Gradually add in the caster sugar one tablespoon at a time whisking between additions. They should look a similar consistency to whipped cream and be thick, bright white and glossy. Serve cool. Put the biscuits into a strong, clean plastic bag and crush with a rolling pin. Pour the lemon mixture into the biscuit base and set aside. First make the pastry. I believe anyone can learn to confidently make show-stopping recipes that look and taste amazing. Save my name, email, and website in this browser for the next time I comment. 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. Spoon a layer of the lemon curd over the biscuit base and leave to cool and set. 400g tin condensed milk. Here you’ll find a collection of homemade, tried and tested recipes. 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. Your email address will not be published. Pre-heat the oven to 180C/350F/Gas 4. The mixture should be stiff and glossy. 280g digestive biscuits, broken up. 5 Spoon the meringue over the surface of the filling in separate blobs, then spread gently with the back of your spoon to cover the filling to the biscuit-lined edges. Slowly add water and lemon juice stirring continually until smooth. Bake for 10 – 15 minutes or until the filling is set and the meringue is browning slightly. Cover the biscuit base with the curd. For the base:150g ginger nut biscuits75g unsalted butter, For the lemon curd:Finely grated zest of 3 lemonsJuice of 6 lemons50ml water2 tablespoons cornflour175g caster sugar3 large egg yolks25g unsalted butter, For the meringue:3 large egg whites175g caster sugar1 teaspoon cornflour. Prepare 4 loose based individual tart tins by lightly greasing the sides and base with a little butter. Be patient as this could take 10-15 minutes. Celebrate World Egg Day with these 6 internationally inspired egg breakfasts, Pink pineapples are here to make 2020 a little brighter, How Cape Town’s Coloured community has been influenced by the sea for decades, Infographic: Cool down with these summer smoothie ideas, Everything you need for an at-home garden picnic, Kitchen Confidence: How to shop once in a week and feed yourself every night, WATCH: How to make vegan sumac-roasted strawberry ice cream. Place in the fridge to set for at least 30 minutes. Start with the biscuit base. 125g caster sugar. Lightly swirl the surface of the meringue, then bake for 15-20 minutes or until the meringue is pale golden. zest and juice of 3 lemons. Spoon or pipe the meringue onto the filing. In a microwave-safe bowl melt the butter in 20 second increments until liquid. Gently heat over a low setting, stirring continuously, until the curd starts to thicken. Crush the ginger nut biscuits to fine crumbs, using a rolling pin or food processor. Stir through the melted butter evenly. The case is simply crushed biscuits and a little melted butter (no pastry making skills required). Spoon over … Spicy ginger nut cases, filled with a zesty lemon curd, and finished with a swirl of melt-in-your-mouth meringue. Fold in the cornflour. Place on a medium heat, stir as it thickens (around 3 mins) Remove from heat and stir in butter, lemon zest and egg yolks. Leave to cool (overnight is fine) Meringue-heat oven to 220. Please enter your username or email address to reset your password. 5 Spoon the meringue over the surface of the filling in separate blobs, then spread gently with the back of your spoon to cover the filling to the biscuit-lined edges. The meringue will take you no more than 10 minutes to whip up, and if you’re like me and find homemade meringue a little scary, check out this helpful video tutorial from BBC Good Food. Leave to cool completely before removing the tarts from the tin. Bake the tartlets in the oven for 15 minutes, until the meringue tops have lightly browned. Mix the condensed milk, lemon juice, zest and the 3 egg yolks. Measure the flour and butter into a food processor and blend together until the mixture resembles fine breadcrumbs.