Recipe

Lime meringue pie

The real pleasure in this lime meringue pie lies in the airy heap of soft meringue, crisped golden in places. And in the piquant lime curd and biscuity base. Also, in scoffing a big slice of it.

Feb 28, 2007 1:00pm
  • 30 mins cooking
  • Serves 10
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Ingredients

Lime meringue pie
  • 250 gram packet granita biscuits
  • 100 gram unsalted butter, melted
  • 1/2 cup (110g) caster sugar
  • 1/2 cup (75g) wheaten 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

Method

Lime meringue pie
  • 1
    Lightly grease a 24cm removable-base flan tin. Process biscuits until fine; transfer to bowl. Add butter; stir until combined. Press crumb mixture firmly into base and side of prepared tin. Place on an oven tray and refrigerate while making filling.
  • 2
    FILLING: Combine sugar and cornflour in a medium 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. Stir until butter melts; cool for 10 minutes.
  • 3
    Preheat oven to moderately hot, 200C. 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.
  • 4
    Spread filling into biscuit base; cover and refrigerate until cold.
  • 5
    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.

Notes

The base and filling can be made a day ahead. Not suitable to freeze or microwave.

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