Lime meringue pie

Lime meringue pie

By
From
Encyclopedia of Food and Cookery
Serves
8

This recipe is equally delicious when made with lemons.

Ingredients

Quantity Ingredient
3 tablespoons cornflour
275g sugar, plus 6 tablespoons extra
125ml lime juice
1 tablespoon lime zest, grated
3 eggs, separated
375ml water, boiling
1 x 23cm shortcrust pastry tart shell, baked

Method

  1. Combine cornflour, 275 g sugar, lime juice and zest in a saucepan. Beat egg yolks until thick and fluffy and add to lime juice mixture. Gradually add boiling water. Heat to simmering over very gentle heat, stirring constantly until thickened. Simmer for 2–3 minutes. Pour into pastry shell and leave to cool.
  2. Beat egg whites until stiff but not dry and gradually beat in remaining sugar. Spread meringue over top of pie, carefully sealing in all the filling and being sure to touch edge of pastry shell all around. Bake in a preheated hot oven for about 5 minutes or until very pale brown. Cool and serve with whipped cream.

Variation

  • Lemon meringue pie: Use lemon zest and juice in place of lime zest and juice.
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