As we continue baking through the weeks, some themes are definitely more open with possibilities than others. And this week, “meringue”, there’s endless combinations one can make with whipped egg and an oven. But sometimes, the classics are classics for a reason and I thought to myself “how bloody long has it been since I had a good citrus meringue pie?” Thus my version of the classic, a Lime Meringue Pie was born.
I’m calling this one a “St Patrick’s Day” Lime Meringue Pie because that was the day I made it, and truly it was more festively green than I had intended thanks to an over-pour of coloring at the mixing stage. But not to worry – it was absolutely delicious and the quality of the zesty lime really shone through. There really is no beating having an old fashioned meringue, and you’ll agree if you try this one the recipe is a doddle. Remember, no yolk in your whites if you want that meringue to come out right!
A classic lime meringue pie, festively green for St. Patrick’s Day
- 250g packet granita / wholemeal biscuits
- 100g unsalted butter, melted
- 1/2 cup (110g) caster sugar
- 1/2 cup (75g) cornflour
- 1/2 cup (125ml) lime juice
- 1 1/4 cup (310ml) water
- 60 gram butter, chopped
- 3 egg yolks
- 1 tablespoon finely grated lime rind
- 4 egg whites
- 1 cup (220g) caster sugar
- Green food coloring.
- Grease a 24cm removable-base flan tin. Process biscuits until crumbs in a food processor. Add butter; process until combined. Press crumb mixture firmly into base and side of prepared tin. Place on an oven tray and refrigerate while making filling.
- Combine sugar and cornflour in a pan, gradually stir in juice and water; stir until smooth. Stir over heat until mixture boils and is very thick; simmer, stirring, for 1 minute. Remove from heat; quickly stir in butter, egg yolks and rind. Add a few drops green food coloring and stir until butter melts; cool for 10 minutes.
- Preheat oven to 200C / 400F. Beat egg whites in a small bowl with an electric mixer until soft peaks form. Gradually add caster sugar; beat until sugar is dissolved between additions.
- Spread filling into biscuit base; cover and refrigerate until cold.
- Rough the surface of filling in biscuit base with a fork; spread with meringue. Bake for about 5 minutes or until meringue is browned. Refrigerate for 2 hours before serving.
Keywords: lime meringue pie, irish