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Biscuit Base Lemon Meringue Pie

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This recipe was based upon a Mary Berry suggestion to use a biscuit base instead of the more traditional pastry. (This makes life much easier as it removes the difficulty of getting the pastry right!) This is my version of the pie :)

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Rate this recipe 4.6/5 (9 Votes)

Ingredients

  • 400g digestives
  • 65g Stork (or other baking spread)
  • 411g jar lemon curd
  • 2 large egg whites
  • 125g caster sugar

Details

servings 8
Level of difficulty Easy
Preparation time 30mins
Cooking time 20mins
Cost Average budget

Preparation

Step 1

Place the digestives in a bag, tie a knot in the end and bash into crumbs using a wooden spoon. (Alternatively, simply whizz in a blender)

Step 2

Melt the butter in a microwave (use a microwavable bowl!!!) then stir the biscuit in.

Step 3

Use the back of the spoon to press the biscuit mix into the base of a round, 8 inch cake tin. Place this in the fridge to cool.

Step 4

Preheat the oven to 190 C.
Place the egg whites into a large, clean bowl and whisk until soft peaks form. Add the sugar a spoonful at a time and whisk well after each addition.

Step 5

Spread the lemon curd over the biscuit base and level using a blunt knife.

Step 6

Dollop the meringue over the lemon curd then use the back of the spoon to level the surface before using your finger (clean!) to create small peaks across the surface to give a cool effect.

Step 7

Bake in the oven for 15-20 mins until the meringue has begun to turn a light brown.

In the photo I used 3 egg whites and 175g caster sugar but I felt it rather overpowered the lemon curd so have cut down the amounts for this recipe.

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