Lemon Meringue Pie with Biscuit Base
This lemon meringue pie with a biscuit base features Biscoff cookies and is so easy to make. It's a perfect foundation for lemon meringue!
Prep Time: 15 minutes
Total Time: 2 hours 55 minutes
Protein: 11g
Serves:
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Ingredients
Biscuit Base For Lemon Meringue Pie
- 8.8 oz Biscoff cookies ((one sleeve))
- 6 tablespoon butter (melted)
- ¼ tablespoon granulated sugar
- ¼ teaspoon salt
Lemon Custard Ingredients
- 28 oz sweetened condensed milk ((2 small cans))
- ¼ teaspoon salt
- ½ cup lemon juice + juice from 2 lemons
- zest from 2 lemons
- 6 egg yolks
Meringue Ingredients
- 6 egg whites
- ½ teaspoon cream of tartar
- 1-½ cup powdered sugar
Before you start!
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Instructions
Make the Pie:
- Preheat the oven to 350 degrees. Separate the egg whites from the egg yolks - make sure there are NO yolks mixed with the egg whites otherwise the meringue won’t work. Place the egg whites in the fridge for making the meringue later.
- Pulverize the cookies using a food processor or blender. Mix them with the melted butter, sugar, and salt until fully combined.
- Press the biscuit base into the base and up the sides of an 8” tart pan or pie tin. You can also just press the bse into the bottom of a springform pan or cupcake tins. Bake for 10 minutes.
- While that bakes, whisk the filling ingredients together until smooth. You will use the zest of the two lemons, the juice from the two lemons plus ½ a cup of additional lemon juice for the filling.
- After removing the crust, pour the filling over it and return to the oven. Bake for 25-30 minutes until just set and slightly jiggly. Gently tap the top to ensure it is solid but has a slight give. This means the filling is set.
- Allow to cool for 30 minutes at room temperature and then transfer to the fridge overnight (4 hours minimum) to set and cool. Or, leave in the freezer for 2 hours to set and cool.
Make the Meringue Topping:
- When the pie is cooled and set or you are ready to serve it, make the meringue. Beat egg whites and cream of tartar in a clean glass bowl with a hand mixer or in a stand mixer until soft peaks form. This should take about 5 minutes.
- While still whisking, slowly add powdered sugar ¼th of a cup at a time and let it whisk 20-30 seconds between each one. Continue adding sugar until glossy and stiff peaks form. You cannot overbeat this meringue so just keep mixing until stiff peaks form.
Assemble the Pie:
- Spread this meringue over lemon filling. Spread all the way to the sides and gently swirl to make whatever design you like. Keep it taller in the middle for a more traditional look. You can also pipe the meringue if that is easier.
- Finish with a blow torch for that classic toasted look. Or bake under high broil for 5-10 minutes until golden brown. Keep in the fridge for up to 3 hours prior to serving or serve right away. Enjoy!
Video
Notes
See above for storage tips and how to make this pie in advance.
Note: Nutrition information is an estimate and for informational purposes only.
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
Nutrition
Calories: 502kcal | Carbohydrates: 69g | Protein: 11g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 144mg | Sodium: 432mg | Potassium: 398mg | Fiber: 0.4g | Sugar: 58g | Vitamin A: 669IU | Vitamin C: 7mg | Calcium: 244mg | Iron: 0.5mg
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