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Lemon and lime meringue pie

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Adjust Servings:
For the curd
4 Grated zest and juice of lemon or, and limes
90g Cornflour
600ml Water
4 Egg yolks
175g Caster sugar
For the meringue
5 Egg whites
250g Caster sugar
For the pastry
250g Plain flour
30g Icing sugar
125g Chilled butter, cut into cubes
1 Egg yolk
2tbsp Water
Extra equipment needed
25cm (10 inch) loose- bottomed fluted flan tin
Baking beans

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Lemon and lime meringue pie

Sweet and citrus

A very light delicious dessert which has a variety of different textures



    • For the curd

    • For the meringue

    • For the pastry

    • Extra equipment needed



    This is the perfect citrus sweet dessert that is perfect for any time. With a delicious homemade short pastry crust and zingy smooth lemon/lime filing and a toasted meringue topping, just layers of different textures and flavours

    I have adapted this recipe from Mary Berry’s complete cook book



    Make the pastry: sift the flour and icing sugar into a bowl. Add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs - you can also use a food processor instead.


    Mix in the egg yolks and enough cold water to make a soft, pliable dough. Wrap the dough in clingfilm or baking parchment and chill in the refrigerator for about 30 minutes.


    Roll out the dough onto a floured surface and line the tin with the pastry, put a sheet of foil or baking parchment on top of the pasty and pour in the baking beans. Bake blind In a preheated oven at 200°C or 180°C fan, Gas 6 for about 10 minutes.


    Remove the baking beans and foil then bake the pastry shell for a further five minutes or until the base has dried out. Remove from the oven and reduce the temperature to 150°C or 130°C fan, Gas 2


    Mix the lemon zest and juice with the cornflour. Bring the water to boil, then stir into the lemon mixture. Return to the pan and bring back to boil, stirring, until the mixture thickens. Remove from heat.


    Leave to cool slightly, then stir in the egg yolk mix with sugar. Return to a low heat and cook, stirring, until just simmering. Pour into the pastry shell.


    Whisk the egg whites with a handheld electric mixer on or maximum speed until stiff peaks form. Whisk in the sugar 1tsp at a time. Pile on top of the filling and spread over evenly. ( you can also do some piping decoration on top as well, the little bit of meringue that has been spread on top acts like a base if you want to do any further decoration so the curd and the meringue don't mix as much) Bake for 45 minutes or until crisp and golden brown. Serve the pie warm or cold

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