Everyone I know, knows that I love to cook, specifically bake.
So when Mum and Dad decided to have a dinner party on Saturday night (to watch the footy) they asked me to bring dessert.
And as you know I’m going a little lime crazy, so the first thing I could think of was a lime meringue pie.
First well make the pastry…
- 1 and 1/2 cups of plain flour
- 1 table spoon of caster sugar
- 125 g butter
- 1 egg yolk
- 1 tablespoon of cold water
- Combine sugar and flour, rub in butter until crumbly.
- Beat egg yolk and water together, add to flour mixture and mix into a firm dough.
- Refrigerate for 1 hour (don’t do it for much longer than this, I did and it was crazy hard to roll out!)
- Preheat oven to 220o.
- On lightly floured surface, roll out dough to fit into 23 cm pie tin.
- Pierce pastry with fork and blind bake for 15 mins or until cooked through and golden brown.
To make the filling and meringue:
- 1/2 cup caster sugar
- 1/3 cup corn flour
- 1 cup water
- grated rind of 2 limes
- 1/2 cup of lime juice
- 3 eggs separated
- 1 tablespoon butter
- 1/2 cup caster sugar, extra
- Combine 1/2 cup sugar with corn flour in a saucepan, stir in water, juice and rind.
- Cook stirring often, over moderately low heat until thickened and bubbly (it will become slightly transparent. Reduce heat and simmer for 2-3 mins. Remove from heat.
- Beat egg yolks in a bowl. Stir in a little of the hot filling, then return all to the pan. Cook, stirring, for another 2-3 mins, stir in butter, then pour into pastry case.
- To make meringue – Beat egg whites (from the separated eggs) until stiff. Gradually add extra sugar, beating constantly until meringue forms stiff, glossy peaks.
- Swirl meringue to completely cover filling.
- Bake at 220o for 10 mins until topping is golden brown.
I seriously have only 1 photo of this delicious pie! I definitely recommend it! It’s not as tricky as it seems and it’s such a great feeling when you get to cut a slice!
What’s your favourite dessert?