Lemon meringue pie with a biscuit base is a delicious dessert that shows what New Zealand is all about regarding food. This delicious treat is made with lemons, which give it a tangy, fresh taste, and meringue, which is sweet and fluffy and sits on a buttery biscuit crust. In this piece, we’ll show you how to make this famous New Zealand dessert step by step, making your mouth water as we go. This recipe will help you make a lemon meringue pie that will make your taste buds dance. It doesn’t matter if you’ve baked before or not.

What Is Lemon Meringue Pie?

A classic lemon meringue comprises a pastry crust, a baked lemon custard filling, and a meringue coating. After the cake has cooled, it is cut into segments to reveal flawless layers of lemon filling and meringue.

It appears that variants of this pie existed in France and the United States as early as the 19th century, although its origins are a bit obscure.

Why Should You Make (And Will Love) This Recipe?

First and foremost, this ideal lemon meringue pie begins with the crust. And this base is much simpler to make than a pie crust, and I think it tastes much superior. I get that people appreciate a good flaky pie crust, but this biscuit base is made with Biscoff cookies (or gingersnaps), which lend SUCH flavor and punch to complement the lemon! 

In addition to the delicious foundation, there are a few additional reasons why you’ll adore this recipe:

Everything in this pie, except the meringue, can be prepared up to two days in advance. The benefit of this is that making meringue is a quick process. When you are ready to serve the pie, remove it from the refrigerator and cover it with the meringue for a fresh pie that requires only 15 minutes of effort!

It is convenient – This lemon meringue pie with condensed milk does not use cornstarch to thicken the filling or cold butter to create a flaky crust. You only need a blender or food processor, a basin, and a whisk for the lemon filling to make the crust.

It employs a small number of pantry staples. The crust, filling, and garnish of this pie require ten ingredients. And the eggs and lemon are all utilized, so nothing is wasted. Furthermore (can you tell I’m excited about this recipe?? You already have all the ingredients for this refreshing pie in your larder and pantry.

Ingredients in Lemon Meringue Pie

Lemons: Without lemons, lemon meringue pie would not be what it is. You will need three to four lemons, and you’ll need both the zest and liquid.

Biscuits / Cookies: Utilize a basic biscuit, such as Arnotts Marie, Milk Coffee, or Milk Arrowroot. Graham crackers can also be used effectively. However, digestive biscuits have a much too intense flavor, so avoid them.  

Butter: Stick to unsalted butter for this recipe, as it is used in the crust and lemon filling.

Sugar: You can use regular white granulated sugar, but I recommend using caster (superfine) sugar because it dissolves faster and stops you from overbeating.

Eggs: Whites and yolks of eggs are used separately in this recipe. I use sizable, cage-free eggs.

Corn flour/cornstarch: Corn flour/cornstarch thickens the filling partially, with egg yolks doing the remainder. In addition to giving the meringue its ideal texture and preventing it from dripping, cornstarch is also used.

Salt: To intensify the flavors in this dish, a pinch of salt is all that is required.

Creating a gluten-free lemon meringue pie is as simple as substituting gluten-free wafers for traditional ones. Also, ensure that your cornflour and cornstarch are gluten-free.

How To Make This – Step by Step

1. Preparation

Biscuits in the oven. Egg whites should be refrigerated until ready for use. Ensure that there are NO egg yolks in the egg whites, or the meringue will fail.

2. Make the Biscuit Base

Thoroughly combine the melted butter, sugar, salt, and Biscoff wafers in a bowl until a biscuit base is formed.

3. Press and Bake

Press the cookie foundation into the bottom (and up the sides, if desired) of a standard 8-inch pan. I prefer to use a tart pan or a springform pan. You can also prepare a miniature version of these in a pie or cupcake tin. For 10 minutes, bake the base.

4. Make the Filling

While the bread is baking, put the filling ingredients in a bowl and stir them together until they form a smooth sauce. 

5. Add the Filling to the Base

As soon as the crust is removed from the oven, you can serve the custard over it. The custard filling is then baked again to set.

6. Bake and Cool

The custard should be baked for 25 to 30 minutes, then removed from the oven and allowed to chill for 30 minutes. After the initial chilling period, refrigerate the pie overnight or place it in the freezer for at least two hours.

7. Make the Meringue

When you’re ready to serve the pie, take the egg whites out of the fridge and let them warm up on the counter for 15 minutes before you start. Using the whisk tool on a stand mixer or an electric hand mixer, mix the cream of tartar and egg whites until soft peaks form. About 5 minutes should be enough time. Add a quarter cup of powdered sugar and stir until stiff peaks form, which should take 5 to 7 minutes. 

8. Make the Pie Pretty

Spread the meringue on top of the pie with a spatula or a spoon for a rustic look, or use a pastry bag to create any desired shape. Use a torch to caramelize the meringue or place it under a high broiler setting in the oven for 5 to 10 minutes or until golden brown. Take pleasure in it!

Tips For The Meringue Topping

If you’ve never made meringue before, you should follow a few tips and rules. Pay careful attention to the phases of the meringue (soft peaks/firm peaks).

• The egg whites should be whisked separately until soft peaks form. There should be no remaining egg white liquid; all egg whites should be white and frothy. When you remove the whisk, the tops will fall but keep their shape.
• To correctly whip the meringue, the sugar must be added slowly. Between each addition, take the time to count to 20. I make a cup of tea and load the laundry with an electric stand mixer while I count. A rapid addition of sugar may result in deflation or sobbing.
• Once all of the sugar has been added, the mixer’s speed is increased to high, and the mixture is beaten until it is smooth, glossy, and forms firm peaks. Pull the whisk out slowly, and if the peak stands erect with perhaps just the tip falling, you have reached stiff peaks.
• If you overbeat the meringue, it may disintegrate or even cause tears once baked.
• Before adding the meringue, the filling must be cooled slightly to be sufficiently firm when the meringue is distributed on top. I refrigerated it for 15 minutes, but you can leave it at ambient temperature for approximately 30 minutes.

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