Biscuit Base Lemon Meringue Pie Recipe

Buttery Biscuit Base Lemon Meringue Pie Recipe for Sweet Smiles

Crafting a delectable biscuit base lemon meringue pie demands creativity and passion in the kitchen.

Crisp, buttery crumbs create a solid foundation for this classic dessert.

Layers of tangy lemon curd and fluffy meringue promise a sensational experience.

Precision matters when assembling each component to achieve perfect balance.

Culinary magic happens when simple ingredients combine with thoughtful technique.

Your taste buds will dance with every delightful bite of this sweet masterpiece.

Let’s embark on a delicious journey that transforms ordinary ingredients into an extraordinary treat.

Why Mary Berry Biscuit Base Lemon Meringue Pie Stands Out

Why Mary Berry Biscuit Base Lemon Meringue Pie Stands Out
  • Craft a Perfect Dessert: Master a classic pie that balances tangy lemon filling with silky meringue topping, creating a showstopping treat that impresses everyone.
  • Minimal Skill Required: Beginner bakers can confidently tackle this recipe with straightforward steps and basic kitchen tools, ensuring success even for novice cooks.
  • Versatile Crowd-Pleaser: Suitable for various occasions from family gatherings to dinner parties, this dessert appeals to different age groups with its delightful sweet-tart flavor profile.
  • Make-Ahead Magic: Prepare the pie in advance and chill, allowing stress-free entertaining and giving flavors time to meld beautifully before serving.

What You Need For Mary Berry Biscuit Base Lemon Meringue Pie

Crust Base:
  • Graham Crackers: A classic sweet and buttery base that provides a delightful crunch for the pie.
  • Unsalted Butter: Helps bind the cracker crumbs and creates a rich, smooth foundation for the pie.
  • Egg White: Adds structure and helps the crust hold together when baked.
Lemon Filling:
  • Sugar: Provides sweetness and balances the tartness of the lemon.
  • Cornflour: Thickens the lemon filling to create a smooth, luxurious texture.
  • Lemon Juice, Water: Creates the bright, tangy flavor profile of the filling.
  • Egg Yolks: Adds richness and helps to set the lemon custard.
  • Unsalted Butter, Lemon Zest: Enhances the flavor and adds depth to the lemon filling.
  • Salt: Heightens and balances the overall flavor of the filling.
Meringue Topping:
  • Egg Whites: The primary structure for creating the light and fluffy meringue.
  • Sugar: Sweetens and stabilizes the meringue.
  • Cornflour: Helps to stabilize and prevent weeping in the meringue.

Step-By-Step For Mary Berry Biscuit Base Lemon Meringue Pie

Step-By-Step For Mary Berry Biscuit Base Lemon Meringue Pie

Step 1: Create Buttery Biscuit Foundation

Warm your oven to 350F. Crush biscuits into fine crumbs. Whisk egg white gently, then blend with melted butter and biscuit crumbs. Press this mixture firmly into a 9-inch removable tart tin, carefully pushing up the sides. Bake for 10 minutes until set. Allow to cool completely.

Step 2: Craft Zesty Lemon Filling

In a saucepan, combine:
  • Sugar
  • Cornflour
  • Salt
Slowly pour in lemon juice and water, whisking continuously. Cook over medium heat, stirring until the mixture thickens and bubbles. Remove from heat, then fold in:
  • Butter
  • Lemon zest

Quickly whisk in egg yolks. Return to heat for one minute to ensure complete cooking. Pour warm filling into the prepared base and let settle for 30 minutes.

Step 3: Whip Fluffy Meringue Topping

Beat egg whites until soft peaks form. Gently sift cornflour into the mixture. Gradually add sugar, one tablespoon at a time, beating between each addition. Continue until the meringue becomes glossy and forms stiff peaks. Spread meringue evenly over lemon filling, ensuring it seals to the crust edges.

