What is Mary Berry Biscuit Base Lemon Meringue Pie
Mary Berry’s Biscuit Base Lemon Meringue Pie is a delightful twist on the classic dessert.
Mary Berry, a renowned British food writer and television presenter, is celebrated for her baking expertise.
This version of lemon meringue pie stands out due to its crumbly biscuit base, which offers a wonderful contrast to the smooth, tangy lemon filling and the fluffy, sweet meringue topping.
It’s a dessert that balances sweetness and tartness perfectly, making it irresistible to those who try it.
What Goes Best with Mary Berry Biscuit Base Lemon Meringue Pie
This lemon meringue pie is a showstopper on its own, but it pairs beautifully with a cup of hot tea or a cold glass of milk.
If you’re serving it as part of a larger meal or tea party, it complements light sandwiches or savory quiches, balancing the savory flavors with its sweet and tangy notes.
Ingredients
For its biscuit base:
- 250g digestive biscuits, crushed
- 100g butter, melted
For the lemon filling:
- 2 level tablespoons cornflour
- 100g caster sugar
- 2 lemons, zest and juice
- 2 egg yolks (reserve whites for meringue)
- 25g butter
For the meringue topping:
- 4 egg whites
- 200g caster sugar
How to Prepare Mary Berry Biscuit Base Lemon Meringue Pie
- Prepare the biscuit base: Mix the crushed digestive biscuits with melted butter until well combined. Press the mixture into the bottom and up the sides of a 23cm pie dish. Chill in the refrigerator for an hour to set.
- Make the lemon filling: In a saucepan, mix cornflour, caster sugar, and enough water to make a smooth paste. Stir in lemon zest and juice, then cook over medium heat, stirring constantly until thickened. Remove from heat, beat in egg yolks and butter, and pour into the biscuit base.
- Prepare the meringue topping: Preheat the oven to 150°C (300°F). In a clean, dry bowl, whisk the egg whites to soft peaks. Gradually add caster sugar, whisking until stiff peaks form and the meringue is glossy.
- Assemble and bake: Spoon the meringue over the lemon filling, spreading to the edges to seal. Bake for 45 minutes, or until the meringue is golden. Allow to cool before serving.
Mary Berry Biscuit Base Lemon Meringue Pie
Ingredients
- For the biscuit base:
- 250 g digestive biscuits crushed
- 100 g butter melted
- For the lemon filling:
- 2 level tablespoons cornflour
- 100 g caster sugar
- 2 lemons zest and juice
- 2 egg yolks reserve whites for meringue
- 25 g butter
- For the meringue topping:
- 4 egg whites
- 200 g caster sugar
Instructions
- Prepare the biscuit base: Mix the crushed digestive biscuits with melted butter until well combined. Press the mixture into the bottom and up the sides of a 23cm pie dish. Chill in the refrigerator for an hour to set.
- Make the lemon filling: In a saucepan, mix cornflour, caster sugar, and enough water to make a smooth paste. Stir in lemon zest and juice, then cook over medium heat, stirring constantly until thickened. Remove from heat, beat in egg yolks and butter, and pour into the biscuit base.
- Prepare the meringue topping: Preheat the oven to 150°C (300°F). In a clean, dry bowl, whisk the egg whites to soft peaks. Gradually add caster sugar, whisking until stiff peaks form and the meringue is glossy.
- Assemble and bake: Spoon the meringue over the lemon filling, spreading to the edges to seal. Bake for 45 minutes, or until the meringue is golden. Allow to cool before serving.
Notes
How to Serve Mary Berry Biscuit Base Lemon Meringue Pie
Serve the pie at room temperature to ensure the filling is set and the flavors are at their best. A light dusting of powdered sugar or lemon zest can add an extra touch of elegance.
How to Reheat Mary Berry Biscuit Base Lemon Meringue Pie
Reheating lemon meringue pie is not generally recommended, as the meringue can become chewy and lose its texture. However, if you must warm it up, do so gently in a low oven (about 100°C or 212°F) for a few minutes. Keep a close eye on it to prevent the meringue from overcooking.
How to Store Leftovers of Mary Berry Biscuit Base Lemon Meringue Pie
Leftover pie should be covered and stored in the refrigerator for up to 2 days. The meringue may weep slightly over time, so it’s best enjoyed as fresh as possible.
Frequently Asked Questions Regarding Mary Berry Biscuit Base Lemon Meringue Pie
- Can I make this pie in advance? The biscuit base and lemon filling can be prepared in advance, but the meringue should be made and added just before baking for the best results.
- Can I use a different type of biscuit for the base? Yes, while digestive biscuits are traditional, you can use graham crackers or any similar biscuit.
- Is it possible to make a gluten-free version? Absolutely, by using gluten-free biscuits for the base and ensuring your cornflour is gluten-free, you can easily adapt this recipe.
Nutritional Information and Facts
A slice of Mary Berry’s Biscuit Base Lemon Meringue Pie is a treat, and like all treats, it should be enjoyed in moderation. The exact nutritional content will vary based on the specific ingredients used, but a typical slice may contain:
- Calories: Approximately 300-400 kcal
- Fat: 15-20g (with saturated fat making up about half of this)
- Carbohydrates: 40-50g
- Sugars: 30-40g
- Protein: 3-5g
Key Nutritional Considerations
This dessert is high in sugar and fat, primarily due to the biscuit base and meringue topping.
For those watching their sugar intake or looking for a lighter option, reducing the sugar in the meringue and filling or serving smaller portions may be beneficial.
Regardless, Mary Berry’s Biscuit Base Lemon Meringue Pie remains a beloved dessert for special occasions and gatherings, where its delightful combination of flavors and textures can be thoroughly enjoyed by all.
