Mary berry Lemon Meringue with Biscuit Base

Mary berry Lemon Meringue with Biscuit Base is a delicious dessert that combines a crunchy biscuit base with tangy lemon curd and a fluffy, sweet meringue topping. The recipe calls for using a simple food processor to make the biscuit base, which cuts down on prep time. The lemon curd filling is made from fresh lemon juice and zest, egg yolks, sugar, and butter, resulting in a zesty, flavorful center. Finally, the meringue topping is whipped up and spread over the lemon curd layer, creating an airy finish to this classic dessert.

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Ingredients

• 200g digestive biscuits
• 100g unsalted butter, melted
• 4 medium free-range eggs, separated
• 397g can of sweetened condensed milk
• Zest and juice of 3 lemons
• 100g caster sugar

Instructions

To make the base:

1. Crush the digestive biscuits until they resemble fine crumbs.
2. Add the melted butter to the biscuit crumbs and stir well.
3. Pour the mixture into a 23cm loose-bottomed fluted tart tin and press it down evenly to form the base. After this,Chill in the fridge for 30 minutes.

To make the filling:

1. Preheat the oven to 170°C/150°CGas 3.
2. In a large bowl, whisk the egg yolks, condensed milk, lemon zest, and lemon juice together until well combined.
3. Pour the filling over the chilled biscuit base and bake in the oven for 20 minutes until set. Let it cool completely.

To make the meringue:

1. Whisk the egg whites until stiff peaks form.
2. Gradually add the caster sugar, whisking continuously, until the mixture is thick and glossy.
3. Spoon the meringue on top of the cooled pie, creating swirls with the back of a spoon.
4. Bake for another 10-15 minutes until the meringue is golden brown.

Quick Facts

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour and 5 minutes
• Yield: 8 servings
• Servings Suggestions: Serve with whipped cream or ice cream.
• Tips: If you don’t have a food processor to crush the biscuits, place them in a plastic bag and use a rolling pin to crush them instead. You can also add some vanilla extract to the biscuit base for extra flavor.
• Nutrition Information: Each serving contains approximately 487 calories, 28g fat, 53g carbs, 7g protein, and 44g sugar.
• Presentation: Cut the pie into slices and serve on a plate or in a bowl. Garnish with some lemon zest or fresh berries for added color andflavor. You could also dust some icing sugar on top of the meringue for a pretty finishing touch. Enjoy!

Variations and substitutions for Mary berry lemon meringue with biscuit base recipe:

• You can substitute the digestive biscuits with other types of biscuits like graham crackers, vanilla wafers or shortbread cookies.
• You could also try making a gluten-free version by using gluten-free biscuits instead of digestive biscuits.
• For a vegan version, use a vegan condensed milk or substitute it with coconut cream and add a vegan meringue made with aquafaba (chickpea water).
• If you want to make mini pies, divide the mixture into smaller tart tins and adjust the cooking time accordingly.
• For a change of flavor, try adding some lime juice and zest to the filling or use blood oranges or grapefruit instead of lemons.
• You could also experiment with differenttypes of meringue like adding some cocoa powder to the meringue for a chocolatey twist. Or use brown sugar instead of caster sugar to add a caramel flavor.
• If you want to make the recipe healthier, you could try using low-fat condensed milk or less sugar in the filling, and replace the meringue with whipped coconut cream.
• Finally, you could also add some texture to the biscuit base by mixing in some chopped nuts or seeds such as almonds, hazelnuts or chia seeds.

Recommendations and notices

• It is important to chill the pie crust in the fridge for at least 30 minutes before baking to prevent it from crumbling.
• When making the meringue, make sure your mixing bowl and whisk are clean and free of any oil or moisture as this can prevent the egg whites from whipping up properly.
• Avoid over-whisking the meringue as it can cause it to become grainy. Remember Stop whisking when you reach stiff peaks.
• Let the pie cool completely before adding the meringue, otherwise, the heat from the filling will cause the meringue to melt.
• Be careful when placing the pie in the oven after adding the meringue as it can be delicate and easily deflate or crack.
• Store any leftovers in the refrigerator, covered, and consume within 2-3 days for the best taste and texture. Enjoy baking!

Conclusion

Mary Berry’s lemon meringue with biscuit base recipe is a delicious and classic dessert that combines the tangy flavor of lemon curd with a sweet and crunchy biscuit base and fluffy meringue topping. It’s a great option for any occasion, whether it’s a special family dinner or a party with friends. By following the recipe and some key tips, you can achieve a perfect balance of flavors and textures that will delight everyone who tries it. So why not give it a try and enjoy the mouthwatering taste of this delightful dessert!

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