that appeals to a wide range of taste preferences.
2. Classic and Timeless: Lemon meringue pie is a classic dessert that has stood the test of time. Mary Berry’s recipe adds her own twist with the biscuit base, making it a unique and modern take on a beloved dessert.
3. Easy to Make: While this dessert may seem complex, the recipe is straightforward and easy to follow, making it accessible to home cooks of all skill levels. With just a few simple steps, you can create a stunning dessert that looks and tastes like it came from a professional bakery.
4. Impressive Presentation: The golden brown meringue peaks atop the lemon filling, set against the buttery biscuit base, create a visually appealing and impressive presentation that is sure to wow your guests.
5. Crowd Pleaser: Lemon meringue pie is a dessert that appeals to a wide range of tastes and is loved by many. Serving Mary Berry’s version with the biscuit base is sure to be a hit at any gathering or event.

Ingredients:

For the biscuit base:

• 200g digestive biscuits
• 100g butter, melted

For the lemon filling:

• 4 large eggs, separated
• Zest and juice of 4 lemons
• 400g sweetened condensed milk

meringue topping:

• 4 large egg whites
• 200g caster sugar

Instructions:

1. Crush the digestive biscuits in a food processor or with a rolling pin until they resemble fine crumbs. After this, Mix the crumbs with the melted butter until well combined.
2. Press the biscuit mixture into the base of a 20cm loose-bottomed tart tin. Now Chill in the fridge for at least 20 minutes.
3. To make the lemon filling, whisk the egg yolks in a bowl with the lemon zest and juice. Gradually add the condensed milk, whisking until thickened.
4. Pour the lemon filling over the chilled biscuit base and smooth the top.
5. To make the meringue topping, whisk the egg whites in a clean, grease-free bowl until stiff peaks form. Gradually add the caster sugar, whisking well after each addition.
6. Spoon the meringue over the lemon filling, starting from the edges and working your way to the center. After this,Use a spatula to create peaks in the meringue.
7. Bake in the preheated oven for 25-30 minutes, or until the meringue is golden brown.
8. Allow the tart to cool before slicing and serving. Enjoy your delicious Mary Berry lemon meringue with biscuit base!

Quick Facts

• Preparation time: 30 minutes
• Cooking time: 25-30 minutes
• Serves: 8-10

Main ingredients:

• Digestive biscuits
• Butter
• Eggs
• Lemons
• Sweetened condensed milk
• Caster sugar

Nutritional information: (per serving, based on 10 servings)

• Calories: 370
• Fat: 15g
• Saturated fat: 8g
• Cholesterol: 105mg
• Sodium: 200mg
• Carbohydrates: 53g
• Fiber: 1g
• Sugar: 40g
• Protein: 7g

Serving suggestions:

• Serve each slice of Mary Berry’s Lemon Meringue with Biscuit Base with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.
• Garnish with fresh berries or a sprinkle of lemon zest for a pop of color and added freshness.
• Pair with a hot cup of tea or coffee for a delightful dessert experience.
• Enjoy as a sweet ending to a dinner party or special occasion, or simply as a treat to satisfy your sweet tooth.

Variations and substitutions

1. Gluten-Free Option: Use gluten-free digestive biscuits or another gluten-free cookie for the biscuit base to make this recipe gluten-free.
2. Lime Meringue Pie: Replace the lemons with limes to create a tangy lime meringue pie instead. Follow the same recipe but use lime juice and zest.
3. Graham Cracker Crust: Substitute graham crackers for the digestive biscuits to create a slightly different flavor and texture for the biscuit base.
4. Vegan Version: For the meringue topping, you can use aquafaba (the liquid from a can of chickpeas) as a vegan alternative to egg whites. There are also vegan condensed milk options available for the lemon filling.
5. Shortcrust Pastry Base: Instead of a biscuit base, you can use a homemade or store-bought shortcrust pastry for a more traditional pie crust texture.
6. Coconut Meringue: Add a tropical twist by incorporating coconut flakes or coconut extract into the meringue topping for a coconut meringue lemon pie.
7. Decorative Toppings: Get creative with your meringue topping by using a piping bag to create decorative swirls or peaks. You can also torch the meringue lightly for a toasted finish.
8. Fruit Additions: Add a layer of fresh berries or sliced fruits between the lemon filling and meringue topping for added flavor and texture.
9. Spiced Meringue: Mix some ground cinnamon or nutmeg into the meringue mixture for a warm and aromatic touch to your lemon meringue pie.
10. Individual Portions: Instead of a large tart, you can make individual mini lemon meringue pies by using small tartlet tins or muffin trays for a cute and portion-controlled dessert.

