Ingredients
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For the curd
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4 Grated zest and juice of lemon or, and limes
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90g Cornflour
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600ml Water
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4 Egg yolks
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175g Caster sugar
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For the meringue
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5 Egg whites
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250g Caster sugar
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For the pastry
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250g Plain flour
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30g Icing sugar
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125g Chilled butter, cut into cubes
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1 Egg yolk
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2tbsp Water
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Extra equipment needed
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25cm (10 inch) loose- bottomed fluted flan tin
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Baking beans
Directions
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
Steps
1
Done
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2
Done
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3
Done
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4
Done
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5
Done
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6
Done
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7
Done
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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 |