Easy Biscuit Base Lemon Meringue Pie recipe

There’s something undeniably magical about the combination of tangy lemon curd, sweet, billowy meringue, and a crisp, buttery crust. For years, lemon meringue pie was a dessert I admired from afar, often intimidated by the perceived complexity of making it from scratch. That was until I stumbled upon this recipe for an Easy Biscuit Base Lemon Meringue Pie. Let me tell you, it was a game-changer! From the first bite, my family was hooked. The biscuit base, a delightfully simple twist on the traditional pastry crust, is not only easier to prepare but adds a unique, slightly crumbly texture that complements the smooth lemon filling and light meringue beautifully. Even my picky eater, who usually shies away from anything too “tart,” couldn’t get enough. This recipe has become a regular request for weekend gatherings and special occasions, and I’m thrilled to share it with you. If you’ve been hesitant to try making lemon meringue pie, or simply looking for a fuss-free yet utterly delicious version, look no further. This Easy Biscuit Base Lemon Meringue Pie is your answer to effortless dessert perfection.

Ingredients for Your Easy Biscuit Base Lemon Meringue Pie

To create this delightful dessert, you’ll need a handful of simple ingredients that you likely already have in your pantry and refrigerator. Quality ingredients are key to achieving the best flavor and texture, so choose the freshest lemons you can find and opt for good quality butter and eggs. Here’s what you’ll need to gather:

For the Biscuit Base:

• 250g (2 cups) Plain Flour (All-Purpose Flour): This forms the foundation of our biscuit base. Ensure it’s fresh and properly measured for the right texture. Using a kitchen scale for accuracy is always recommended in baking.
• 125g (1/2 cup) Cold Unsalted Butter, cubed: Cold butter is crucial for creating flaky biscuits. Unsalted butter allows you to control the salt content of the base. Cubing it into small pieces helps it incorporate more easily.
• 50g (1/4 cup) Caster Sugar (Granulated Sugar): Adds a touch of sweetness to the biscuit base and helps with browning. Caster sugar, with its finer granules, dissolves more readily.
• Pinch of Salt: Enhances the flavors of the other ingredients and balances the sweetness.
• Approximately 60-80ml (1/4 – 1/3 cup) Cold Water: Used to bring the dough together. The amount may vary depending on your flour and the humidity. Add it gradually until the dough just comes together.

For the Lemon Filling:

• 4 Large Egg Yolks: Egg yolks provide richness and structure to the lemon curd. Use large, fresh eggs for the best results.
• 175g (3/4 cup + 2 tablespoons) Caster Sugar (Granulated Sugar): Sweetens the lemon filling and helps to thicken it.
• 120ml (1/2 cup) Fresh Lemon Juice: The star of the show! Freshly squeezed lemon juice is essential for that bright, tangy lemon flavor. Avoid bottled lemon juice for the best taste. You’ll need approximately 3-4 lemons depending on their size and juiciness.
• 50g (1/4 cup) Cornstarch (Cornflour): Acts as the thickening agent for the lemon curd, creating a smooth and stable filling.
• 120ml (1/2 cup) Water: Used to create a smooth slurry with the cornstarch and helps to thin the lemon filling to the right consistency.
• 50g (1/4 cup) Unsalted Butter, cubed: Adds richness and a glossy sheen to the lemon curd. Add it at the end for a velvety texture.
• Zest of 2 Lemons: Lemon zest is where much of the lemon flavor resides. Use a microplane or fine grater to zest the lemons, being careful to only grate the yellow part and avoid the bitter white pith.

For the Meringue Topping:

• 4 Large Egg Whites: The base of our fluffy meringue. Ensure they are completely free of any yolk for proper whipping.
• 200g (1 cup) Caster Sugar (Granulated Sugar): Sweetens and stabilizes the meringue. Caster sugar dissolves easily into the egg whites.
• 1/4 teaspoon Cream of Tartar (or a pinch of salt): Stabilizes the egg whites and helps them whip to stiff peaks. Cream of tartar is preferred, but a pinch of salt can be used as a substitute.
• 1 teaspoon Vanilla Extract (Optional): Adds a hint of vanilla flavor to the meringue, complementing the lemon.

Step-by-Step Instructions to Bake Your Lemon Meringue Pie

Now that you have all your ingredients ready, let’s embark on the delightful journey of baking this Easy Biscuit Base Lemon Meringue Pie. Follow these step-by-step instructions carefully for a guaranteed success. Don’t be intimidated by the multiple components – each step is straightforward, and the result is well worth the effort.