Recommendation:

• The key to a successful Mary Berry Lemon Meringue with Biscuit Base recipe is to ensure that each component is well-prepared and assembled with care. Take your time to crush the biscuits finely for the base, whisk the egg whites to stiff peaks for the meringue, and achieve a thick and smooth consistency for the lemon filling.
• For optimal results, make sure to chill the biscuit base before adding the lemon filling to help it set properly. When adding the meringue topping, spread it evenly over the lemon filling to create a beautiful finish.
• To enhance the flavors of the dessert, use fresh lemons for the juice and zest to achieve a vibrant and zesty taste profile. The balance of sweet and tangy flavors is key to a delicious lemon meringue pie.

Notice:

• Be cautious when separating the egg whites and yolks to ensure no traces of yolks end up in the whites, as this can prevent the meringue from forming properly.
• It’s important to bake the lemon meringue pie until the meringue topping is golden brown. Keep an eye on it towards the end of the baking time to prevent burning or over-browning.
• Allow the lemon meringue pie to cool completely before slicing to ensure clean and neat slices. This dessert can also be refrigerated before serving to enhance its flavor and consistency.
• While this recipe provides a general guide, feel free to adjust the sweetness or tartness levels to your preference by adding more or less sugar or lemon juice accordingly.

People also ask questions and answers for Mary berry lemon meringue with biscuit base

Q: Can I make the biscuit base ahead of time?

A: Yes, you can prepare the biscuit base ahead of time and store it in the fridge until you are ready to assemble the lemon meringue pie. This can save time and streamline the baking process.

Q: How can I prevent the meringue from weeping or shrinking?

A: To prevent the meringue from weeping (releasing liquid) or shrinking, make sure to spread the meringue all the way to the edges of the filling to create a seal. Additionally, ensure the sugar is fully dissolved in the egg whites and the meringue is piled high with peaks to promote stable structure.

Q: Can I use a blow torch to brown the meringue instead of baking it?

A: Yes, you can use a kitchen blow torch to brown the meringue instead of baking it. Simply torch the meringue until the desired golden brown color is achieved.

Q: How should I store leftovers of Mary Berry’s Lemon Meringue with Biscuit Base?

A: Leftover lemon meringue pie can be stored in the refrigerator, covered with plastic wrap or stored in an airtight container, for up to 2-3 days. The meringue may soften slightly, but the flavors will still be delicious.

Q: Can I freeze Mary Berry’s Lemon Meringue Pie for later?

A: It is not recommended to freeze a lemon meringue pie with meringue topping, as the meringue can become soggy upon thawing. However, you can freeze the pie without the meringue and add the topping before serving for best results.

Conclusion:

Mary berry lemon meringue with biscuit base recipe is a delightful and crowd-pleasing dessert that combines the tangy freshness of lemons with the sweetness of meringue and the crunch of a buttery biscuit base. This classic dessert is simple to prepare, yet visually stunning and impressive. It’s the perfect treat to serve at any gathering or special occasion, and is guaranteed to be a hit with all who taste it. Enjoy the delicious flavors and textures of this lemon meringue pie with a twist, courtesy of the one and only Mary Berry.

See more healthy recipes

Top recipes