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Lemon & Lime Meringue Pie Recipe

Lemon & Lime Meringue Pie Recipe

Lemon & Lime Meringue Pie Recipe

This is a delight of a dessert – a properly impressive dish to put into the middle of the table. You can use just lemons, if you prefer, but I like the bitterness of the lime alongside the sour lemon and pillowy, sweet meringue.

Lemon & Lime Meringue Pie Recipe  

Serves 8

Pastry 

  • 200g/1 1/2 cups plain/all-purpose flour
  • 2tbsp icing/confectioner’s sugar
  • A pinch of salt
  • 125g/ 1/2 cup cold butter, cubed
  • 2tbsp ice-cold water

 

Filling

  • Zest of 3 lemons and 3 limes
  • 200ml/generous 3/4 cup citrus juice (from about 3 lemons and 3 limes)
  • 60g/ 1/2 cup cornflour/cornstarch
  • 75ml/5tbsp cold water
  • 200g/1 cup caster/superfine sugar
  • 5 egg yolks
  • 100g/7tbsp butter

 

Meringue

  • 300g/1 1/2 cups caster/superfine sugar
  • 5 egg whites
  • 1tsp cream of tartar

 

Equipment

  • Food processor
  • 20cm/8in loose-bottomed tart tin/pan (round or long)

 

How to make this Lemon & Lime Meringue Pie Recipe 

1. Preheat the oven to 180C fan/400F/gas 6. Put the flour, icing sugar, and salt in the bowl of a food processor. Add the butter and blitz until the mixture resembles breadcrumbs. Dribble in the water until the pastry comes together. Wrap in plastic wrap and chill for half an hour.

2. Roll the pastry out (you may need to do this between 2 sheets of parchment paper) and push it into a loose-bottomed tart tin. Chill for another half-hour.

3. Trim the pastry edges, line with a big sheet of plastic wrap, and pack with baking beans. Bake for 25 minutes, then remove the wrap and beans and bake for 10 minutes, until it’s a rich, golden brown. Cool completely on a wire rack.

4. For the filling, mix together the zest, juice, cornflour, and water in a saucepan. Place over a very low heat and add the sugar and egg yolks. Whisk vigorously until smooth, then stir constantly until the mixture thickens and no longer tastes of cornflour. Remove from the heat and push through a fine sieve. Whisk in the butter. Once cool, spoon into the pastry shell and chill overnight, or for at least an hour.

5. When you’re ready to serve, make the meringue. Wet the sugar with just enough water so that it feels like sand on the shoreline, and bring to a simmer. Boil until it reaches 115C/240F. Meanwhile, beat the egg whites until they form very soft peaks. On a medium speed, continue beating the egg whites while you pour in the hot sugar, then beat until cool. Fold through the cream of tartar.

6. Spoon or pipe the meringue onto the zesty filling, and brown with a blowtorch or under the grill. Serve in generous slices, cut through with a wet knife.

 

LIttle-LIbrary-Year

© The Little Library Year

By Kate Young

Published by Head of Zeus

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