Lemon & Lime Meringue Pie With A Twist… By Lucy Simmons

By lucy  , , , , , ,   ,

February 19, 2015

This is a twist on a traditional lemon meringue pie. I have used a lovely crumbly sweet shortbread base and adding another citrus fruit, lime to the filling makes it even more zingy. Finally, the meringue is light and silky and charred with a flame for more taste and texture.

  • Prep: 20 mins
  • Cook: 40 mins
  • Yields: 6 Generous

Ingredients

225 Grams Plain flour

100 Grams Semolina

225 Grams Cold butter

100 Grams Golden caster sugar

4 Medium Lemons, zest and juice

3 Medium Limes, zest and juice

65 Grams Cornflour

250 Grams Caster sugar

6 Medium Egg yolks

300 Grams Caster sugar

25 Grams Liquid glucose

3 Medium Egg whites

Directions

1.  Preheat the oven to 160oC and grease and line a square tin.

2.  Using a food processor mix together the butter, flour, semolina and sugar until it starts to form a dough.  Press the dough into the tin pressing it against the sides, place  in the fridge to chill for 10 minutes.  Get the tin from the fridge and place in the oven for 20-30 minutes until golden brown.

3.  In a bowl mix together the lemon and lime juice and zest with the corn flour until it makes a smooth paste.  Pour 450ml of water into a saucepan and bring to the boil.  Add the corn flour mix to the boiling water and heat and stir until thickened.  In a bowl mix together the sugar and egg yolks and carefully whisk into the lemon and lime mixture in the pan.  Keep stirring while on the heat until it has thickened again.   Remove from the heat and leave until the shortbread base is ready.

4.  Into a pan measure out 65ml of water and add the liquid glucose and sugar.  Place over a moderate heat and wait until the mixture boils.  Using a pastry brush wash down the sides of the pan with water so the sugar doesn’t crystallise.  Whisk the egg whites in a large bowl until they form stiff peaks.  When the sugar has reached a temperature of 110C take off the heat.  Slowly pour the sugar into the egg whites and beat for 15 minutes until the mixture has cooled, is silky, glossy and smooth.

5.  When the shortbread has cooled crumble it up and press it into the bottom of a jar or a loose bottomed tart tin.  Pour over the lemon and lime filling and pipe stars of meringue over the top of filling, using a blow torch flame the meringue until its peaks are golden brown.  Enjoy.

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