Lime/ Lemon Meringue Pie.

Limelemon meringu Pie

I seemed to be making a lot of recipes lately which require egg yolks thus leaving me with a glut of egg whites.  I haven’t made a lime meringue pie before but as we get more limes here than lemons it made sense to do so… Make a pastry case using either your own tried and tested recipe or following mine.

Make the shortcrust pastry.

I use half fat to flour so for example for 8oz of flour I use 4oz of fat. 

The flour is not same here and very recently when I was comparing items from the UK against the US….I made some startling discoveries of the differences and it has made an instant difference to my cooking especially my pastry…. I will say no more but I had a silent rant!

Again I cannot get the same cooking fat so I use an olive oil based fat and crispo. For this sort of pastry when I want a nice soft pastry I used1/3 olive oil fat and 2/3 crispo.

And cake flour, not all purpose flour, and the difference was remarkable…….mmmm I am still silently ranting…lol

Prepare your pastry making sure you use ice cold water from the fridge and wrap in clingfilm and put in the chiller for at least 20 minutes.

Roll out and line a pie plate or dish.

Some prebake at this point and some don’t …I have done both depending on the time I have or just how I feel.

If I don’t prebake I stand the dish on a baking tray so as to make sure there are no  “soggy bottoms”

For this pie, I pre-bake the pie case…I cook the pie case on 190 degrees for about 25-30 mins if you just lightly scrape the edge of the pie it should just flake away.

Now let’s make the filling…

For the filling:

  • 1 1/2 cups of sugar
  • 1/2 cup cornstarch
  • 1/2 cup water
  • 1/2 cup fresh lime juice or lemon juice
  • 1 egg yolk
  • 2tsp butter at room temperature
  • 1 cup boiling water
  • 2tsp lime zest.

Let’s Cook!

Combine sugar, cornstarch, water and lime juice. Whisk until smooth.

Stir in butter and egg yolks. Then gradually add boiling water.

Bring mix to the boil, reduce heat and simmer for 5 mins.

The mix should be fairly thick and glossy, if you want to add green colouring at this point then you can.

I didn’t so my filling was a lemon colour because of egg yolks.

Pour into pre-baked pastry case.

Meringue Topping:

  • 3 Egg whites
  • 3/4 cup sugar.

Let’s Cook!:

Beat egg whites until stiff peaks. Add half of the sugar and beat until stiff and then fold in rest of sugar. Put on top of lime/lemon filling and make sure edges are sealed.

Bake in preheated oven on 175 until top is golden. About 10 mins.

Enjoy!

If you love my posts please share on your social media and if you like to connect with me on my other social media the links are below …I would love you to join me xx

Connect to Carol( Moi)

Blog:https://blondieaka.wordpress.com/

Twitterhttps://twitter.com/TheRealCarolT

Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest ( 1): https://www.pinterest.com/caroltaylor56/pins/

Thank you for reading and have a lovely week x

Advertisements

5 thoughts on “Lime/ Lemon Meringue Pie.

  1. Pingback: Retired No One Told Me! Weekly roundup… | Retired? No one told me!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.