Lemon & Lime Meringue Pie
1 sheet frozen sweet short crust pastry or 1 packet superwines crushed with 75g melted butter, press in to tin and refridgerate. Bake for 8 mins.
1/3 cup cornflour
1/2 cup water
1 cup Barker’s of Geraldine Lemon & Lime Syrup
1 cup caster sugar
50g butter
4 eggs, separated
Line a tart tin/dish with the pastry, prick the base with a fork, chill for 1 hour.
Preheat oven to 200°C.
Put a sheet of baking paper on top of pastry, add another similar sized baking tin on top and blind bake for 15 minutes.
In a saucepan mix together the cornflour, water, syrup and heat slowly.
Whisk continuously in saucepan, over heat, until thickened.
Whisk in the butter and egg yolks and continue to whisk until boiled and thick.
Pour into the pastry base.
Whisk the egg whites with sugar until stiff.
Swirl on top of the pie filling.
Bake at 200°C for 10-15 minutes until meringue tips browned.
Serve hot or cold
The filling and shell can be prepared ahead but always whip egg whites just before use.
 For a gluten free version, make or buy your own sweet short crust pastry using gluten free flour (or simply replace standard flour with this simple alternative: 2 parts rice flour to 1 part tapioca flour)
|