Making the Easy Biscuit Base:

1. Prepare the Dry Ingredients: In a large mixing bowl, whisk together the plain flour, caster sugar, and salt. This ensures the ingredients are evenly distributed.
2. Incorporate the Cold Butter: Add the cubed cold butter to the dry ingredients. Using your fingertips or a pastry blender, rub the butter into the flour mixture until it resembles coarse breadcrumbs. The mixture should have a sandy texture with some pea-sized pieces of butter still visible. This is crucial for creating a flaky biscuit base. Avoid overworking the dough at this stage.
3. Add Cold Water Gradually: Start adding the cold water, one tablespoon at a time, mixing gently with a fork after each addition. Continue adding water until the dough just comes together into a shaggy mass. Be careful not to add too much water, as this can make the biscuit base tough. You want the dough to be moist enough to hold together but not sticky.
4. Form a Dough Disc and Chill: Gently gather the dough together with your hands and form it into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes. Chilling the dough is essential as it allows the gluten to relax, making the dough easier to roll and prevents shrinkage during baking. It also firms up the butter, contributing to a flakier texture.
5. Roll Out the Dough: Preheat your oven to 180°C (350°F). Lightly flour a clean work surface. Remove the chilled dough from the refrigerator and unwrap it. Roll out the dough into a circle approximately 3-4mm thick and large enough to fit your 9-inch pie dish, with some overhang.
6. Line the Pie Dish: Carefully lift the rolled-out dough and gently drape it into your 9-inch pie dish. Press the dough into the base and up the sides of the dish. Trim off any excess dough hanging over the edge, leaving about a 1cm overhang. Crimp the edges of the dough with your fingers or a fork to create a decorative edge.
7. Blind Bake the Biscuit Base: Prick the base of the dough all over with a fork. This prevents it from puffing up during baking. Line the dough with parchment paper and fill it with baking beans or dried rice to weigh it down. Blind bake in the preheated oven for 15 minutes.
8. Remove Baking Beans and Bake Further: Carefully remove the parchment paper and baking beans. Return the pie crust to the oven and bake for another 10-15 minutes, or until the base is lightly golden brown and cooked through. The biscuit base should be firm and slightly crisp. Let the biscuit base cool completely while you prepare the lemon filling.

Making the Tangy Lemon Filling:

1. Prepare the Lemon Juice and Zest: Zest 2 lemons, being careful to avoid the white pith. Juice the lemons until you have 120ml (1/2 cup) of fresh lemon juice. Set aside.
2. Whisk Egg Yolks and Sugar: In a medium saucepan, whisk together the egg yolks and caster sugar until pale and slightly thickened. This incorporates air and creates a smoother curd.
3. Combine Cornstarch and Water: In a separate small bowl, whisk together the cornstarch and water until smooth and there are no lumps. This creates a slurry that will thicken the lemon filling without clumps.
4. Add Lemon Juice and Cornstarch Slurry: Gradually whisk the lemon juice and cornstarch slurry into the egg yolk mixture in the saucepan. Ensure everything is well combined.
5. Cook the Lemon Filling: Place the saucepan over medium heat and cook, stirring constantly with a whisk, until the mixture thickens and comes to a gentle simmer. This usually takes about 5-7 minutes. Continue to cook for another minute or two, stirring constantly, to ensure the cornstarch is fully cooked and the filling is thick enough to coat the back of a spoon. Be patient and keep stirring to prevent scorching.
6. Remove from Heat and Stir in Butter and Zest: Remove the saucepan from the heat and immediately stir in the cubed unsalted butter and lemon zest. Stir until the butter is completely melted and incorporated into the lemon filling, creating a glossy and smooth curd.
7. Pour Filling into Biscuit Base: Pour the hot lemon filling into the cooled biscuit base, spreading it evenly. Set aside while you prepare the meringue.