Step 4: Bake and Chill Perfectly

Bake at 350F for 15-20 minutes until meringue turns a light golden color. Cool at room temperature for 2 hours. Refrigerate for 3-4 hours before slicing and serving.

Smart Tips For Mary Berry Biscuit Base Lemon Meringue Pie

  • Perfectly Crush Biscuits: Use a food processor or rolling pin to create fine, even crumbs for a smooth, compact base that holds together beautifully.
  • Control Lemon Filling Consistency: Whisk constantly while cooking to prevent lumps and achieve a silky, thick filling that sets perfectly.
  • Stabilize Meringue Peak: Add cornflour while beating egg whites to create a more stable, glossy meringue that holds its shape without weeping.
  • Seal Meringue Edges: Spread meringue to touch the crust edges completely, preventing shrinkage and creating a beautiful, professional finish.
  • Chill for Perfect Slicing: Allow the pie to cool at room temperature, then refrigerate to set the filling and make clean, precise cuts easier.

Twists To Try On Mary Berry Biscuit Base Lemon Meringue Pie

  • Gluten-Free Crumb Base: Replace traditional biscuits with gluten-free graham crackers or almond flour cookies for a celiac-friendly version.
  • Vegan Meringue Alternative: Use aquafaba (chickpea liquid) instead of egg whites, whipped with cream of tartar and sugar to create a stable meringue topping.
  • Lime Citrus Swap: Substitute lemon juice and zest with fresh lime for a tangy tropical flavor profile that keeps the same recipe structure.
  • Low-Sugar Option: Replace sugar with monk fruit sweetener or stevia in both filling and meringue, reducing overall calorie and carbohydrate content while maintaining sweetness.

Great Pairings For Mary Berry Biscuit Base Lemon Meringue Pie

  • Harmonious Wine Pairing: Select a crisp, slightly sweet Riesling that complements the pie's tangy lemon filling and balances the meringue's sugary texture.
  • Refreshing Beverage Match: Brew a chilled Earl Grey tea with its bergamot notes, creating a delightful citrus harmony that enhances the lemon's brightness.
  • Creamy Accompaniment: Serve a small scoop of vanilla bean ice cream alongside the pie, providing a cool, smooth contrast to the zesty and sweet layers.
  • Palate-Cleansing Option: Pour a sparkling elderflower spritzer that cuts through the richness, offering a light and effervescent counterpoint to the dense dessert.

How To Keep Mary Berry Biscuit Base Lemon Meringue Pie Fresh

  • Store the lemon meringue pie in an airtight container in the refrigerator for up to 3 days. Cover loosely with plastic wrap to prevent the meringue from sticking.
  • Wrap the cooled pie base and lemon filling separately in plastic wrap, then aluminum foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before adding fresh meringue.
  • Warm individual slices at room temperature for 15-20 minutes. Avoid using a microwave, as it can make the meringue soggy and the crust lose its crispness.
  • For optimal texture and taste, enjoy the pie within 24 hours of preparation. The meringue tends to weep and lose its structure after a few days.

FAQs For Mary Berry Biscuit Base Lemon Meringue Pie

  • How do I prevent the meringue from weeping or separating?Make sure to add sugar gradually while beating egg whites and ensure sugar is completely dissolved. Cornflour helps stabilize the meringue and prevent weeping.
  • Why is my lemon filling not setting properly?Always use cornflour and cook the filling until it thickens and bubbles. Accurate measurement of cornflour and constant stirring are key to achieving the right consistency.
  • Can I use bottled lemon juice instead of fresh?Fresh lemon juice is recommended for the best flavor. Bottled juice works, but might lack the bright, vibrant taste and natural zestiness of fresh lemons.
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Biscuit Base Lemon Meringue Pie Recipe

Biscuit Base Lemon Meringue Pie Recipe


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4.5 from 9 reviews

  • Total Time: Approximately 3 hours 30 minutes to 4 hours
  • Yield: 8 1x

Description

Luscious lemon meringue pie blends buttery biscuit crust with tangy citrus filling and pillowy meringue topping. Zesty layers create a perfect balance of sweet and tart, inviting you to savor each delightful bite.


