Recipe: Biscuit Base Lemon Meringue Pie
Lemon meringue pie is a popular dessert and we've got an amazing, no pastry recipe for you that will beat any from a shop. We've used a buttery biscuit base to save you making the pastry and the balance of zesty lemon curd and sweet soft meringue is just right.
- 150 g digestive biscuits
- 50 g butter, melted
- 3 egg whites
- 120 g caster sugar
- 2 large lemons
- 2 large eggs
- 150 g caster sugar
- 100 g cold butter, cubed
- 1 tsp corn flour, heaped
Make The Base
Crush the biscuits in a pan with a rolling pin until you have fine crumbs.
Pour in the melted butter to combine and press the biscuits into the base of a 20cm tin.
Whisk Lemon Juice With Eggs
Zest and juice both lemons into a large saucepan and then whisk in both eggs.
Melt In Butter & Thicken
Add the cubed butter, sugar and the corn flour before heating gently over a medium heat, gently whisking throughout.
Lower the heat when the mixture thickens then allow to simmer for a minute.
Set The Curd
Pour the curd over the biscuit base and place the cake tin into the fridge to set.
Whisk The Meringue
Whisk the meringue egg whites to stiff peaks in a clean bowl then add in the castor sugar.
Whisk again until the meringue mixture is stiff and glossy, then transfer the meringue to a piping bag with a star nozzle.
Pipe The Meringue
Turn the lemon meringue out of the cake tin and onto the serving plate before piping rosettes of meringue all over the top. Be as neat as you can at this stage.
Torch The Meringue & Serve
Caramelise the sugars in the meringue under a really hot grill or with a kitchen blow torch.
Serve as one dessert for friends and family to cut into.
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