Creating the Fluffy Meringue Topping:

1. Prepare Egg Whites: Ensure your mixing bowl and whisk are spotlessly clean and grease-free. This is crucial for achieving stiff meringue peaks. Place the egg whites and cream of tartar (or salt) in the clean mixing bowl.
2. Whip Egg Whites to Soft Peaks: Using an electric mixer (stand mixer or hand mixer), beat the egg whites on medium speed until soft peaks form. Soft peaks are when the meringue holds its shape briefly but the tips curl over when the whisk is lifted.
3. Gradually Add Sugar and Whip to Stiff Peaks: Gradually add the caster sugar, one tablespoon at a time, while continuing to beat on medium-high speed. Beat until all the sugar is incorporated and the meringue is glossy, smooth, and forms stiff, glossy peaks. Stiff peaks are when the meringue stands straight up when the whisk is lifted and holds its shape firmly. If using, stir in the vanilla extract at this stage.
4. Spread Meringue Over Lemon Filling: Immediately spoon the meringue over the hot lemon filling. Spread it evenly, ensuring it reaches the edges of the biscuit base to seal the filling. You can create decorative swirls and peaks with the back of a spoon or a spatula.

Browning the Meringue and Final Baking:

1. Brown the Meringue: You have two options for browning the meringue:
   • Oven Browning: Place the pie back in the preheated oven (180°C/350°F) for 5-7 minutes, or until the meringue is lightly golden brown on top. Watch it carefully to prevent burning.
   • Blowtorch Browning (Optional): For a more controlled and even browning, use a kitchen blowtorch to carefully torch the meringue until golden brown. This method is quicker and gives a beautiful caramelized finish.
2. Cool Completely: Once the meringue is browned to your liking, remove the pie from the oven (or after torching). Let the lemon meringue pie cool completely at room temperature for at least 2-3 hours before slicing and serving. This allows the filling to set properly and the meringue to stabilize. Avoid refrigerating the pie immediately as this can cause the meringue to weep.

Nutrition Facts for Easy Biscuit Base Lemon Meringue Pie

Please note that these are approximate values and can vary depending on ingredient brands, specific measurements, and serving sizes.

• Servings: This recipe typically yields 8 servings.
• Calories per Serving (approximate): 450-550 calories per serving.

Approximate Nutritional Breakdown per Serving (estimated):

• Calories: 450-550 kcal
• Protein: 7-9g
• Fat: 20-25g
  • Saturated Fat: 12-15g
• Cholesterol: 150-180mg
• Sodium: 150-200mg
• Carbohydrates: 60-70g
  • Sugar: 40-50g
• Fiber: 1-2g

This lemon meringue pie is a dessert and should be enjoyed in moderation as part of a balanced diet. It is relatively high in sugar and fat due to the meringue, lemon filling, and biscuit base.

Preparation Time for Easy Biscuit Base Lemon Meringue Pie

• Prep Time: Approximately 45-60 minutes (including making the biscuit base, lemon filling, and meringue).
• Chill Time (Biscuit Base): Minimum 30 minutes.
• Bake Time (Biscuit Base): 25-30 minutes (blind baking and final baking).
• Bake Time (Meringue Browning): 5-7 minutes (oven method, or a few minutes with a blowtorch).
• Cooling Time: Minimum 2-3 hours (at room temperature).
• Total Time (excluding cooling): Approximately 2-2.5 hours.
• Total Time (including cooling): Minimum 4-5 hours.

While the total time might seem lengthy, much of it is inactive time (chilling and cooling). The active preparation and baking are manageable and broken down into stages.

How to Serve Your Delicious Lemon Meringue Pie

This Easy Biscuit Base Lemon Meringue Pie is a showstopper dessert that’s perfect for various occasions. Here are some serving suggestions to elevate your pie enjoyment:

• Classic Slice:
  • The most straightforward and satisfying way to serve is simply as a classic slice.
  • Use a sharp, serrated knife to cut clean slices.
  • Serve on dessert plates, allowing the beautiful layers of biscuit, lemon, and meringue to shine.
• With Fresh Berries:
  • Enhance the presentation and flavor by serving each slice with a side of fresh berries.
  • Raspberries, blueberries, or strawberries pair beautifully with the tangy lemon and sweet meringue.
  • The slight tartness of the berries complements the pie perfectly.
• Dusting of Powdered Sugar:
  • For a delicate and elegant touch, lightly dust the meringue with powdered sugar just before serving.
  • This adds a subtle sweetness and visual appeal.
• Mint Garnish:
  • A sprig of fresh mint adds a pop of green color and a refreshing aroma.
  • Place a small sprig of mint next to each slice for a simple yet sophisticated garnish.
• Whipped Cream (Optional):
  • While the meringue is already rich, some may enjoy a dollop of lightly sweetened whipped cream alongside their slice.
  • This adds extra creaminess and richness. However, it is not traditionally served with lemon meringue pie.
• Coffee or Tea Pairing:
  • Lemon meringue pie is a wonderful dessert to enjoy with a cup of hot coffee or tea.
  • The slight acidity of the lemon cuts through the richness of coffee, and the sweetness complements both beverages.
• Chilled Serving:
  • While best cooled at room temperature initially, lemon meringue pie is typically served slightly chilled.
  • After it has cooled completely at room temperature, you can gently refrigerate it for a short period (30-60 minutes) before serving for a slightly cooler texture. Avoid prolonged refrigeration as it can affect the meringue.

