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.

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

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