Lime meringue pie

Lime meringue pie

By
From
Baking
Serves
8
Photographer
Vanessa Levis

Don’t be tempted to pile on the meringue with this recipe. There should be just a little more meringue than the filling. It’s all about good proportions. A thin crust, a nice amount of lime filling and then a little more meringue – and the meringue shouldn’t be too sweet.

Ingredients

Quantity Ingredient
3 tablespoons cornflour
385g sugar
1/2 cup lime juice
1 tablespoon grated lime rind
3 eggs, separated
1 1/2 cups boiling water
23cm Plain shortcrust pastry, baked blind
whipped cream, to serve

Method

  1. Preheat the oven to 200°C.
  2. Combine the cornflour, 1 1/4 cups of the sugar, the lime juice and rind in a saucepan. Beat the egg yolks until thick and fluffy and add to the lime juice mixture. Gradually add the boiling water. Bring to a simmer over very gentle heat, stirring constantly until thickened. Simmer for a further 2–3 minutes. Pour into the pastry shell and leave to cool.
  3. Beat the egg whites until stiff but not dry and gradually beat in the remaining sugar. Spread the meringue over the top of the pie, carefully sealing in all the filling and being sure it touches the edge of the pastry shell all around.
  4. Bake for about 5 minutes or until very pale brown. Cool and serve with whipped cream.
Tags:
baking
bakery
margaret
fulton
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