Additional Tips for Baking the Perfect Lemon Meringue Pie

To ensure your Easy Biscuit Base Lemon Meringue Pie is a resounding success, consider these helpful tips:

1. Use Cold Ingredients for the Biscuit Base: Cold butter and cold water are essential for creating a flaky biscuit base. Keep your butter chilled right up until you incorporate it into the flour, and use ice-cold water to bring the dough together. This prevents the butter from melting into the flour, resulting in a tender and flaky crust.
2. Don’t Overwork the Biscuit Dough: Overworking the dough develops the gluten, leading to a tough biscuit base. Mix the dough just until it comes together, and avoid kneading it. Gentle handling is key to a tender crust.
3. Blind Bake the Biscuit Base Properly: Blind baking is crucial to prevent a soggy bottom crust. Weigh down the parchment paper with baking beans or dried rice to ensure the base stays flat during baking. Baking it until lightly golden brown ensures it’s fully cooked and crisp.
4. Make Sure Egg Whites are Room Temperature and Grease-Free for Meringue: Room temperature egg whites whip up to a greater volume than cold egg whites. Also, ensure your mixing bowl and whisk are scrupulously clean and free of any grease or yolk. Even a tiny trace of grease can prevent the egg whites from whipping properly. Wiping your bowl and whisk with lemon juice or vinegar before starting can help ensure they are grease-free.
5. Bake Meringue at a Lower Temperature (Optional for Oven Browning): If you choose to brown the meringue in the oven, consider slightly lowering the oven temperature to 160°C (325°F) for a longer browning time (around 10-15 minutes). This gentler heat can help prevent the meringue from becoming too dry or cracking. Watch it closely and adjust the time as needed.

Frequently Asked Questions (FAQ) About Easy Biscuit Base Lemon Meringue Pie

Here are some common questions you might have when making this delicious lemon meringue pie:

Q1: Can I make the biscuit base ahead of time?

A: Yes, absolutely! You can make the biscuit base dough up to 2 days in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. You can also blind bake the biscuit base a day ahead and store it at room temperature in an airtight container until you’re ready to fill it. This is a great time-saver when preparing for a special occasion.

Q2: My meringue is weeping. How can I prevent this?

A: Weeping, or syneresis, in meringue is when liquid pools at the bottom. Several factors can cause this. Ensure you whip your meringue to stiff, glossy peaks. Underwhipped meringue is more prone to weeping. Also, make sure the sugar is fully dissolved into the egg whites. Using caster sugar helps with this. Stabilizing the meringue with cream of tartar or a pinch of salt can also reduce weeping. Finally, avoid refrigerating the pie immediately after baking, as rapid cooling can contribute to weeping. Let it cool completely at room temperature first.

Q3: Can I use bottled lemon juice instead of fresh lemon juice?

A: While bottled lemon juice can be used in a pinch, fresh lemon juice is highly recommended for the best flavor in lemon meringue pie. Freshly squeezed lemon juice has a brighter, more vibrant, and less processed taste that significantly enhances the lemon curd. Bottled lemon juice can sometimes have a slightly metallic or artificial flavor. If possible, always opt for fresh lemons for the most delicious results.

Q4: Can I use a different type of sugar?

A: Caster sugar (granulated sugar) is recommended for both the biscuit base, lemon filling, and meringue because it dissolves easily and provides the right level of sweetness. While you could technically use other sugars like brown sugar in the biscuit base for a different flavor profile, it will alter the texture and taste. For the meringue and lemon filling, it’s best to stick with caster sugar for optimal results.

Q5: How long does lemon meringue pie last and how should I store it?

A: Lemon meringue pie is best enjoyed within 2-3 days of baking. Store leftover pie loosely covered at room temperature for the first day. After that, you can store it in the refrigerator for up to 2 more days. However, be aware that refrigerating meringue can sometimes cause it to weep or become slightly sticky in texture over time. For the best texture and appearance, consume it as fresh as possible. Avoid storing it in airtight containers as this can also trap moisture and affect the meringue.

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