Ingredients

Scale

Biscuit Base:

  • 250 grams (8.8 ounces) plain sweet biscuits
  • 100 grams (7 tablespoons / 3.5 ounces) unsalted butter, melted

Lemon Filling:

  • 3/4 cup (150 grams / 5.3 ounces) caster sugar
  • 1/3 cup (40 grams / 1.3 ounces) cornflour (cornstarch)
  • Pinch of salt
  • 3/4 cup (180 milliliters) lemon juice
  • 1 cup (250 milliliters) water
  • 42 grams (3 tablespoons / 1.5 ounces) unsalted butter, chopped
  • Finely grated zest of 2 lemons (about 1 tablespoon)
  • 5 egg yolks

Meringue Topping:

  • 1 egg white
  • 4 egg whites, cold
  • 3 teaspoons cornflour (cornstarch)
  • 1 cup (200 grams / 7 ounces) caster sugar

Instructions

  1. Craft the foundational layer by heating the oven to 180C (160C fan). Pulverize the biscuits into fine crumbs, then integrate whisked egg white with melted butter. Firmly compress the mixture across the tart tin base and sides, ensuring an even distribution. Bake for 10 minutes, then allow to cool completely.
  2. Create the citrus filling by combining sugar, cornflour, and salt in a saucepan. Introduce lemon juice and water gradually, maintaining constant whisking. Simmer over medium heat until the mixture thickens and bubbles. Remove from heat, incorporate butter and zest, then rapidly fold in egg yolks. Return to heat for one minute to ensure complete cooking. Transfer the warm filling onto the prepared crust, allowing it to settle for 30 minutes.
  3. Construct the meringue topping by whipping egg whites until soft peaks emerge. Delicately sift cornflour into the mixture. Incrementally introduce sugar, one tablespoon at a time, whisking between additions. Continue until the mixture achieves a glossy, stiff consistency. Carefully spread the meringue across the lemon filling, creating a complete seal against the crust edges.
  4. Finalize the pie by baking at 180C for 15-20 minutes until the meringue develops a light golden hue. Allow the pie to cool at room temperature for two hours, then refrigerate for 3-4 hours before serving.

Notes

  • Ensure biscuits are crushed ultra-finely to create a smooth, compact base that holds together perfectly when sliced.
  • Use fresh, room-temperature lemons for maximum zesty flavor and brightest citrus notes in the filling.
  • When making meringue, carefully separate egg whites without any yolk trace to guarantee perfect peak formation and glossy texture.
  • For gluten-free adaptation, substitute regular biscuits with gluten-free graham crackers or almond flour-based crackers, maintaining the same crushing and mixing technique.
  • Prep Time: Approximately 20 minutes
  • Cook Time: Approximately 35-40 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 8
  • Calories: 260 kcal
  • Sugar: 27 g
  • Sodium: 70 mg
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0.1 g
  • Carbohydrates: 35 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 90 mg
Jackson Reid

Jackson Reid

Founder & Recipe Developer

Expertise

  • Single-serving recipe development
  • Global flavor fusion
  • Minimalist cooking techniques
  • Food photography and styling

Education

Holyoke Community College – HCC-MGM Culinary Arts Institute
Certificate in Culinary Arts
Focus: Farm-to-table cuisine, sustainable cooking practices, and hands-on kitchen training


Jackson’s love for cooking began one dish at a time. After earning his Culinary Arts Certificate from Holyoke Community College’s HCC-MGM Culinary Arts Institute, he focused on what mattered most: creating recipes that are simple to follow and full of flavor.
At 10 Below Ice Cream, Jackson brings together global influences and a less-is-more approach. His recipes reflect his belief that good food doesn’t need to be complicated; it just needs to make sense, taste great, and feel right.
When he’s not testing ingredients or adjusting seasonings, you’ll find him hiking near Asheville, exploring local markets, or chasing the best light for food photos.

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