Lime Meringue Pie
Sometimes when the baking-drive is so high, I can hardly concentrate on doing other things, but to bake something!
After looking around my store cupboard, I found the following ingredients!
Since I do not have lemons at home, I decided to substitute it with limes instead. I used Delia's basic shortcrust recipe as reference for the pie shell.
So to make the lime meringue pie you will need the following ingredients:
Group A: Pastry
Sift flour and salt in a big bowl, and add the cubed butter. Use your finger tips gently and quickly rub the butter into the flour. When the mixture resemble fine breadcrumbs, sprinkle roughly 2 tablespoon cold water and mix it with a knife. Then bring together the mixture with your hands to form a smooth ball of dough. On a lightly floured surface, roll out the dough thinly and line a pie dish. Prick the base all over with a fork.
Rest the uncooked pastry shell in the fridge for 20 min.
Pre-heat the oven to 190'C. After resting the pastry in the fridge for 20 minutes, line the pie shell with a crumpled wax paper and fill with pie weights and bake for 12 minutes. Remove the paper and weights. Brush the pie shell with egg white to seal the internal of the shell and return to the over to continue baking it for another 6 minutes until golden. Set aside to let cool.
Group B : Pie Filling
In a saucepan, bring to a boil the rind and juice of the limes, water, sugar and butter. Meanwhile, in a bowl dissolve the cornstarch and mix in the egg yolks. Once the sugar is dissolved in the lime juice mixture, remove the saucepan from the heat. Stir in the egg yolk mixture to the juice. Whisk rigourously. Return the mixture to the heat and stir continuously until the mixture thickens. Set side to let cool.
Group C: Meringue
In a clean grease-free big bowl, beat the egg white with cream of tartar and salt until they hold stiff peaks. Add the the sugar and beat until glossy.
Lower the oven to 180'C. To assemble the pie, spoon the lime mixture into the pie shell and spread level. Spoon the meringue on top, use a back of a metal spoon, gentle smoothing and lifting the meringue to form an random and rustic top. Cover the edge of the crust with the meringue to seal the pie.Bake the pie for 12 -15 minutes until the meringue starting to brown lightly at higher peaks. Removed the pie from the oven and set aside to let cool.
It can be served warm or cold.I think, the flavour of this pie develop if it is to allow to rest overnight in the fridge. Before serving, put the pie in a heated oven for 1-2 minutes to crisp up the outer skin of the meringue. Then you will have a crisp outer skin and squashy filling within the pie! The distinctive sharpness and sour lime mixture compliment nicely with the sweet meringue. Quite a elegant looking summer picnic pie!
Yum..
After looking around my store cupboard, I found the following ingredients!
- 2 medium limes
- Plain flour
- 3 eggs
- 1 stick of butter
- sugar
- cornstarch
Since I do not have lemons at home, I decided to substitute it with limes instead. I used Delia's basic shortcrust recipe as reference for the pie shell.
So to make the lime meringue pie you will need the following ingredients:
Group A: Pastry
- 110g plain flour (sifted)
- 50g cold unsalted butter (cubed)
- pinch of salt
- cold water
Sift flour and salt in a big bowl, and add the cubed butter. Use your finger tips gently and quickly rub the butter into the flour. When the mixture resemble fine breadcrumbs, sprinkle roughly 2 tablespoon cold water and mix it with a knife. Then bring together the mixture with your hands to form a smooth ball of dough. On a lightly floured surface, roll out the dough thinly and line a pie dish. Prick the base all over with a fork.
Rest the uncooked pastry shell in the fridge for 20 min.
Pre-heat the oven to 190'C. After resting the pastry in the fridge for 20 minutes, line the pie shell with a crumpled wax paper and fill with pie weights and bake for 12 minutes. Remove the paper and weights. Brush the pie shell with egg white to seal the internal of the shell and return to the over to continue baking it for another 6 minutes until golden. Set aside to let cool.
Group B : Pie Filling
- Grated rind and juice of 2 medium limes
- 1 cup water
- 1/2 cup sugar
- 2 tbsp butter
- 3 tbsp cornstarch
- 3 eggs (separated)
In a saucepan, bring to a boil the rind and juice of the limes, water, sugar and butter. Meanwhile, in a bowl dissolve the cornstarch and mix in the egg yolks. Once the sugar is dissolved in the lime juice mixture, remove the saucepan from the heat. Stir in the egg yolk mixture to the juice. Whisk rigourously. Return the mixture to the heat and stir continuously until the mixture thickens. Set side to let cool.
Group C: Meringue
- 3 egg white
- pinch of salt
- pinch of cream of tartar
- 6 tbsp sugar
In a clean grease-free big bowl, beat the egg white with cream of tartar and salt until they hold stiff peaks. Add the the sugar and beat until glossy.
Lower the oven to 180'C. To assemble the pie, spoon the lime mixture into the pie shell and spread level. Spoon the meringue on top, use a back of a metal spoon, gentle smoothing and lifting the meringue to form an random and rustic top. Cover the edge of the crust with the meringue to seal the pie.Bake the pie for 12 -15 minutes until the meringue starting to brown lightly at higher peaks. Removed the pie from the oven and set aside to let cool.
It can be served warm or cold.I think, the flavour of this pie develop if it is to allow to rest overnight in the fridge. Before serving, put the pie in a heated oven for 1-2 minutes to crisp up the outer skin of the meringue. Then you will have a crisp outer skin and squashy filling within the pie! The distinctive sharpness and sour lime mixture compliment nicely with the sweet meringue. Quite a elegant looking summer picnic pie!
Yum..
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